Pani popo rolls are soft Samoan-style buns baked in a rich coconut sauce until glossy and tender. They belong on the site because they strengthen one of the most recognizably Pacific bakery categories and give the archive a second, more roll-focused variation on the classic bun format.
If you enjoy this style of Pacific cooking, you may also want to try panipopo, faapapa.
Ingredients
- 3 cups flour
- 1/4 cup sugar
- 2 teaspoons instant yeast
- 1 cup warm milk
- 3 tablespoons butter, melted
- 1 cup coconut milk
Instructions
- Mix the flour, sugar, and yeast in a bowl.
- Stir in the warm milk and melted butter to make a soft dough.
- Let the dough rise until doubled.
- Shape into rolls and place in a baking dish.
- Pour the coconut milk around and over the rolls.
- Bake until golden and cooked through.
Helpful Tips
- Keep the dough soft for tender rolls.
- Do not overbake or the coconut sauce may dry out.
- Serve warm for the best texture.
FAQ
Are pani popo rolls the same as pani popo?
They are the same style of Samoan coconut bun, just shaped and presented more as individual rolls.
Can they be served for breakfast?
Yes, they work well for breakfast, tea time, or dessert.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 272 kcal |
| Fat | 9.2 g |
| Saturated Fat | 5.9 g |
| Carbohydrates | 64.7 g |
| Protein | 11.5 g |
| Sodium | 79.5 mg |
| Cholesterol | 18.4 mg |
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