Last baked this yummy bread in mid May 2021 (you can view it here ) , baking this again today in BIGGER batch 😅 coz the last time we baked, it was gone in less than a day. ☺️ This time we also added some vegan shredded cheese and sugar as the toppings.

Adapted recipe from @zoebakesforhappykids roti Sisir/排包

I used two baking tins for this bake,
8.5”x12” and 5”x 8”

Ingredients:
310g room temperature water
50g coconut condensed milk @naturescharm
450g bread flour
35g caster sugar
4g tsp salt
75g vegan butter @plantbasednuttelexsg
7g instant yeast

For the wash:
Unsweetened Almond milk

For topping:
Grated vegan cheese @violife_foods
Sugar

Steps:
1. Add all dry ingredients in the mixing bowl
2. Pour in water and coconut milk into mixing bowl and turn on mixer at low speed and mix for 3 minutes until all combined and a soft dough is formed
3. Slowly add in butter and continue kneading at low-medium speed. Knead for 15 minutes or until windowpane stage. This dough is a little tacky but very elastic.
4. Let dough rise in mixing bowl for 45 minutes or till doubled.
5. Grease with vegetable oil or lined the loaftins with baking paper
6. Turn out the dough to a non-stick mat. Dust some flour and divide it to 22 pieces (total dough is about 910g so each will be about 41g)
7. Pre shape into small dough balls and let it rest for 10 minutes
8. Use rolling pin to flatten the dough ball into an oval shape. Lengthwise would be the same as the short end of the tin. So for mine would be 8.5” and 5” long since my tins are 8.5”x12” and 5”x 8” .
9. Roll the dough up like Swiss roll from the lengthwise and pinch the seam.
10. Arrange the shaped doughs seam side down onto the tins, side by side to each other leaving a little space for second proofing. (For my tins , the bigger one has 14 rolls while the smaller one have 8 rolls )
11. Let rise in the tin till doubled in size (about 45 mins at 30deg cel)
12. Brush a thin layer of unsweetened almond milk in preheated oven of 180deg for 20 minutes. For cheese bread, after brushing the almond milk, sprinkle the top with grated cheese and sugar before baking.
13. Remove bread from tin and let cool on cooling rack.