This bread is so dear, I tell ya. Bless the south Pacific Islands for gifting the world this bread. Not even sure where the bread is original to, Samoa, Hawai or the Rhodes Islands. I really don’t care. I love it. I discovered this bread a little over a year ago, after Phisayo Ade shared the recipe. Ever since I’ve been hooked.
• 1 cup milk
• 1/3 cup white sugar
• 1/3 cup butter
• 1 tablespoon active dry yeast
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons coconut oil
• 1 1/4 Cup Coconut Milk
– First activate your yeast, by adding yeast and about a pinch of sugar to 1/8 cup warm water. The water should be about 110° – 115 °. Leave it to sit for about 10 minutes. The yeast would being to froth if it is active. If it doesn’t froth, it is not active.
– Combine the milk, sugar and melted butter and oil.
– In a large bowl, sift together the flour and salt.
– Mix in the eggs, oil and the yeast, and butter mixture.
– Mix until dough pulls away from the sides of the bowl.
– Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes.
– Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat.
– Cover and let stand in a warm place until double in size, about 1 hour or more .
– Punch down dough and divide into 8 – 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side.
– Let dough rise for 45 – 40 mins minutes, or until almost double.
– Preheat oven to 350 degrees F .
– Pour Coconut milk over the risen bread buns. And sprinkle some granulated sugar over the top of the bread
– Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Enjoy with your favourite soup, tea or just butter. Tastes great when it is till warm.
Soft fluffy and very delicious.