Coconut-Flavored Dinner Rolls (Single Fermentation)

Mix all the main ingredients except yeast, salt, and corn oil, knead until there is no dry flour, cover with plastic wrap, and refrigerate to soak overnight (or soak at room temperature for more than 30 minutes).

Take out the dough, first add the yeast, knead until the yeast is dissolved and there are no granules, then add the salt and knead until the salt is dissolved. Finally, add the corn oil and knead until the dough develops a relatively resilient and smooth thick film (no need to form a 'glove film'). After the dough has been refrigerated overnight and rested, it naturally develops gluten. The next day, take it out of the fridge, and you can pull out a slightly thick, very elastic large film just by hand.

The dough does not need to be fermented. Divide it directly into 12 equal parts, roll them into balls, cover with plastic wrap, and let them rest for 15 minutes.

Take a small piece of dough and roll it out from the middle upwards and downwards.

Fold from the left and right towards the center into three folds.

Roll it out longer, then curl the top and bottom ends toward the center respectively.

Flip it over and repeat with all the dough.

Place into the mold (or baking tray), cover with plastic wrap, and ferment until it doubles in size.

Dust the surface with a layer of coconut flour (or high-gluten flour), and use a blade to make a cross-shaped cut.

Place it in a preheated oven, middle rack, with both upper and lower heat, bake at 130°C for 30 minutes (adjust the time and temperature according to your own oven), cover with aluminum foil if the coloring is satisfactory.

Freshly baked.

Demolding.