Pani Popo (Samoan Coconut Buns)

From Sue Tuilesu
Makes 24 large buns or 48 small ones. You decide.

For the dough:
1 C warm milk
2 1/2 t yeast
2 eggs, room temperature
1/3 C butter, melted
1/2 C sugar
1 t salt
4 1/2 C flour


Mix milk and yeast and set aside for 10 minutes.  Add eggs, butter and salt to milk mixture and stir. Add in the flour until a soft dough forms. Turn out onto a floured board and kneed for a few minutes. Place dough in a greased bowl. Cover and let rise for 1 hour. Punch down and form into small balls. Place into 2 greased 9 x 13 pans. Let rise 1/2 hour. Prepare sauce while dough is rising.

Sauce
1 3/4 c water
1 c sugar
5 T cornstarch
2 cans cream of coconut

Mix water, sugar and corn starch in a saucepan. Heat to boiling. Remove from heat and add cream of coconut. Pour sauce over rolls and bake at 375 for 20 to 25 minutes. Serve with a spoonful of the cream on top of the bun. Uh, yum!