Coconut-Milk Pudding Rolls - cooking recipe

Ingredients

1 (1/4 ounce) package dry active yeast
3 1/4 cups all-purpose flour, plus
1 tablespoon all-purpose flour
1 cup sugar
1/4 cup butter, melted and cooled, plus more for buttering bowl
1 teaspoon salt
1 egg
1 (13 1/2 ounce) can coconut milk

Preparation

Dissolve yeast in 1 cup warm water in a large bowl. Stir in 1 1/2 cups flour, 1/4 cup sugar, melted butter, salt, and egg until smooth. Stir in 1 1/2 cups flour and knead into soft dough, adding up to 1/4 cup flour as needed. Put dough in a large buttered bowl. Cover and allow to rise until doubled in bulk, about 1 hour. Punch down and allow to double again, about 30 minutes.
Whisk together coconut milk, remaining 3/4 cup sugar, and 1 tablespoons flour until smooth. Set aside.
Divide dough into 24 small balls. Put them in a 9- by 13-in. baking pan, cover, and allow to double, about 30 minutes.
Preheat oven to 350\u00b0F Pour reserved coconut-milk mixture over raised rolls. Bake until golden brown, about 25 minutes.
Note: Nutritional analysis is per roll.
Yield.
Makes 24 rolls.