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…
Enjoy!
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.
Hawaiian Coconut Bread Roll
Ingredients
- 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
Egg wash (for brushing top)
- 1 large egg yolk
- 2- tablespoon milk
Instructions
- 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
Nutrition Information:
Dee says
Wow this is the same exact recipe me and a friend made when we were very young all the way down to the measurements…. GREAT MINDS THINK ALIKE!!! I LOVE IT!!!
imma africanbites says
That sounds mind-blowing! Me and my cousins used to make this one too.
Karen says
Please can I use actual fresh pineapples.
ImmaculateBites says
Yes you can. Finely chop the pineapples before using.
Ame2 says
please can i use coconut oil instead of butter
imma africanbites says
Yes, you can substitute butter with coconut oil in baking bread. But it wouldn’t be as buttery and soft when using butter.
Begum Rubinstein says
Sounds delis I will make this. Not very good at baking, but it looks easy even for me… thanks you all for sharing .
noja says
Can you fresh coconut milk that is one you makes home in place of the store bought coconut milk. I’m
ImmaculateBites says
You sure can.
Laura says
How one is supposed to know in which amounts the can of coconut milk needs to be split if it doesn’t say in the recipe? When it mixes the ingredients for the dough it just says coconut milk… So I put it all in and now I have to had a lot more flour…
ImmaculateBites says
So Sorry about the confusion. Have updated recipe to make it more explicit.
M heath says
Recipe states 1 cup coconut milk divided. How much is poured over rolls before baking.
ImmaculateBites says
It should be I can coconut milk. And 1 cup is poured over rolls before baking.
Joyce says
Did you misspeak? You put 1cup in the rolls-per instructions. Do you really pour 1 full cup over rolls as well? This seems like a lot of liquid
ImmaculateBites says
Yes you do. The milk drys out . You may leave it out or use half cup milk with good results .
Kaitlyn says
Ok, one more question off of this, then: does a full cup of coconut go in the rolls, as well, or just what’s left after reserving a cup to pour over?
ImmaculateBites says
Not a full cup ,Just what is left from the can.
Iris says
There are annoying ads that show up right in the middle of some of the postings, thus making it impossible to read what is posted. Can’t “click” on anything to get rid of what seems to be video material.
You might want to check this out.
I HATE that it interferes with clearly reading the material, as I have just happened upon your site and LOVE it!
ImmaculateBites says
So sorry about this . Am working on getting it removed.
Debbie says
Step 11. 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 .
Do I pour the milk on the rolls? Seems like it would be soggy.
Thank you,
ImmaculateBites says
As the bread bakes it slowly absorbs the coconut leaving a moist roll. Moist but not soggy
Maureen | Orgasmic Chef says
I’m in love with these rolls! I can’t wait to try this combination. I’ve always loved Hawaiian rolls but this combo suits me down to the ground. 🙂
Nagi@RecipeTin Eats says
What? You can freeze the dough? are you serious?? How did I not KNOW that?! Well, understandably because I’m not a “baker”. This is GOLD!! This is why I am obsessed with your site Imma!! THANK YOU!
ImmaculateBites says
You sure can Nagi, you must make this… they are really tasty.
Chanel says
Thanks Mac’…
Chanel says
Hey Immaculate!
The pineapple–are you using canned and if so, do I drain it? I don’t want to assume you used juice and all. Thanks.
ImmaculateBites says
Chanel, I usually use canned drained crushed pineapple – am left with about 1/4 cup of pineapple juice after draining. Let me know how it works for you!