Coconut rolls

When it comes to rolls, this Honduran staple is a winner.  I initially served these rolls with a dinner of beef tenderloin and roasted garlic mashed potatoes with steamed green beans, and didn’t realize the injustice that I was causing- not allowing my family to really taste the bread which is rich and so very wonderful.  I had this epiphany the next morning when breakfast foods were scarce, there was one roll left over, and I had a steaming cup of coffee looking for an accompaniment.  I’m very honestly considering running out to pick up more coconut milk so that I can make another batch of these tonight to have on Christmas morning.
The original recipe called for a yield of 8 rolls.  I found that this made for far too large a roll and so my version makes 12 smaller ones.
Ingredients
1/2 cup unsweetened, finely grated coconut
2 tablespoons sugar
1 package (2 ¼ teaspoons if you buy the big jar) active dry yeast
1/2 cup warm water
3 1/2 cups flour, plus more for kneading
3/4 teaspoon salt
1 cup coconut milk
3 tablespoons butter, melted
 Directions

•  Put the coconut, sugar, yeast and water into a small glass bowl and stir together, then set aside for about 15 minutes (so that the yeast can feast)

• Mix the flour and salt together in a large bowl. Add the yeast mixture, coconut milk and butter and, using your hands or a wooden spoon, stir until well combined
• Turn the dough out onto a well-floured surface and knead,  until soft and elastic, for 5 to 6 minutes
• Prep a clean, dry bowl by lightly spraying it with olive oil or butter
• Form the dough into a ball, dust generously all over with flour and transfer to the prepared bowl. Cover bowl with a kitchen towel and set aside in a warm spot to let rise until it’s doubled in size (takes about an hour and a half)
• Divide the dough into 12 pieces and roll each into a ball. Arrange the balls of dough on a large greased baking sheet or an ungreased baking stone, spacing them 3 to 4 inches apart (these suckers swell as they bake)
• Set these aside in a warm spot, uncovered, to let rise until doubled in size again (about 45 minutes)
• Preheat the oven to 350°F
• Bake the rolls until they are a deep golden brown and cooked through, 20 to 25 minutes