Coconut Milk Dinner Rolls
Classic dinner rolls made with coconut milk, for a sweet flavour & soft, fluffy texture. They're glazed with a quick homemade garlic & coriander butter!
Servings: 12 Rolls
Equipment
- 9"x13" Baking Tin
- Stand Mixer
- Dough Scraper
- Pastry Brush
Ingredients
Tangzhong
- 20 g Strong White Bread Flour (See Notes)
- 40 g Coconut Milk (From A Tin - See Notes)
- 40 g Water
Dough
- 400 g Strong White Bread Flour
- 15 g Caster Sugar
- 8 g Fine Sea Salt
- 6 g Instant Yeast
- 1 tsp Skimmed Milk Powder (Optional - See Notes)
- 1 Large Egg (50g Out Of The Shell)
- 120 g Coconut Milk
- 60 g Water
- 30 g Unsalted Butter (Softened At Room Temperature)
To Cook
- 1 Egg
- 2 tsp Coconut Milk
- 1 tsp Nigella Seed
Garlic & Coriander Butter
- 50 g Unsalted Butter
- 1 Garlic Clove (Grated)
- 2 tsp Finely Chopped Coriander
- A Pinch Of Sea Salt
Instructions
- Before starting, tip the tin of coconut milk into a jug then stir to combine. Sometimes you get a layer of water on top of the tin, so this step just brings it all together.
Tangzhong
- Place the flour, coconut milk & water into a small saucepan & whisk to combine. Cook over a low heat until you have a thick paste, stirring constantly with a spatula. Transfer to a bowl & leave to cool to room temperature.The tangzhong will only take 2-3 minutes to cook & around 15 minutes to cool.
Dough
- Place the flour, sugar, salt, yeast & milk powder into the bowl of a stand mixer, whisk to combine then add in the egg & tangzhong.
- Add the coconut milk & water into a jug, stir to combine then warm in a microwave to 38°c/100°f. Once warmed, pour into the flour.You can also do this in a pan, over a low heat.
- Using the dough hook, mix the dough on a medium speed until it's smooth & starting to come away from the sides of the bowl. This will take around 5 minutes.The dough may seem sticky at first but will become less so as you mix it.
- With the mixer still running, add in the butter a small amount at a time, incorporating each piece fully before adding more. Once all of the butter has been incorporated, keep mixing until the dough passes the window pane test. This will take another 5-10 minutes.
- Transfer the dough to a lightly oiled bowl, cover with clingfilm (or a tea towel) & leave to double in size at room temperature. This will take between 45 minutes – 1½ hours, depending on how warm your kitchen is.
- In the meantime, grease & line a 9" x 13" baking tin.
Shaping
- Once risen, knock the dough back then transfer to a lightly floured work surface. Using a bench scraper, divide the dough into 12 equal pieces, each weighing around 60 grams.
- To shape, take a piece of dough & bring the edges into the middle. Flip the dough over & use a cupped hand to shape into a tight ball. Place seam side down in the tin.Dragging the seam on the work surface helps increase surface tension.
- Repeat the shaping process with the remaining dough, placing them into the tin, spaced a centimetre or two apart, to form 4 rows of 3. Cover the tin with clingfilm then leave to prove at room temperature, until doubled in size. This will take 45 minutes – 1 hour.The rolls should be just touching once proved!
Baking
- Whilst your buns are proving, preheat an oven to 180°c/356°f (160°f/320°f fan).
- Once your rolls are ready to bake, add the egg & coconut milk into a small bowl then whisk to combine. Brush the top of each roll with the egg wash then sprinkle the nigella seeds on top.
- Bake the rolls for 24-26 minutes, until risen & a deep, golden brown on top.
Garlic & Coriander Butter
- Whilst the rolls are baking, make the garlic butter. To do this, add the butter into a heatproof bowl then microwave until just melted. Add in the grated garlic, chopped coriander & salt then stir to combine.
- Once your rolls are baked, brush them with the garlic butter then leave to cool slightly in the tin before serving.
Notes
1. To Bake In An Aga - Use the simmering plate to make the tangzhong. Bake the buns in the baking oven, on the bottom set of runners.
2. Flour - You’ll need a strong white bread flour for these dinner rolls. Make sure to use one with a protein content of 12-14%. I use a Canadian bread flour from Shipton Mill
3. Coconut Milk - It's key that you use coconut milk for this recipe, not coconut cream! Any leftover coconut milk can be used for another dish or can be stored in the freezer.
4. Yeast - This recipe uses instant yeast, which doesn’t need activating first. Dried active yeast can also be used but will need activating in the warm milk & water first. Keep in mind that dried active yeast will take slightly longer to prove as well.
5. Storage - These dinner rolls are best eaten the same day as being made but any leftovers should be kept in an airtight container & will stay fresh for 2-3 days. I’ve found that the best way to reheat dinner rolls is to microwave individual portions (1-2 rolls) for 20-30 seconds. As these rolls are brushed with garlic butter, I'd recommend storing them in the fridge.
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