Steps
- Warm 1 cup of coconut milk, 2 tablespoons of sugar, ¼ cup of unsalted butter, and 1 teaspoon of salt in a microwave for about 30 seconds, until the butter melts. Let become lukewarm.
- Stir in 2¼ teaspoons of rapid-rise yeast and 1 large egg. Mix in 3½ cups of all-purpose flour to form a soft dough. Knead on a lightly floured surface for 3-4 minutes.
- Place in a greased bowl, cover, and let rise for 1-2 hours, until doubled. Punch down, divide into 10 balls, and roll into 6in / 15cm rounds about ¼in / 5mm thick.
- Brush with some of 3 tablespoons of melted unsalted butter, fold in half, and brush the tops with the rest. Set on a greased parchment-lined baking sheet and let rise for 10-15 minutes.
- Meanwhile, preheat the oven to 350°F / 175°C. Bake for 15-20 minutes, until the tops are golden brown. Cool on a rack.