Pani Popo (Samoan Coconut Bread Rolls)

Decadent sweet dinner rolls deliver light and airy deliciousness. Baked in a delicious coconut sauce, these melt-in-your-mouth bread rolls are insanely soft.

Course Bread, Breakfast, Snack

Cuisine Polynesian

Prep Time 15

Cook Time 25

Rising Time 1 30

Total Time 2 10

Servings

Calories 151kcal

Author Imma

Ingredients

1 package active dry yeast (2¼ teaspoons)
3 tablespoons (45ml) lukewarm water (105-115℉/40-45℃)
1 14-ounce can coconut milk, divided in half
4 tablespoons (56g) unsalted butter
1 large egg
¼ cup (30g) powdered milk (I used full fat)
½ cup (100g) sugar
½-1 teaspoon (3-6g) salt
3½-3¾ cups (420-450g) all-purpose flour
2-3 tablespoons (24-36g) raw sugar (optional for the top)

Instructions

In a stand mixer, combine 3 tablespoons of lukewarm water and yeast. Let it set until dissolved and starting to foam (about 5 minutes).
Meanwhile, combine 1 cup of coconut milk, the butter pieces, sugar, and salt in a medium microwave-safe bowl. Heat in the microwave for about a minute, stirring occasionally until everything melts but doesn't boil.
Lightly whisk the egg and powdered milk into the butter mixture (if the mixture is too hot, let it cool to lukewarm to prevent the eggs from curdling).
Dump the liquid ingredients into the yeast mixture. Mix for two minutes at medium speed or by hand.
Add about 3½ cups of flour and continue mixing the dough. Add additional flour as needed to make a soft dough.
Turn the dough on a lightly floured surface and knead for 8-12 minutes (longer if you want airy bread).
Place the dough in a greased bowl, turning once to coat the dough with oil. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1-2 hours or until doubled.
Punch the dough down. At this point, choose what shape you want. You can shape the dough into a loaf and put it in a greased loaf pan, seam side down. Or you can divide the dough into 12 equal pieces, shape them into balls, and place them in a greased 12-inch round pan. You can refrigerate the uncooked bread for up to 24 hours.
If making rolls, divide the dough into 12 equal pieces – a little over 2 ounces apiece. Form round balls, tucking the edges underneath the dough, then rolling it against the board or between your palms until it's round. Arrange the shaped balls in a buttered baking dish. Let it rise until doubled in size.
While the bread rises, preheat the oven to 350℉ (180℃). Pour the remaining coconut milk into the baking dish. Brush the top of the rolls with coconut milk and sprinkle with optional sugar.
Bake until the crust is golden brown and the rolls sound hollow when tapped (20-25 minutes, depending on your oven).
If making a loaf, place it in a greased loaf pan, pour the remaining coconut milk over it, sprinkle with sugar, and let it rise while the oven preheats. Bake it for 30-35 minutes (how long depends on your oven) until the loaf sounds hollow when tapped.
Remove from the baking pan and let them cool. I like to eat mine when they're still hot.

Notes

Make sure the water isn't too hot so it doesn't kill the yeast. It should be lukewarm and feel like body temperature.
Divide the coconut milk into half: 1 cup for the dough and the other 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 too little flour because you can always add more, but you can't remove it.
For fluffy bread, it has to double in size, so be patient. These took about 3 hours to truly double in size. Depending on the weather, it can take longer.
If your bread doesn't start rising in an hour, try turning the oven on to warm for 10 minutes. Then, turn it off and put the dough in the oven to rise.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition