Pani Popo - Samoan Sweet Coconut Rolls
Pani Popo - dinner rolls smothered in a sweet sweet coconut syrup.
Equipment
- Fryer
Ingredients
Sweet Rolls:
- 2 cups warm milk
- 2 tbsp yeast
- 1/4 cup granulated sugar
- 2 tsp salt
- 6 tbsp softened unsalted butter
- 2 large eggs
- 6 cups all-purpose flour
- 1 tbsp melted butter for greasing the bowl
Coconut Glaze:
- 2 cans coconut milk
- 1 cup sugar
- 3 tsp cornstarch
- 1/4 tsp salt
Instructions
Rolls:
- Mix together milk, yeast, sugar, salt, softened butter, and eggs in a bowl.
- Slowly add in flour. Once dough starts to come off of the bowl, flour a flat surface and knead the dough. Sprinkle in flour when dough becomes sticky. Keep kneading until desired consistency.
- Transfer dough to a lightly greased mixing bowl. Cover dough with a towel and let it rise for 90 minutes.
- After the dough has risen, punch it to deflate it. Divide the dough into 12-14 pieces. Shape each piece into a ball and add it to a 9x13 pan or skillet.
- Cover the dough and let it rise again for 45 minutes. Halfway through the rise, preheat the oven to 350°.
Coconut Glaze:
- Heat a saucepan over medium heat. Add in cans of coconut milk, sugar, salt, and cornstarch. Cook it by stirring constantly until it begins to thicken slightly. About 5-7 minutes to cook. Set aside.
Pani Popo:
- Uncover rolls and add in enough of the coconut glaze to cover the bottom. Bake the bread for 25 minutes.
- Pour remaining coconut sauce over the rolls or save some as a dipping sauce. Serve it hot and enjoy this onolicious Pani Popo!
Notes
*This makes a lot of the coconut sauce. You could half the ingredients if you want less of the sauce.