Ingredients
- 1/2 cup unsweetened, finely grated coconut
- 2 tablespoons sugar
- 1 package (2 1/4 teaspoons if you buy the big jar) active dry yeast
- 1/2 cup warm water
- 3 1/2 cups flour, plus more for kneading
- 3/4 teaspoon salt
- 1 cup coconut milk
- 3 tablespoons butter, melted
Directions
- Put the coconut, sugar, yeast and water into a small glass bowl and stir together, then set aside for about 15 minutes (so that the yeast can feast)
- Mix the flour and salt together in a large bowl. Add the yeast mixture, coconut milk and butter and, using your hands or a wooden spoon, stir until well combined
- Turn the dough out onto a well-floured surface and knead, until soft and elastic, for 5 to 6 minutes
- Prep a clean, dry bowl by lightly spraying it with olive oil or butter
- Form the dough into a ball, dust generously all over with flour and transfer to the prepared bowl. Cover bowl with a kitchen towel and set aside in a warm spot to let rise until it’s doubled in size (takes about an hour and a half)
- Divide the dough into 16 pieces and roll each into a ball. Arrange the balls of dough on a large greased baking sheet or an ungreased baking stone, spacing them 3 to 4 inches apart (these suckers swell as they bake)
- Set these aside in a warm spot, uncovered, to let rise until doubled in size again (about 45 minutes)
- Preheat the oven to 350 degrees
- Bake the rolls until they are a deep golden brown and cooked through, 20 to 25 minutes
Original recipe from Whole Foods