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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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Canned coconut milk adds a rich body and a unique twist to these traditional dinner buns. Ingredients:
1 teaspoon sugar |
1/2 cup warm water |
1 package active dry yeast |
1/2 cup canned coconut milk |
1/2 cup skim milk |
3 tablespoons sugar |
2 teaspoons salt |
1/2 cup warm water |
3 cups bread flour |
3 cups whole wheat flour |
Directions:
1. 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.
2. Heat the milks to lukewarm, stirring. Add in sugar, salt, and water.
3. Mix the flours in a separate bowl.
4. Add the heated milk mixture and 2 cups of the flour blend to the dissolved yeast mixture. Beat until the mixture is smooth and elastic.
5. Gradually stir in the remaining cups of flour.
6. The dough should be soft and easily leave the sides of the bowl.
7. Turn the dough out onto a floured surface and knead the dough until it is smooth, elastic and not sticky. Add a bit more flour if necessary.
8. 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.
9. Let the dough rise in a warm place until it has doubled.
10. Preheat oven to 375 degrees F.
11. Punch down dough.
12. Turn it out onto a lightly floured board.
13. Divide into 18 buns. Cover and let rise 40 minutes.
14. Bake for 18 - 20 minutes.
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