1/2 cup shredded coconut
2 T sugar (or 1 1/2 agave nectar)
1 package active dry yeast
1/2 cup warm water
3 1/2 cups whole wheat pastry flour, plus more for kneading
3/4 t salt
1 cup coconut milk
3 T butter OR non hydrogenated vegetable shortening, melted
1. Briefly mix coconut, water, sugar, and yeast in a small bowl and set aside until it become swollen and bubbly, about fifteen minutes. While this mixture is sitting, mix flour and salt together in a large bowl. Add the yeast mixture and stir with a wooden spoon until a dough forms.
2. Turn dough out onto a well-floured surface and knead until dough becomes elastic and soft (5-6 minutes). You will need to dust with additional flour frequently. Form a ball out of dough and dust all over with flour before transferring to a large, clean bowl. Cover bowl with a damp kitchen towel and set bowl in a warm place to rise about an hour and a half, or until dough is doubled.
3. Pull dough into eight pieces and form each piece into a ball. Place rolls on a cooking sheet on parchment about 3-4 inches apart. Set in a warm spot (uncovered) and leave to rise about 45 minutes, or until doubled in size.
4. During final rise, preheat oven to 350 F. Bake rolls until they are golden brown, 35-45 minutes. Serve fresh and warm with honey and butter, or just by themselves.
2 T sugar (or 1 1/2 agave nectar)
1 package active dry yeast
1/2 cup warm water
3 1/2 cups whole wheat pastry flour, plus more for kneading
3/4 t salt
1 cup coconut milk
3 T butter OR non hydrogenated vegetable shortening, melted
1. Briefly mix coconut, water, sugar, and yeast in a small bowl and set aside until it become swollen and bubbly, about fifteen minutes. While this mixture is sitting, mix flour and salt together in a large bowl. Add the yeast mixture and stir with a wooden spoon until a dough forms.
2. Turn dough out onto a well-floured surface and knead until dough becomes elastic and soft (5-6 minutes). You will need to dust with additional flour frequently. Form a ball out of dough and dust all over with flour before transferring to a large, clean bowl. Cover bowl with a damp kitchen towel and set bowl in a warm place to rise about an hour and a half, or until dough is doubled.
3. Pull dough into eight pieces and form each piece into a ball. Place rolls on a cooking sheet on parchment about 3-4 inches apart. Set in a warm spot (uncovered) and leave to rise about 45 minutes, or until doubled in size.
4. During final rise, preheat oven to 350 F. Bake rolls until they are golden brown, 35-45 minutes. Serve fresh and warm with honey and butter, or just by themselves.
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