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.