This bread makes a great dinner roll or sandwich bun. There’s just a hint of sweet coconut without being too dessert-like. ~ Alan
- 4 1/2 tsp Coconut Memories loose tea
- 1 tsp Salt
- 1 cup Milk
- 4 cups Flour
- 2 Eggs
- 1/4 cup Oil
- 1/4 cup Sugar
- 1 pkg. Yeast
Place Coconut Memories loose tea in the milk and let it cold steep in the refrigerator overnight (8-12 hours), then use a strainer to remove the loose tea.
Beat eggs. Mix half of the flour with the package of yeast.
Combine the milk, sugar, oil and salt in a saucepan and warm to 130º F. Add milk mixture to flour, then add eggs and mix. Gradually stir in more flour until dough forms.
On a board, add flour and knead until smooth and elastic. Shape in a ball and let rise in a greased bowl until double in size.
Punch down and divide into 12 pieces. Let the dough rest about 10 minutes, then shape and place on a greased pan. Cover and let rise until double (about 30 minutes).
Bake at 375º F for 12-15 minutes, or until brown. Place on rack to cool.