Hawaiian Coconut Bread roll- the only bread roll you need! Make now and eat on Christmas Day!
Folks, there is only one bread roll you need for the holidays and you are looking at it. This Hawaiian roll right here got married to this Samoan bread roll right here– and here is their offspring – Hawaiian Coconut Bread roll- Cool name right? I made that up. I just could not come up with a more creative name.
My brain freezes up sometimes- Can’t blame it on the a a a a a alcohol..Cause am not a drinker . So let’s blame this on the Christmas Season.
You know what crossed my mind? Wishing I was the off spring but then again, I would have a very short life expectancy, too short- people would gobble me. I bet you would – fresh from the oven. Maybe not! I love my life as human -would not trade places for ANYTHING!
You see, I love making bread rolls so any opportunity I get to try out something new I am all for it. Sometimes they don’t work out and some times it is a heavenly creation. On this blog, I have about 4 rolls and counting; Milk bread roll, honey wheat roll, Hawaiian sweet roll and Samoan coconut roll this is my all favorite to date. I just adore it.
Yes, I know you are not supposed to adore food but I do. It is buttery, soft, fluffy and full of flavor- once you try it you are hooked! This it so good on it ‘s own- butter would be an over indulgent but don’t let me stop you…
Here are some tips that I have picked up when making bread
– I added ¼ cup milk powder for extra flavor –if you do not have milk powder that’s ok.
– Make sure the water is not too hot. You don’t want it warmer than body temperature- it will kill the yeast if you do
– In order for your bread to be fluffy it has to double in size- be patient with it (in might take longer some days depending on weather)
– If your bread does not rise in an hour, try turning on the oven to warm for 10 minutes. Then, turn it off and let the dough rise in the oven.
– If all fails mix rapid rise yeast into the dough and knead.
– Make the dough let it rise, shape and freeze these would last for up to 2 months. When ready to bake remove and bring to room temperature before baking.
- 1- tablespoon active dry yeast
- 1 tablespoons) Warm water 105F- 115 F
- 1 can coconut milk 14-15oz divided in half
- ½ cup brown sugar
- ¼ cup granulated sugar
- 5 ounce unsalted butter
- 1- teaspoon salt
- 1 large egg
- 1- teaspoon vanilla extract.
- ¾ cup crushed pineapple
- ¼ cup milk powder I used full fat milk
- 3 3/4 - 4 cups bread or all-purpose flour
- 1 large egg yolk
- 2- tablespoon milk
In a standing mixer combine 1-tablespoon lukewarm water and yeast. Let it sit until dissolve for about 5 minutes. Mix for about a minute.
Meanwhile in a microwave safe medium bowl, combine 1 cup coconut milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted.
Lightly whisk in the egg, and vanilla extract to the butter mixture (if the mixture is too hot let it cool to a warm to prevent eggs from curding.)
Dump everything into the yeast mixture, add pineapple and
Mix on medium high speed using a dough hook until all the ingredients are combined.
Then add 3 3/4 flour cups of bread flour and continue mixing dough and stop when the dough doesn’t stick to the sides or bottom of the bowl when kneading. Continue kneading for about 8 minutes
Add additional flour (if needed) to make soft dough.
Or turn dough on lightly floured surface and knead for 8 to 10 minutes or more if you want airy bread.
Place bread dough in a greased large bowl. Covers loosely with a clean clothe and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down.
At this point the dough maybe shaped into a grease loaf pan, and place seam side down in the pan or divide dough into 12-14 equal pieces. Shape into balls. Place in greased 12 -inch round pans
Brush with egg wash, pour coconut milk and bake. You may refrigerate before baking for up to 24 hours or store in the freezer for up to 2 months .
Bake at 350 degrees until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes.
Remove from the baking pan and let it cool. Delicious when served warm