Old family recipe that my family made for me when I was a little girl back in Samoa.
Arrange rolls in a 9x13-inch baking dish, cover the dish with plastic wrap, and let rise until doubled in size, about 30 minutes.
Combine 14 ounces water, coconut milk, and sugar in a saucepan. Whisk remaining water and cornstarch together in a small bowl. Bring coconut milk mixture to a boil, whisk in cornstarch mixture, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens, about 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
Bake rolls in the preheated oven for 10 minutes. Pour coconut sauce over rolls until at least half of each roll is covered in sauce. Return rolls to oven; continue baking until rolls are golden brown, 5 to 10 minutes more. Cool in the baking dish, 3 to 5 minutes, before serving warm.
Per Serving: 221 calories; protein 3.7g; carbohydrates 33.4g; fat 8.8g; cholesterol 1.1mg; sodium 155.5mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.