I made the dough using my food processor. We could use a stand mixer or knead the dough by hand as well.

Combine the flour, vital wheat gluten, instant yeast, sugar and salt in the bowl of the mixer.

Melt the butter and add it to the flour mixture. Now slowly add the warm milk to the flour mixture and knead to make a very soft dough.

Make a ball out of the dough and place it in a oiled bowl. Cover the dough with plastic wrap and then a kitchen towel and place it in a warm place to rise. It took me about an hour and half for the dough to rise and double in volume.

Once the dough has risen for the first time, gently punch it down and divide it into 6 equal pieces.

Roll each piece into a ball and place it in a greased baking dish. I used a rectangle pan to bake the buns.

Cover the dough again and let it rise for the second time. It took me less than an hour for the rolls to double in size.

When the dough is rising for the second time, prepare the coconut milk if you are making from scratch.

Preheat the oven to 350 F.

Once the dough rises, add the coconut milk on top of the buns. One cup of coconut milk is enough. Do not add more as it will start to splatter in the oven when baking.

Bake the rolls for about 25 to 30 minutes or until the buns are golden brown on top and sound hollow when tapped.

The base of the buns will be moist as it is also steaming in the coconut milk. By the end of the baking time, you will also notice that the coconut milk has almost been absorbed.

Remove the pan from the oven and let the buns cool in the pan for few minuets. Serve the buns warm with butter and/or jam.