Posts: 20,453
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Joined: Nov 2007
Or you could make these...they are so yummy!
* Exported from MasterCook *
Dinner Buns With Coconut Milk
Recipe By :Rhonda Parkinson by way of Jean
Serving Size : 18 Preparation Time :0:00
Categories : Baked Goods
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon sugar -- (5 ml)
1/2 cup warm water -- (125 ml)
1 package active dry yeast
1/2 cup canned coconut milk -- (125 ml)
1/2 cup milk
1/4 cup butter -- (50 ml) margarine or shortening
3 tablespoons sugar -- (45 ml)
2 teaspoons salt -- (10 ml)
1/2 cup warm water -- (125 ml)
5 cups bread flour -- (5 to 6)
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.
Heat the milk to lukewarm, stirring. Add in the butter, 3 tablespoons sugar, 2 teaspoons salt, and 1/2 cup warm water.
Add the heated milk mixture and 2 cups flour to the dissolved yeast mixture. Beat until the mixture is smooth and elastic (I find a whisk works quite well).
Gradually stir in the remaining 3 cups of flour, adding a bit more flour of necessary.
The dough should be soft and easily leave the sides of the bowl.
Turn the dough out onto a floured surface and round it up into a ball.
Knead the dough until it is smooth, elastic and not sticky. Again, add a bit more flour if necessary.
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.
Let the dough rise in a warm place until it has doubled (about 1 1/2 hours).
Preheat oven to 375 degrees Fahrenheit.
Punch down to let the air out of the dough. Turn it out onto a lightly floured board. Use a wetted knife to cut the dough in half, and then each half into thirds, and thirds again. This gives 18 buns.
Shape the buns into balls and place on a lightly greased surface. Bake for 18 - 20 minutes.
After removing the buns, use a pastry brush to lightly coat them with butter. Cool.
Description:
"Canned coconut milk adds a rich body to these traditional dinner buns."
Source:
"http://chinesefood.about.com/od/coconuts/r/dinnerbuns.htm?nl=1"
S(Internet Address):
"http://www.forums.cuisineathome.com/ubbthreads/showflat.php?Cat=0&Number=60797&page=0&vc=&PHPSESSID=#Post60797"
Save the last 1/4 cup as Erin suggests in ice cube trays for rice, later...or now.
Daphne
Keep your mind wide open.