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Dinner Buns with Coconut Milk 
Canned coconut milk adds a rich body to these traditional dinner buns.  

Yield: About 18 Buns

Ingredients
1 teaspoon (5 ml) sugar
1/2 cup (125 ml) warm water
1 package active dry yeast
1/2 cup (125 ml) canned coconut milk
mixed with 1/2 cup (125 ml) regular milk
1/4 cup (50 ml) butter, margarine or shortening
3 tablespoons (45 ml) sugar
2 teaspoons (10 ml) salt
1/2 cup (125 ml) warm water
5 - 6 cups blended bread flour

Directions
Dissolve 1 teaspoon of sugar in 1/2 cup of warm water.  Sprinkle in the package of yeast.  Let it stand for 10 minutes and then stir.
Heat the milk to lukewarm, stirring.  Add in the butter, 3 tablespoons sugar, 2 teaspoons salt, and 1/2 cup warm water.  
Add the heated milk mixture and 2 cups flour to the dissolved yeast mixture.  Beat until the mixture is smooth and elastic.  (I find a whisk works quite well).
Gradually stir in the remaining 3 cups of flour, adding a bit more flour of necessary.  The dough should be soft and easily leave the sides of the bowl. 
Turn the dough out onto a floured surface and round it up into a ball.
Knead the dough until it is smooth, elastic and not sticky.  Again, add a bit more flour if necessary. 
Place the dough in a lightly greased bowl.  Turn the dough so that the top is greased as well. Cover with greased wax paper and a tea towel. 
Let the dough rise in a warm place until it has doubled (about 1 1/2 hours). 
Preheat oven to 375 degrees Fahrenheit.
Punch down to let the air out of the dough. Turn it out onto a lightly floured board. Use a wetted knife to cut the dough in half, and then each half into thirds, and thirds again. This gives 18 buns.  
Shape the buns into balls and place on a lightly greased surface.  Bake for 18 - 20 minutes. 
After removing the buns, use a pastry brush to lightly coat them with butter. Cool.  

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