Pani Popo (Samoa)
- 5 3/4 to 6 1/4 cups all-purpose flour, divided
- 1 package yeast
- 2 1/4 cups milk
- 2 tablespoons milk
- 1 tablespoon granulated sugar
- 1 tablespoon shortening, margarine, or butter
- 1 teaspoon salt
- 2 cans coconut milk
- 1 cup granulated sugar
- Dough: Mix 2 1/2 cups of the flour and yeast.
- In a saucepan heat and stir milk, sugar, shortening, margarine or butter and salt until warm and shortening almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Using a spoon, stir in as much remaining flour as you can to make a moderately stiff dough that is smooth and easy to pull, about 6 to 8 minutes.
- Put some shortening on your hands. This will add moisture to dough and make it easier to handle. Shape dough into a ball and put in a greased bowl. Turn it on both sides to grease the whole ball of dough. Put a pan with some very hot water in it on the bottom of the oven. Cover dough and let rise in the oven on the top rack. (The steam from the hot water will help it to rise.) This should take about 45 minutes.
- Punch dough down. Roll 18 balls and cover for 10 minutes while you make the following
- Milk Mixture: Pour half of the milk mixture into each of two (13 x 9 inch) pans. Put 9 bread rolls on top (or you can make the rolls smaller to make more rolls). Bake at 375 degrees F for 20 minutes or until bread tests done.