Samoan Coconut Bread Rolls aka Pani Popo. Decadent Sweet Dinner Rolls baked in coconut milk . Light, Airy and Fluffy . Unbelievable good!!
My immense love of anything and everything coconut coupled with my continued urge to make my weekend morning worth looking forward to, steer me, towards this Coconut Samoan Sweet Bread.
I knew when I saw this recipe that I would ultimately lead me into danger zone but I did not heed warning.
They are every bit as tender, pillowy and crusty on the outside just like these my favorite sweet rolls featured here
The difference between these two rolls lies mainly in the flavor of the dough. The coconut milk adds a special depth of flavor to the dough with a slight coconut flavor- making it amazingly tender and light in texture.
When making these rolls make sure you only use enough flour to keep it from sticking to your hands – the dough should be a little bit sticky. Too hard will produce a not so soft roll.
Most of the recipes I perused through had some kind of milk in it so I did a little of research on the purpose of powdered milk in the bread. It helps to deepen the flavor and produces a crusty outer layer.
It’s still quite tasty without it.
I only added enough coconut milk to be absorbed by the bread. If you prefer a soggy bottom add more coconut milk (about a ¼ cup more ). This sweet rolls can be made entirely without a stand mixer.
Yes, it sure aids the process but I often make it without a stand mixer. A large bowl would do just fine.
I simple love every bite of this bread. You can certainly eat more than 5 in one sitting . No kidding!!! They are so Soft and buttery that they’re perfect eaten plain, with dinner or for breakfast.
Enjoy!!!!
Watch How to Make It
Tips and Notes
- Make sure the water is not too hot. You don’t want it warmer than body temperature.
- Divide the coconut milk in half 1 cup for the dough and the other cup to use for baking.
- A soft dough will firm up as it rises the first time, so try not to add too much flour. It’s better to err on the side of not adding enough flour than adding too much–you can always add more flour, but you can’t take it away once it’s in the dough.
- In order for your bread to be fluffy it has to double in size- be patient with it . This one took about 3 hours to really double in size. Sometimes even more . It depends on the weather.
- Go easy on the flour – Try not to add too much. It’s better to err on the side of less flour and more. Remember you can always add more flour, but you can’t take it away once it’s in the dough.
- 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.
Samoan Coconut Bread Rolls( Pani Popo)
Ingredients
- 1 package (2 1/4 teaspoon) Active dry yeast
- 3 tablespoons Warm water 105F- 115 F
- 1 can coconut milk 14-15oz divided in half
- 4 tablespoons (56.8 grams) unsalted butter
- 1 large egg
- ¼ cup (30 grams) powdered milk I used full fat milk
- ½ cup (100 grams) Sugar
- ½-1 teaspoon (2.84 grams) salt
- 3 1/2 cups (448 grams) to 3 3/4 cups all purpose flour
- 2 -3 tablespoon (28.12 grams to 42.18 grams) raw sugar optional for the top
Instructions
- In a standing mixer combine 3-tablespoon lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
- 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 powdered milk to the butter mixture (if the mixture is too hot let it cool to a warm mixture to prevent eggs from curding.)
- Dump everything into the yeast mixture.
- Mix for 2 minutes at medium speed. Add about 3 ½ cups of flour and continue mixing dough.
- Add in enough additional flour (if needed) to make soft dough.
- Turn dough on lightly floured surface and knead for 8 to 12 minutes or more if you want airy bread.
- Place dough in a greased bowl, turning once to coat the dough Cover loosely with a clean cloth 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 equal pieces. Shape into balls.
- Place in greased 12 -inch round pan and bake. You may refrigerate before baking for up to 24 hours.
- Preheat the oven to 350 F. Add the remaining coconut milk in the pan. Brush the top of the loaf with coconut milk and sprinkle with sugar. Bake 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. I like to eat mine when it is still warm.
Tips & Notes:
- Make sure the water is not too hot. You don’t want it warmer than body temperature.
- Divide the coconut milk in half 1 cup for the dough and the other cup to use for baking.
- A soft dough will firm up as it rises the first time, so try not to add too much flour. It’s better to err on the side of not adding enough flour than adding too much–you can always add more flour, but you can’t take it away once it’s in the dough.
- In order for your bread to be fluffy it has to double in size- be patient with it . This one took about 3 hours to really double in size. Sometimes even more . It depends on the weather.
- Go easy on the flour - Try not to add too much. It’s better to err on the side of less flour and more. Remember you can always add more flour, but you can’t take it away once it’s in the dough.
- 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.
Nutrition Information:
n a standing mixer combine 3-tablespoon lukewarm water and yeast. Let it sit until dissolve for about 5 minutes
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 powdered milk to the butter mixture (if the mixture is too hot let it cool to a warm mixture to prevent eggs from curding.)
Dump everything into the yeast mixture.
Mix for 2 minutes at medium speed or by hand . Add about 3 ½ cups of flour and continue mixing dough.
Add in enough additional flour (if needed) to make soft dough.
Turn dough on lightly floured surface and knead for 8 to 12 minutes or more if you want airy bread.
Place dough in a greased bowl, turning once to coat the dough
Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Be sure to let the rolls rise otherwise your dinner rolls won’t be light and fluffy and decadent like the pictures.
After dough has doubled .Punch it down and divide it into 12 equal pieces – a little over 2 ounce a piece.
To form round balls you have to tuck the edges underneath the dough then roll the dough against the board or between your palms until round.
Arrange the shaped balls in a buttered baking dish. Space them evenly but note that they fit more snugly across the pan.
Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped.
It might take about 20- 25 minutes depending on your oven. Start checking after 15 minutes. So it doesn’t brown up too fast. Lower temperature if need be.
Nolemana says
I really loved this recipe, it’s pretty simple but makes fabulous bread, today I’m using it to make hamburger buns, a Ohana request.
Mahalo!
Immaculate Bites says
Thank you, Nolemana!