Coconut Milk Dinner Buns



For the starter:

For the dough:


Dissolve 1 teaspoon of sugar in 1/2 cup of warm water. Sprinkle in the yeast. Mix in the flour and stir until combined.

Let it stand for 2 hours covered in a warm place.

Heat the milk (both of them) to lukewarm, stirring. Add in the butter, 3 tablespoons sugar and 2 teaspoons salt.

Add the heated milk mixture and 3 cups flour (previously sifted both together) to the yeast mixture. 

Beat until the mixture is smooth and elastic.

Gradually stir in the remaining 3 cups of flour, adding a bit more flour of necessary.

The dough should be soft and easily leave the sides of the bowl.

Turn the dough out onto a floured surface and round it up into a ball.

Knead the dough until it is smooth, elastic and not sticky.  Again, add a bit more flour if necessary.

Place the dough in a lightly greased bowl.  Turn the dough so that the top is greased as well.

Cover with greased wax paper and a tea towel.
Let the dough rise in a warm place until it has doubled (2 hours).

Preheat oven to 180

Punch down to let the air out of the dough. Turn it out onto a lightly floured board.

Use a wetted knife to cut the dough in half, and then each half into thirds, and thirds again. This gives 18 buns.

Shape the buns into balls and place on a lined baking tray. 

Brush the buns with the eggwash and then sprinkle with some sesame seeds.

Bake for 18 - 20 minutes.

After removing the buns, use a pastry brush to lightly coat them with butter.