Coconut Milk Pudding Rolls

I came across this recipe while browsing breakfasty brunchy recipes and it gave me pleasant pause. Hmm, yeasty buns with a puddingy under-frosting. DEFINITELY worth trying. So I made them one night when family was coming over, as an exotic side to slow-cooker apricot and lamb tagine.

They are YUMMY! A little sticky, just-right sweet. You pour the sauce over risen rolls just before placing in the oven - it all goes to the bottom during cooking! Breakfast, brunch, dinner, dessert (mmm, imagine with mango sorbet!) Just waiting for my next potluck to bring these!

Coconut Milk Pudding Rolls (print recipe)
1 pkg active dry yeast
3 1/4 cups plus 1 T all-purpose flour
1 cup sugar
1/4 cup butter, melted and cooled, plus more for buttering bowl
1 tsp salt
1 egg
1 (13.5 oz) can coconut milk (I used light and it was fine)

1. Dissolve yeast in 1 cup warm water in large bowl with a pinch of sugar. 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 more and knead into soft dough, adding 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.

2. Whisk together coconut milk, remaining 3/4 cup sugar, and 1 T flour until smooth. Set aside.

3. Divide dough into 24 small balls. Put them in a 9x13 baking pan (6 rows of 4), cover and allow to double, about 30 minutes.

4. Preheat oven to 350. Pour reserved coconut milk mixture over raised rolls. Bake until golden brown, about 25 minutes.

Recipe from Sunset, April 2007