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Cheesy Tuna Bread Rolls with Coconut Crust

Cheesy Tuna Bread Rolls with Coconut Crust

Name: Cheesy Tuna Bread Rolls with Coconut Crust
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: Bread Dough; 250g bread flour; 3g salt; 40g sugar; 12g milk powder; 4g yeast; 55g milk; 55g warm water; 1 egg; 30g butter; Filling; 160g canned tuna; 100g corn kernels; 20g onion; 50g carrot; 25g mushroom; 50g mayonnaise; 100g mozzarella cheese; 4 processed cheese slices; Coating; 100g desiccated coconut; a little water (for spraying)

Other★★ Intermediate7min

Prep 5m ·
Cook 2m ·
8 Servings

IngredientsWhat you'll need for Cheesy Tuna Bread Rolls with Coconut Crust

	Ingredient	Amount	Notes
	Bread Dough
	bread flour	250g
	salt	3g
	sugar	40g
	milk powder	12g
	yeast	4g
	milk	55g
	warm water	55g
	egg	1
	butter	30g
	Filling
	canned tuna	160g
	corn kernels	100g
	onion	20g
	carrot	50g
	mushroom	25g
	mayonnaise	50g
	mozzarella cheese	100g
	processed cheese slices	4
	Coating
	desiccated coconut	100g
	water (for spraying)	a little

A delicious Cheesy Tuna Bread Rolls with Coconut Crust recipe.

Cooking StepsHow to cook Cheesy Tuna Bread Rolls with Coconut Crust step by step

Step 1 Detail

(In hot weather, chill the stand mixer bowl in the fridge for 10 minutes first to help control dough temperature.) Place all dough ingredients except butter into the stand mixer. Mix on low (speed 2) for 2 minutes, then medium (speed 5) for 4 minutes.
Step 2 Detail

Add the softened butter. Mix on low (speed 2) for 2 minutes, then medium (speed 5) for 4-5 minutes.
Step 3 Detail

The dough is ready when it passes the windowpane test — you should be able to stretch a thin, translucent membrane without it tearing.
Step 4 Detail

Shape the dough and place it in a proofing container. Let it rise in the oven at 30°C for 60 minutes.
Step 5 Detail

While the dough is rising, prepare the filling: drain the tuna well, squeeze excess water from the corn kernels, and finely dice the onion, carrot, and mushroom.
Step 6 Detail

Add the mayonnaise and mix everything together evenly.
Step 7 Detail

Stir in the mozzarella cheese, then divide the mixture into 8 equal portions, about 50g each. Set aside.
Step 8 Detail

Once the dough has doubled in size, remove it and punch it down to release the gas.
Step 9 Detail

Divide into 8 equal pieces, about 60g each. Cover and let them rest for 20 minutes.
Step 10 Detail

Flatten each dough piece with your hands or a rolling pin — thicker in the center, thinner around the edges.
Step 11 Detail

Cut each cheese slice into quarters. Place 2 quarters in the center of each dough round.
Step 12 Detail

Add a portion of the tuna filling on top of the cheese.
Step 13 Detail

Pinch the dough together to seal the filling inside.
Step 14 Detail

Lightly spray the surface with water.
Step 15 Detail

Roll the buns in desiccated coconut to coat evenly.
Step 16 Detail

The coconut coating gives the bread a deliciously crispy crust.
Step 17 Detail

Place a pan of warm water at the bottom of the oven. Let the buns proof a second time at 30°C for 40 minutes.
Step 18 Detail

Use scissors to cut a cross on top of each bun. Lightly spray with water.
Step 19 Detail

Cut deep enough so the cheese filling is just visible through the opening.
Step 20 Detail

Preheat the oven to 180°C top heat, 170°C bottom heat.
Step 21 Detail

Bake on the lower rack for 18 minutes. Keep an eye on the browning — if the tops are browning too quickly, cover loosely with aluminium foil for the last 5 minutes.
Step 22 Detail

The bread is done when the surface is a beautiful golden brown.
Step 23 Detail

Crispy on the outside, packed with rich filling inside — one of these is a meal in itself!