Pani Popo (Samoan Coconut Rolls)

makes 15 small rolls

recipe adapted from A Little Bit of Everything

prep time: 30 min (does not include proofing time) / cook time: 20-22 min

INGREDIENTS

1 1/2 c luke warm milk

1 envelope dry active yeast (2 1/4 tsp)

1 tbsp butter, softened plus extra for brushing

4 c all-purpose flour

1 can coconut milk (13.5 fl. oz.)

1/4 c sugar

INSTRUCTIONS

• Mix the lukewarm milk and yeast in a bowl. Leave for a few minutes until the yeast dissolves.

* Milk should be no more than 100

˚ F or it will kill the yeast.

• Add 1 tbsp butter and slowly add the flour.

• Mix until dough cleans itself off the sides of the bowl and forms a smooth bowl.

• Place it into a buttered bowl and leave to rest until doubled in volume, about 45 min.

• When the dough has risen, punch down the dough and make 15 small rolls. Place them in a 13x9" casserole.

* You make 18 rolls and place them in two 8x8" casseroles.

• Let the dough rest again, about 20 minutes.

• Preheat the oven to 375

˚ F.

• While the dough rests, mix the coconut milk with the sugar.

• Pour the sweetened coconut milk over the risen rolls.

• Bake for 20-22 min or until done.

**

ADDIECAKES' NOTE **

• When mixing the dough, it felt a little dry. I would start off with 3 cups of flour and slowly add more, up to 4 cups.

• I always have trouble getting dough to be smooth because I am terrible at making bread. Ideally you will have smooth dough, which will give you a nice smooth top . . . unlike mines which looks more like a biscuit.

• If your coconut milk is thick due to the coconut cream, heat it up a bit to loosen and mix in sugar.

• The tops of the rolls did not brown evenly nor was it shiny. You might want to consider an egg wash on top of the rolls.

ADDIECAKES DIFFICULTY RATING

ADDIECAKES TASTE RATING