These pudding rolls are sweet and quite decadent. Perfect for brunch with some fruit and great for pot-lucks. There’s more than enough to go around. The sugar and coconut milk form a frosting at the bottom of the pan, making it a great alternative to dessert.
- 3 1/4 cups + 1 tbsp all-purpose flour
- 2 1/4 tsp active yeast
- 1 cup sugar
- 1/4 cup butter, melted
- 1 tsp salt
- 1 egg
- 13 1/2 oz. coconut milk
- 1 cup lukewarm water
Stir together yeast and lukewarm water, until yeast is dissolved. Add 1 1/2 cups flour, 1/4 cup sugar, the melted butter, salt and the egg and mix until smooth. Add 1 1/2 cups flour and knead until a soft dough is formed, adding more flour if necessary.
Put the dough into a lightly-buttered bowl, and cover with a muslin cloth or plastic wrap. Allow to rise in a warm place, until doubled in size, about 1 hour.
Punch down the dough and turn a couple of times and cover and allow to rise again to double, about 30 minutes.
Meanwhile, mix the coconut milk, remaining sugar and 1 tbsp of flour until smooth.
Preheat oven to 180 deg C.
Divide the dough into small balls, place them next to each other in a 9- by 13-inch baking pan, cover and allow to double again, about 30 minutes.
Pour the coconut milk mixture all over the rolls, once risen. Bake in the oven until golden brown, about 25 minutes.