Mix together the flour, rapid rise yeast sugar and salt, keeping the salt on the other side of the flour from the yeast.

Stir together the melted butter, beaten egg and coconut milk.

Add to flour and mix until a dough ball forms in the KA mixer (fitted with dough hook).

Scrape down the sides and continue to mix until smooth, elastic and lightly tacky.

Turn out into a lightly oiled bowl and proof at 100F in a draft-free place or lightly covered with plastic for one hour or until doubled.

Preheat oven to 350F.

While the oven heats, divide the dough into eight parts.

Stretch each into a smooth ball with ends tucked under.

Then pat down on a silpat sheet with a little flour.

Roll into a circle with a very lightly floured pin and using a silpat brush, brush the dough with melted butter.

Fold in half and place on a parchment lined baking sheet.

Continue with the others.

Spritz lightly with nonstick oil and cover loosely with plastic.

Proof another twenty minutes until they become a little puffy.

Using a silicone brush, brush the tops lightly with the bit of coconut milk.

Then remove plastic and bake for 25-30 minutes or until lightly browned.