How to make Pani Popo Samoan Rolls with Coconut Sauce

Mix and knead the dough ingredients together by hand or in a stand mixer for 5-7 minutes at second speed until the dough barely cleans the sides of the bowl.

Place the dough in a lightly greased bowl, cover, and allow to rise at room temperature until nearly doubled in bulk, about 1 hour.

Grease a 9x13 inch pan while the dough is rising.

Once risen, gently deflate the dough and transfer to a lightly greased work surface.

Divide the dough into 12 pieces and shape each into a rough ball by pulling the dough into a small knot at the bottom and rolling it under your palm.

Place the rolls in the pan, spacing them evenly, cover lightly with plastic wrap, and set aside to rise for 45-60 minutes.

Preheat the oven to 350 degrees Fahrenheit about halfway through the rise.

During the last 20 minutes of rising, prepare the coconut sauce by combining all sauce ingredients in a small saucepan over medium-high heat, cooking and stirring until thickened slightly, about 5-7 minutes.

Pour 3/4 of the warm thick sauce over the risen buns and bake in the preheated oven for 18-25 minutes until golden brown and the internal temperature registers 190 degrees Fahrenheit.

While still warm, pour remaining sauce over the rolls, spreading it over each bun.

Equipment Needed

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