Coconut Milk Buns
These vegan, easy buns are sesame-free and can be shaped to make soft hotdog buns, or sandwich loafs without changing the recipe. These freeze beautifully, if they last!
4 cups all-purpose flour
1 cup coconut heavy cream (if you can't find coconut cream, use all coconut milk)
1 cup coconut milk
1/4 cup creamed coconut (optional but it makes the buns sooo coconutty)
1/2 cup cane sugar
1 package traditional active dry yeast
1 tsp salt
Extra flour for rolling
In the bowl of your stand mixer, combine the flour and salt.
Heat coconut milk and cream, and creamed coconut in a saucepan until they are just about boiling then remove from heat.
Dissolve sugar in the milk mixture and let cool. When you are able to dip your finger in comfortably (ie it's body temp), sprinkle the yeast into the mixture and let it bloom. When your yeast is frothy, add the mixture to your flour.
Mix using a dough hook until you have a springy, sweet smelling, glossy dough. It will pass the "window-pane test."
Transfer to an oiled bowl, cover with oiled plastic wrap (loosely) and a clean tea towel and place somewhere warm to rise, around 2-4 hours or until doubled.
When the dough is doubled in size, turn out onto an oiled counter and divide into 16 even pieces.
Roll each piece into a ball and place in a loaf pan (for taller buns) or a sheet pan (for flatter ones and cover again, for the second rise.
After the buns are the size you would like (about doubled again), brush the tops with coconut milk and place in a preheated oven, 350F for about 25 minutes
When they are golden on top, remove from the oven and let cool (if you can resist!)