Tomato and coconut bread rolls

Overview

The bread rolls made with tomato sauce and coconut have a unique taste, with a sweet and sour taste and a rich coconut aroma. . . . . .

Add the liquid to the bread machine first, then the flour, and finally the yeast powder.
After kneading into a ball and adding butter, you can knead the glove film like this with two loaves using the standard procedure.
After fermentation, put it in the refrigerator for about 10 hours.
Take out the fermented dough and deflate it.
Roll out to a thickness of 2 cm.
Add tomato paste.
Smear evenly.
Roll up.
Cut into chunks with a knife.
Place on a baking sheet lined with foil.
After secondary fermentation for about 30 minutes until doubled in size, brush with egg wash.
Sprinkle with grated coconut.
Turn the oven on to 180 degrees for 25 minutes.
When golden brown, take it out to cool.
Soft bread texture. . .