Coconut Pandan Rolls

A few months ago this showed up all over my Facebook page. There were new pictures of it every time I open my FB. And bakers were taking videos while tearing the bread to show how soft it is.

A super soft, pretty, green colored, fragrant pandan bread. I just had to try it. It is a very wet dough that NEEDED a stand mixer to mix and blend, for several minutes, but was worth the long steps.

The bread is very good and stays soft for at least a couple of days. Just because that was how long it lasted in my home. It is mildly flavored, neutral enough for jam and butter.

I always double the recipe and bake it in 2 13”x9” pans, turning the pans and switching it half way through baking.

I then take one pan (amongst other bakes) to my mom’s home, where my sister, brother, nieces and nephew can enjoy them too!

Ingredients:

400 – 450 grams all purpose flour, plus more as needed

75 grams sugar

1/2 teaspoon salt

2 1/2 teaspoons instant yeast

185 ml coconut milk

1 egg

1 teaspoon pandan extract

2 tablespoons butter, at room temperature

1 tablespoon cornstarch, for dusting

Procedure:

1. Mix flour, sugar, salt, and yeast in a medium bowl.

2. Place the coconut milk, egg, and pandan extract in the bowl of a stand mixer with the dough hook attachment. Slowly add the dry ingredients.

3. Mix on speed 1 for a couple of minutes then on speed 2 for about 10 minutes. Add a little more flour, if needed, until you get a sticky dough that holds together.

4. Rest the mixer for 10 minutes. Add the butter to the bowl and mix on speed 2 for 10 more minutes.

5. Place the dough in a greased bowl, cover and let rise until almost triple in size, about 2-3 hours.

6. Remove dough from the bowl and weigh the entire amount. Divide into 12 equal pieces.

7. Roll into a tight ball and place in a greased or parchment paper lined 13×9 inch pan. Cover with a moist dish towel and let rise until almost triple in size, about 2 hours.

8. Preheat oven to 325F. Dust the top of the buns with a little cornstarch. This is to keep the top from browning too much. Bake for 20-25 minutes.

Notes: You can add more pandan if you want the taste/color stronger. 1 teaspoon creates a mild tasting, light green bread. Also you can add more sugar if you want the buns sweeter.

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