Description
These soft, aromatic rolls feature a delicate pandan-infused dough, offering a subtly sweet and fragrant profile. Each roll is generously topped with toasted coconut flakes, providing a pleasant textural contrast and a rich, nutty flavor. Baked to a golden finish, these rolls are a delightful treat, perfect for breakfast or a light snack. The gentle sweetness of pandan combined with the tropical notes of coconut creates a harmonious and inviting experience.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk (105-115°F / 40-46°C)
- 1/4 cup granulated sugar, divided
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon pandan extract
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/4 cup shredded coconut, unsweetened, for topping
- 1 tablespoon melted butter, for brushing (optional)
Instructions
- In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let sit for 5-10 minutes until foamy.
- Add the egg, melted butter, and pandan extract to the yeast mixture and whisk until well combined.
- In a separate bowl, whisk together the flour, remaining granulated sugar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or stand mixer until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
- Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.
- Shape each piece into a smooth ball or roll. Arrange the rolls in a greased 9×13 inch baking pan, leaving some space between them.
- Cover the pan and let the rolls rise again for 30-45 minutes, or until puffy.
- Preheat oven to 375°F (190°C).
- Lightly brush the tops of the rolls with melted butter (if using) and sprinkle generously with shredded coconut.
- Bake for 18-22 minutes, or until golden brown on top and cooked through.
- Remove from oven and let cool slightly before serving.
Notes
Ensure your milk is warm, not hot, to activate the yeast without killing it.
Pandan extract can vary in intensity; adjust to your preferred color and flavor.
For extra flavor, toast the shredded coconut lightly before sprinkling on top.
These rolls are best enjoyed fresh on the day they are baked.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 250
- Fat: 8g
- Carbohydrates: 40g
- Protein: 6g