Pani Popo Buns Recipe. And use a 9 x 9 x 2 pan. They're puffy, light as air and drenched in the most delicious creamy coconut before being baked.
Leesh & Lu's Recipe Box Pani Popo (Samoan Coconut Rolls) from www.leeshandlusrecipebox.com
Brush the top of the loaf with coconut milk and sprinkle with sugar. Preheat the oven to 350 f. Place the 12 frozen dinner roll dough balls into the pan in 4 rows of 3.
Oil The Inside Of Your Bowl And Place The Dough Inside, Cover The Bowl With Plastic Wrap And/Or Kitchen Towel, And Place In A Warm Spot Until Doubled In Size.
Remove from the baking pan and let it cool. Put the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown. In another mixing bowl, sift the flour.
Transfer Dough To A Lightly Greased Mixing Bowl.
Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes. Cover dough with a towel and let it rise for 90 minutes. 1 1/4 cups (283g) water.
Get The Tap To Run Really Warm, But Not Too Hot, And Pour Maybe 2 Cups Of That Warm Water Over The Yeast.
After 10 minutes take out rolls and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the buns in a greased pan to rise. Brush the top of the loaf with coconut milk and sprinkle with sugar.
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Since we used four cups of flour, we’re going to put 4 heaping teaspoons of active dry yeast into the second bowl. Pour about ⅔ of the sweet coconut sauce over the buns and bake for about 30 minutes. Vera is the “expert” of the 196 flavors’ duo.
After The Dough Has Risen, Punch It To Deflate It.
Combine coconut cream and sugar and mix well. Let thaw and rise per package instructions. 1/4 cup warm water 2 teaspoons edmonds active yeast 2 cups high grade flour 1 1/2 cups self raising flour 1.
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