Ingredients:

1 package yeast	5 ¾ to 6 ¼ cups all-purpose flour
2 ¼ coconut cream	1 teaspoon salt
1 tablespoon sugar	1 tablespoon shortening, margarine, or butter
2 tablespoons milk

Mix 2 ½ cups of flour and yeast. In a saucepan heat and stir milk, sugar, shortening( margarine, or butter), and salt til warm and shortening almost melts.

Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Using a spoon, stir in as much remaining flour as you can to make a moderatly stiff dough that is smooth and easy to pull - 6-8 minutes.

Put some Crisco shortening on your hands. This will add moisture to your rolls and make it easier to handle. Shape in a ball and put in a greased bowl. Turn it on both sides to grease the whole ball of dough. 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.

Punch dough down.
Roll 18 balls and cover for 10 minutes while you make the following coconut cream mixture.

Mix 2 cans of coconut cream with 1 cup of sugar. (Add more sugar if you like it sweeter.) In 2 13x9x2 pans, pour in half of the coconut cream mixture in each pan, put in 9 bread rolls on top (or you can make the rolls smaller to make more rolls). Bake at 375° in the oven for 20 minutes or until bread tests done.