Dinner Rolls Made With Healthy Coconut Oil

1. Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.

2. Heat milk, water, and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C), 2 to 3 minutes.

3. Pour milk mixture over flour; beat together on high speed until combined, about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft, sticky dough forms.

4. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

5. Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.

6. Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.

7. Preheat oven to 375 degrees F (190 degrees C).

8. Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.

Cook's Notes:

This could be made into a loaf of bread or into rolls baked in an 8-inch round pan if you don't have muffin tins.

Butter can be substituted for the 1 tablespoon coconut oil if desired.