Contents
- 1 The Scent of Warm Coconut
- 2 My First Baking Surprise
- 3 Why These Buns Shine
- 4 A Taste of Samoa
- 5 Ingredients:
- 6 Let’s Make These Coconut Buns
- 7 Try These Fun Twists
- 8 Serving Your Sweet Bread
- 9 Keeping Your Buns Fresh
- 10 Fixing Common Baking Problems
- 11 Your Questions Answered
- 12 Share Your Kitchen Success
- 13 Samoan Coconut Buns Sweet Bread Rolls
The Scent of Warm Coconut
I first tried these buns at a friend’s potluck. Their sweet, coconut smell filled the whole room. The bread was so soft and rich. I knew I had to learn the recipe. Ever wondered how to fill your kitchen with that amazing island aroma?My First Baking Surprise
My first try, I used milk that was too hot. The yeast did not foam up at all. I had to start the whole thing over. It taught me patience in the kitchen. Good food takes time and care, just like good friendships.Why These Buns Shine
The fluffy bread soaks up the sweet coconut sauce. A sprinkle of salt on top balances the sugar. It creates a perfect sweet and salty bite. Which flavor combo surprises you most in these buns? Share your thoughts below.A Taste of Samoa
Pani Popo comes from the beautiful islands of Samoa. Families often make it for big Sunday meals. It is a classic and beloved treat there. *Did you know the name translates to ‘coconut buns’?* Have you ever tried a recipe from the Pacific Islands?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Whole milk | 2 cups | Warmed to 105°-115°F |
| Rapid rise dry yeast | 1 packet (2 1/4 tsp) | |
| Sugar | 1/3 cup | For the rolls |
| Unsalted butter | 1/2 cup | Divided, melted |
| Eggs | 2 | Room temperature |
| Coarse sea salt | 1 teaspoon | For the rolls |
| Flour | 6 cups | |
| Unsweetened coconut milk | 13.5 ounce can | For the sauce |
| Sugar | 1/2 cup | For the sauce |
| Cornstarch | 1 teaspoon | For the sauce |
| Coarse sea salt | 1/4 teaspoon | For the sauce |
| Flaky sea salt | As needed | Optional, for garnish |
Let’s Make These Coconut Buns
Step 1 Warm your milk until it feels like a nice bath. Mix it with the yeast and sugar. Let it sit for ten minutes. It should get all frothy and happy. (Hard-learned tip: If your yeast doesn’t foam, start over!). Step 2 Melt your butter and grease a baking dish. Save the rest of that butter. Add it to your yeast mix with eggs and salt. Then slowly mix in all the flour. Step 3 Knead the dough until it feels smooth and soft. Divide it into twelve equal balls. Place them in your greased pan. They will grow and become friends as they rise. What is the key sign your yeast is active and ready? Share below! Cook Time: 20–25 minutes Total Time: 1 hour 15 minutes Yield: 12 rolls Category: Baking, BreadTry These Fun Twists
Chocolate Chip Surprise Tuck a few dark chocolate chips inside each dough ball. Citrus Zest Add a tablespoon of lemon or orange zest to the dough. Toasted Coconut Top Sprinkle shredded coconut on top before baking for crunch. Which creative spin would you try first? Let me know in the comments!Serving Your Sweet Bread
These buns are a dream all on their own. They are perfect with fresh fruit for breakfast. They also make a great dessert with vanilla ice cream. For a drink, try hot black tea or coffee. A sweet white wine also pairs beautifully. Which would you choose tonight: breakfast or dessert? Tell us!
Keeping Your Buns Fresh
These buns are best eaten the same day. Store leftovers in an airtight container. They will last two days on the counter. For longer storage, freeze them. Just thaw and warm them up. My grandkids love them reheated with a little butter.
You can easily double the coconut sauce. Keep the extra in your fridge. Use it on pancakes or oatmeal later. It adds a sweet tropical flavor to anything. What is your favorite way to use coconut milk?
Fixing Common Baking Problems
If your dough does not rise, your yeast may be old. Always check the expiration date first. The milk could also be too hot. It should feel warm, not hot, on your wrist. This simple test saves many baking projects.
Are your rolls too dense? You might have added too much flour. Measure it carefully. The dough should be soft and slightly sticky. If the tops brown too fast, loosely cover them with foil. Keep baking until they are cooked through.
Your Questions Answered
Can I make this gluten-free? Yes, use a good gluten-free flour blend. The texture might be a bit different. But the flavor will still be amazing.
Can I make the dough ahead? Absolutely. Prepare the dough balls. Let them rise slowly in the fridge overnight. Bake them the next day.
What can I use instead of butter? Coconut oil is a great swap. It adds even more coconut flavor. Use the same amount.
Can I halve this recipe? You can. Just use a smaller baking dish. All the ingredients divide evenly.
Is the coconut sauce very sweet? It is sweet but not overly so. The salt balances it perfectly. You can reduce the sugar slightly.
I hope these buns bring joy to your table. They are a special treat from my kitchen to yours. Did you give them a twist? I would love to hear about it.
Share your photos with Savory Discovery on Pinterest. Seeing your creations makes my day. Happy cooking! —Elowen Thorn.
Samoan Coconut Buns Sweet Bread Rolls
Description
These rich, sweet, coconut-soaked buns will have everyone reaching for seconds! Pani Popo Coconut Rolls are full of coconut flavor.
Ingredients
For the Rolls:
For the Coconut Sauce:
Instructions
- Heat the 2 cups whole milk in a microwave safe bowl or measuring cup for 60-90 seconds or until it comes to a temperature between 105°-115°F. If hotter, allow to cool before adding, it will kill the yeast.
- In a large mixing bowl or a stand mixer fitted with the bread hook, combine the 1 packet rapid rise dry yeast and 1/3 cup sugar, giving a quick stir to combine. Add the warm milk and allow to bloom for 10 minutes. The mixture should be frothy and fragrant. If the dough does NOT rise, stop right here- it means that the yeast was no active, the water was too hot and killed it or the water was not hot enough to bloom. The rolls will not turn out if the yeast does not activate.
- Preheat the oven to 400°F. Melt the 1/2 cup unsalted butter in a microwave safe dish. Melt it and then baste about 2 tablespoons of it all over a 9×13 baking dish or large cast iron pan. Set aside the pan and the butter.
- After the yeast has bloomed, stir in the remaining melted unsalted butter, 2 eggs, and 1 teaspoon coarse sea salt to the yeast mixture. Add the 6 cups flour, 1 cup at a time, mixing between each addition until just combined. Do not overmix.
- Knead until the bread dough comes together and slaps against the side of the bowl.
- Turn the dough onto a lightly floured cutting board or work surface. Divide the dough into 12 equally sized balls and place them into the prepared 9×13 baking dish or large cast iron pan. They might not touch now, but will come close when they rise. Cover and allow to rise for 10-15 minutes. Meanwhile, make the coconut sauce (listed below).
- When you are ready to bake the rolls, pour the coconut sauce over the tops of the rolls. It will pool in the bottom, this is normal.
- Bake the rolls, uncovered, for 20-25 minutes, or until the tops are golden brown browned. Sprinkle gently with flaky sea salt, if desired.
- Coconut Sauce: In a small saucepan, before you add heat, stir together the 1/2 cup sugar and 1 teaspoon cornstarch. Then stir in the 13.5 ounce canned unsweetened coconut milk and 1/4 teaspoon coarse sea salt over low heat until the sugar has dissolved.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.