This comes from the Lion House Cookbook, and it is my favorite no-fail roll recipe for homemade rolls, cinnamon rolls, or Samoan Pani Popo aka Coconut rolls. This is a long post, but includes most of the instructions for 3 different types of rolls. I hope you enjoy this one as much as I do!
2 Tbsp. Yeast
2 C. Warm water
1/3 C. Sugar
1/2 C. margarine (melted)
2 1/2 tsp. Salt
5-6 C. flour
1 egg
Combine yeast and water for 5 minutes. Add all other ingredients, but only 2 c. of flour. Beat until smooth either by hand or in a mixer. Add flour 1/2 cup at a time to mix in well until the dough is light but not sticky. Do not over mix or dough will be tough. Let roll dough rise covering the bowl with a towel so it won't dry out until it is 2 times it's original size. Then punch the dough down and roll it out to 1/2 in thick and cut out rolls (triangles for crescent rolls - dipped in melted butter, circles or squares for fold over rolls -dipped in melted butter, or roll into snake like ropes and tie knots for bakery rolls) or roll dough into 2" balls and place on a lightly greased cookie sheet or casserole dish. Let rolls rise in a warm moist environment until 2 times their size. You can do an egg white wash over the rolls to make them shiny if desired prior to cooking. Then cook at 400 degrees for 15-20 minutes or until golden brown. Brush with melted butter when they come out of the oven for a golden moist finish.
For variations, I make cinnamon rolls and roll the dough out to 1/2" thickness in a rectangle shape pour melted butter over rolled out dough, then top with brown sugar and white sugar, cinnamon, chopped walnuts, raisins or any other topping of your choice. Then roll dough into a long log. Using dental floss or thread slide it under the roll and bring edges together making 1"slices. Place slices in an ungreased baking dish and let rise until 2 times their size, then bake as directed above. Once the are out of the oven Top with first layer of cream cheese frosting, once cooled frost again. The first layer of frosting helps to keep them moist and not dry.
Pani PoPo Samoan Coconut bread is delicious with this roll recipe as well. You make the rolls as directed above rolling them into balls. You will need 1 can of "Coconut Cream" which is usually available in most stores, if not you can make your own by mixing 1 10 ounce Can coconut milk, 3 Tbsp. Sweetened Condensed milk, 3/4 C. Sugar mixed together. You can make these one of two ways depending on how you like your rolls. You can bake the rolls and in the last 5 minutes of baking you can pour the coconut mixture over the rolls and finish baking. Or you can pour the coconut mixture over the rolls before baking and bake it with the rolls the entire time. Either way it makes for a wonderful treat. These are often eaten as a breakfast roll in Samoa, but we love to eat them as a dessert.
2 C. Warm water
1/3 C. Sugar
1/2 C. margarine (melted)
2 1/2 tsp. Salt
5-6 C. flour
1 egg
Combine yeast and water for 5 minutes. Add all other ingredients, but only 2 c. of flour. Beat until smooth either by hand or in a mixer. Add flour 1/2 cup at a time to mix in well until the dough is light but not sticky. Do not over mix or dough will be tough. Let roll dough rise covering the bowl with a towel so it won't dry out until it is 2 times it's original size. Then punch the dough down and roll it out to 1/2 in thick and cut out rolls (triangles for crescent rolls - dipped in melted butter, circles or squares for fold over rolls -dipped in melted butter, or roll into snake like ropes and tie knots for bakery rolls) or roll dough into 2" balls and place on a lightly greased cookie sheet or casserole dish. Let rolls rise in a warm moist environment until 2 times their size. You can do an egg white wash over the rolls to make them shiny if desired prior to cooking. Then cook at 400 degrees for 15-20 minutes or until golden brown. Brush with melted butter when they come out of the oven for a golden moist finish.
For variations, I make cinnamon rolls and roll the dough out to 1/2" thickness in a rectangle shape pour melted butter over rolled out dough, then top with brown sugar and white sugar, cinnamon, chopped walnuts, raisins or any other topping of your choice. Then roll dough into a long log. Using dental floss or thread slide it under the roll and bring edges together making 1"slices. Place slices in an ungreased baking dish and let rise until 2 times their size, then bake as directed above. Once the are out of the oven Top with first layer of cream cheese frosting, once cooled frost again. The first layer of frosting helps to keep them moist and not dry.
Pani PoPo Samoan Coconut bread is delicious with this roll recipe as well. You make the rolls as directed above rolling them into balls. You will need 1 can of "Coconut Cream" which is usually available in most stores, if not you can make your own by mixing 1 10 ounce Can coconut milk, 3 Tbsp. Sweetened Condensed milk, 3/4 C. Sugar mixed together. You can make these one of two ways depending on how you like your rolls. You can bake the rolls and in the last 5 minutes of baking you can pour the coconut mixture over the rolls and finish baking. Or you can pour the coconut mixture over the rolls before baking and bake it with the rolls the entire time. Either way it makes for a wonderful treat. These are often eaten as a breakfast roll in Samoa, but we love to eat them as a dessert.
1 comment:
I love to eat Pani Po Po any time of the day. I have not had that in quite some time. Maybe I can get my mom to make some :) It wouldn't be great for my diet...but they are so yummy!
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