Pani Popo

Ingredients

 * 5¾ to 6¼ cups all-purpose flour
 * 1 package yeast
 * 2¼ cups + 2 tablespoons milk
 * 1 tablespoon sugar
 * 1 tablespoon shortening, margarine, or butter
 * 1 teaspoon salt
 * 2 cans of coconut milk
 * 1 cup of sugar

Directions

 * 1) Mix 2½ cups of flour and yeast.
 * 2) In a saucepan heat and stir milk;sugar; shortening, margarine, or butter; and salt until warm and shortening almost melts.
 * 3) Add to flour mixture.
 * 4) Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
 * 5) 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 - 6–8 minutes.
 * 6) Put some Crisco shortening on your hands.
 * 7) This will add moisture to your rolls and make it easier to handle.
 * 8) Shape in a ball and put in a greased bowl.
 * 9) Turn it on both sides to grease the whole ball of dough.
 * 10) Cover and let rise in the oven on the top rack and below it in a pan put some hot water (the steam from the hot water will help it to rise) about 45 minutes.
 * 11) Punch dough down.
 * 12) Roll 18 balls and cover for 10 minutes while you make the following milk mixture.
 * 13) Mix 2 cans of coconut milk with 1 cup of sugar (add more sugar if you like it sweeter).
 * 14) In 2 13x9x2 pans, pour in half of the milk mixture in each pan, put in 9 bread rolls on top.
 * 15) Bake at 375°F in the oven for 20 minutes or until bread tests done.