Coconut Bread Rolls

A nice east way to enjoy baking soft pillowy white rolls and use up that tin of coconut milk from the back of the cupboard.

Ingredients

1 packet of dried yeast

240ml warm water

50g sugar

1/2 teaspoon salt

1 egg beaten

2 tablespoons vegetable oil

475g plain or white bread flour

coconut sauce

1 tin coconut milk

200mls water

sugar to taste (about 100g)

Method

Step One

Pre-heat the oven to 190 degrees and grease a baking tray (preferably with sides)

Step Two

Mix the yeast and warm water together and leave for 10 minutes

Step Three

Mix the sugar, salt, flour with the egg and oil and once the yeast mix is foamy, combine all ingredients together to form a soft dough.

Step Four

Kneed by hand (20 mins) or in a mixer (10 mins), place in a covered bowl and leave to prove for 1-2 hours or until it has doubled in size.

Step Five

Knock out any air and form into small balls; leave to prove on a greased tray until double in size again.

Step Six

While the bread rolls are proving, mix all the ingredients of the coconut sauce together in a bowl.

Step Seven

Once the rolls are ready, pour over the coconut sauce, pop in the oven and bake for 20 minutes, or until the bread rolls are golden brown on top and the sauce has been absorbed into the bottom. Pour off any excess sauce, and leave to cool.

Enjoy alone or with jam and butter.