After baking - note that not all of the coconut milk was absorbed. This is normal - at least it was for me - and it was delicious!
6 cups flour
1 packet – or 1 1/2 tsp. yeast
2 1/4 cups + 2 tbsp. of milk
1 tbsp. sugar + 1 cup sugar for mixing with coconut milk later
1 teaspoon salt
1 tbsp. butter – or margarine, Crisco
2 cans of coconut milk
Measure about 2 1/2-3 cups of flour and your yeast into your bread
machine or a large mixing bowl. In a saucepan add your milk, sugar, salt and
butter. On medium low heat continue to cook until butter is almost completely
melted. You may test your liquid if you like, but be sure it is not much over
about 100 degrees F. We don’t want to kill our yeast, do we?When
butter is almost completely melted, add your warm milk mixture to your flour
mixture and combine. Add remaining flour gradually to make a smooth dough.
Knead for about 6-8 minutes.
Butter your hands and butter a bowl for your dough to rise. Rub that
butter all over your dough and set it covered in its greased bowl for about 45
minutes to rise.
After 45 minutes punch dough down and form into little dough balls,
placing them into 2 greased 13 by 9 pans. This recipe will make at least 18
rolls depending on the size. Put 9 rolls per pan and let your rolls rise for
about 20 minutes.Mix
your coconut milk with 1 cup sugar and pour over your rolls.(I only
used 1 can and 1/2 cup sugar and I had plenny but if you want to make it extra
good then mix it all up!) Bake at 375 for about 20 minutes or until they test done.