For in the kitchen,
Someone lit a matchstick.

Tuesday, February 15, 2011

Hawaiian Coconut Buns

This recipe calls for frozen rolls.  However, I usually just buy the Hawaiian bread rolls and skip the thawing process.   You could even bake your own rolls. 

1 Bag Dinner Rolls
1 Can Coconut Milk
1 Can of Water
1 Cup Sugar
2 Tablespoons Cornstarch

If using frozen rolls rise in a 13" X 9" cake pan. 

In a quart sauce pan, mix coconut milk, water and sugar. In a small bowl, mix corn starch and a few tablespoons of cold water till all clumps are gone. Bring the coconut sauce to a boil then add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat. Bake rolls. After 10 minutes take out rolls and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Put the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown. Remove pan and allow a few minuites to cool. Serve warm.

If using non frozen rolls just place then in the pan and pour sauce over then.  Then put them in the oven until warm.  

Left over sauce can be used to smother rolls when served individually or for a second pan.