Hawaiian Coconut Bread Roll
Ingredients
The dough
-
1
tbsp
active dry yeast
-
1
tbsp
warm water
-
1
can
coconut milk
-
½
cup
brown sugar
-
¼
cup
granulated sugar
-
5
oz
unsalted butter
-
1
tsp
salt
-
1
large
egg
-
1
tsp
vanilla extract
-
¾
cup
crushed pineapple
-
¼
cup
milk powder
-
3¾ - 4
cups
bread or all-purpose flour
Egg wash
-
1
large
egg yolk
-
2
tbsp
milk
Instructions
- Combine warm water and yeast in a standing mixer and let it sit until dissolved.
- In a microwave-safe bowl, mix coconut milk, butter, sugars, and salt, then microwave until melted.
- Whisk in the egg and vanilla extract into the butter mixture, ensuring it is not too hot.
- Combine the butter mixture with the yeast mixture and add crushed pineapple.
- Mix all ingredients on medium-high speed with a dough hook until combined.
- Add flour gradually until the dough no longer sticks to the bowl, knead for about 8 minutes.
- Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size.
- Punch down the dough, shape it as desired, and place it in a greased pan.
- Brush the top with egg wash and refrigerate or freeze if not baking immediately.
- Bake at 350°F until golden brown and sounds hollow when tapped, about 20 to 25 minutes.
- Let cool before serving.
Nutrition Facts (estimated)
Servings
7-9
Calories
315
Total fat
19g
Total carbohydrates
34g
Total protein
3g
Sodium
368mg
Cholesterol
99mg
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