Dinner rolls are indeed a sacred Thanksgiving staple. Each year I mostly serve up the same traditional dishes, but I try to mix it up and add a few new ones too.
These hover somewhere between the status of roll and dessert, and to be frank, they're da bomb.
I first laid eyes on these Samoan beauties a few summers ago, while visiting family in southern Idaho. We were invited to a Luau put on by their Church and a few of it's Samoan members. Let's just say that the food rocked my world so hard that I'm willing to plan every subsequent summer visit around those Luau's.
Hello everyone.
My name is TiAnn and I'm a Polynesian-cuisine-aholic.
And if that's wrong, then I don't want to be right.
I know coconut is not a flavor often associated with traditional Thanksgiving fare, but I promise these will compliment your feast in a big way. The soft fluffy rolls absorb the sweetened coconut milk and are loaded with flavor. They are so unique in a "where have you been all my life" kind of way, and have always earned rave reviews.
You're welcome, in advance.
Posted by Bliss From Scratch, inspired by Try Anything Once | Printable Version Yields 2 dozen rolls.
Measure 3 cups flour, 1 tablespoon sugar, salt and yeast into a large mixing bowl. Combine milk and butter in a small glass bowl and heat in microwave until warm and the butter is almost completely melted. Be sure the milk does not get too warm, so as to not kill the yeast (to test, you should be able to comfortably keep your finger in the milk). Add the warm milk and butter mixture to the flour mixture and combine. Gradually add remaining flour to make a smooth dough. Knead 4-6 minutes.
Place dough in a greased bowl covered with a cloth and allow to rise until doubled, about 45 min. Tip: preheat the oven to its lowest setting, about 170 degrees and then turn it off. Place the covered bowl in the oven and allow it to rise. This works perfectly every time!
When the dough has doubled punch it down and form into two dozen rolls, placing them into two greased 9x13 pans. Cover the rolls with a cloth and allow to rise for 20 minutes more, while the oven is preheating.
After the 20 minute rise, whisk the 2 cans coconut milk with 1 cup sugar and pour over the rolls.
Bake at 375 degrees for about 20 minutes or until golden brown, and they test done. Enjoy.
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I'm in charge of rolls for dinner, and screw the Lion House recipe you've just changed my mind!
ReplyDeleteCan you replace the milk with coconut milk?
ReplyDeleteHi Rosie,
DeleteI've no experience with using coconut milk in the actual dough, and Google was of no help as to whether it would work with the yeast. Let me know if you're brave enough to try it out. Happy baking!