With just a slight variation, you can turn dinner rolls into Pani Popo, or Samoan Sweet Rolls!
This recipe comes courtesy of Doris Fejerang, a member of Facebook group 671 Guam Recipes, who posted it to the group in July 2019.
Many thanks to 671 Guam Recipes founder Cel Montague for our partnership in sharing these recipes!
- 1 cup whole milk, warm
- 1 packet yeast
- 2 tablespoon granulated sugar
- 1 egg
- 1/4 cup unsalted butter, softened
- 1 teaspoon salt
- 3 cups all-purpose flour
In a stand mixer, add yeast, sugar and milk. Let it mix and sit for 10 minutes.
Add an egg, butter, salt and 1 cup of flour. Mix and then add the remaining cups of flour using hook mix for 2-3 minutes. The dough will be a little sticky, but don’t worry, just slightly oil another bowl and roll the dough in it and cover with plastic wrap or a towel.
Let it rise for 1-2 hours, depending on the temperature in your house, until it doubles in size.
Once it doubles, punch down to let the air bubbles out and then form into balls. This makes about 16 pieces.
Put the balls into a lightly sprayed 9×13 pan and cover with plastic or towel and let it rise for another hour.
Turn the oven to a temperature of 350 degrees Fahrenheit and bake for 15-20 minutes until brown and then brush with melted butter.
After forming the balls for rolls, mix 1 can of coconut milk or cream with 1/3 to 1/2 cup of sugar to your liking of sweetness and 1/4 cup of cornstarch.
Pour half of the mixture into the pan and let it double in size. Bake at 350 degrees for 15-20 minutes until lightly brown.
While the rolls are baking put the remaining coconut mix into a saucepan and let it thicken.
Once the rolls are done and slightly cooled, which is about 5 minutes, apply the coconut mix on top of the rolls.