Canned coconut milk adds a rich body to these traditional dinner 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
Preparation:
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.
