Coconut Buns

2 ¼ teaspoons dried yeast
1/3 cup granulated sugar
2 tablespoons warm water
1 large egg
½ tablespoon vanilla extract
¼ cup sour cream*
¼ cup coconut milk
2 cups + 2 tablespoons (300g) all purpose flour, divided use
¼ teaspoon table salt
¼ teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1/3 sweetened (33g) shredded coconut
½ cup (1 stick/113g) unsalted butter, softened and cut into chunks

For assembling the buns:
1 egg, beaten with a fork, for brushing the rolls
about ¼ cup sweetened shredded coconut, for sprinkling over the rolls

In the large bowl of an electric mixer fitted with the hook attachment mix the yeast, ½ teaspoon of the sugar and warm water. Let stand for about 5 minutes or until foamy. Add the egg, vanilla, remaining sugar, sour cream and coconut milk and stir to combine. Add 2 cups of the flour, salt, nutmeg, cinnamon and coconut and mix at medium-low speed until a dough forms. Gradually add the butter, mixing until the dough is smooth and elastic, about 5 minutes – if the dough is too sticky, add the remaining 2 tablespoons of flour, but be aware that this is a soft dough. Transfer to a lightly buttered large bowl, cover with plastic wrap and let rise at room temperature for 1 hour. Refrigerate for 4-5 hours or overnight.
Butter a 20x30cm (12x8in) baking pan. Set aside.
Remove the dough from the fridge and transfer to a lightly floured surface. Knead 3-4 four times, then divide into 9 equal portions. Roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 2.5cm (1in) apart onto prepared pan and cover with a clean kitchen towel. Let proof until doubled in size, about 2 hours. In the meantime, preheat the oven to 190°C/375°F.
Brush the rolls with the egg wash and sprinkle with the coconut. Bake for 20-25 minutes or until rolls are golden brown. Serve warm or at room temperature.

*homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240ml) heavy cream with 2-3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight – except on very warm nights – and it turns out thick and silky in the following morning; refrigerate for a creamier texture)

Makes 9