Soft sweet dinner rolls baked while sitting in a pool of sweetened coconut cream, which soaks into the bread as it bakes and leaves a sticky, caramelised coconut glaze on top.
Mix the dough
Combine the flour, yeast, sugar and salt, then mix in the warm milk, softened butter and egg into a soft dough.
Knead the dough
Knead the dough on a floured surface until smooth and elastic.
10 minFirst prove
Place the dough in a greased bowl, cover, and leave in a warm place until doubled in size.
60 minShape the rolls
Divide the dough into small balls and arrange them close together in a greased baking dish.
Second prove
Cover the rolls and leave them to rise again until puffy.
30 minPour over the coconut cream
Mix the coconut cream with the sugar for the glaze and pour it evenly over the risen rolls.
Bake until golden
Bake in a moderate oven until the rolls are golden on top and the coconut cream has thickened into a glaze.
30 minCool briefly before serving
Let the panipopo cool for a few minutes in the dish, spooning any extra coconut glaze back over the rolls before serving.
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