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Pani Popo (Samoa)

5 3/4 to 6 1/4 cups all-purpose flour
1 package yeast
2 1/4 cups milk
2 tablespoons milk
1 tablespoon granulated sugar
1 tablespoon shortening, margarine, or butter
1 teaspoon salt

Mix 2 1/2 cups of the flour and yeast.

In a saucepan heat and stir milk, sugar, shortening, margarine, or butter; and salt until 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 moderately stiff dough that is smooth and easy to pull, about 6 to 8 minutes. Put some shortening on your hands. This will add moisture to dough and make it easier to handle. Shape dough into a ball and put in a greased bowl. Turn it on both sides to grease the whole ball of dough. Put a pan with some very hot water in it on the bottom of the oven. Cover dough and let rise in the oven on the top rack. (The steam from the hot water will help it to rise.) This should take about 45 minutes.

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

Milk Mixture
2 cans coconut milk
1 cup granulated sugar

Pour half of the milk mixture into each of two (13 x 9-inch) pans. Put in 9 bread rolls on top (or you can make the rolls smaller to make more rolls). Bake at 375 degrees F for 20 minutes or until bread tests done.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
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