I see your reply to one of the comments that it is freezable! Thank you

So you use powdered sugar in the coconut glaze? It says granulated specifically in the dough but just sugar in the glaze.

Thank you for writing and for trying this recipe. Yes, I must admit – that happens to me more than I care to say. There are a couple of things you can do: a) brush some milk on the top before you start the 2nd rise. 2nd is to recognize that this is a sign that it needs some sort of combination of the following: A touch more oil or water if you’re baking a version of bread with no oil in it; baked a touch less; and/or turn the oven down by a little bit. If you feel the dough is dry during the kneading process and you have mixed it well already, trust me, it’s definitely going to be dry once it’s cooled. With practice, you will be able to trust your instinct. You want your dough to feel stretching, consistently smooth and a bit spongey after kneeding. I hope this helps!

My dough seemed a but dry during the kneading process. I’m wondering if I should have added more water? The buns tasted really good but the were a bit hard on the top. Could it have been from the dry dough?

All in all, my family loved it. I just need to practice more on getting the dough at the right consistency. Thanks for sharing this!!!

Thanks for asking, Ang. I’ve done it both ways. I always prefer to activate the yeast first with 1/2 – 3/4 cups of warm water (which means reduce the amount that you add later), with the sugar and the yeast. That way, I know that the yeast is good immediately. If it doesn’t foam, it isn’t going to rise. But I believe that originally it was intended to add all the ingredients in together.

In a pinch, I’ve been known to use powdered coffee creamer – but remember to cut down on the sugar called for in the recipe.