Pani Popo

Pani Popo is a cherished Samoan pan-baked roll, known for a tender crumb and a glossy, gently sweet sauce that collects at the bottom of the pan. It appears at island family gatherings, community events, and church fundraisers, where the pull-apart format makes it ideal for sharing. The method here focuses on a soft, enriched dough and a smooth sauce, producing fluffy rolls with a silky base and lightly caramelized edges. Serve warm for the signature texture contrast that fans of this classic expect.

Ingredients

• 3 cups flour
• 1/4 cup sugar (for the dough)
• 2 1/4 teaspoons yeast
• 1 teaspoon salt
• 3 tablespoons melted butter, plus more for greasing
• 1 large egg
• 1 cup warm water
• 1 1/2 cups coconut milk
• 1/2 cup sugar (for the sauce)

Preparation

1. Activate the base: In a large bowl, whisk 1 cup warm water with 2 1/4 teaspoons yeast until dissolved. Let the mixture stand for 5 to 10 minutes, until lightly foamy, signaling that the yeast is active.
2. Build the dough: Add 1/4 cup sugar, 1 teaspoon salt, 3 tablespoons melted butter, and 1 beaten egg to the bowl, stirring to combine. Add 3 cups flour gradually, mixing until a soft dough forms.
3. Knead: Turn the dough onto a lightly floured surface and knead until smooth and springy, about 8 to 10 minutes. If the dough feels sticky, add a light sprinkle of flour, a teaspoon at a time, to avoid overloading with flour.
4. First rise: Grease a bowl with a thin film of butter, place the dough inside, and cover. Let it rise in a warm spot for 60 to 90 minutes, or until noticeably puffy and nearly doubled.
5. Shape: Lightly coat a baking dish with butter. Deflate the dough gently, divide into 12 equal pieces, and shape each into a taut ball. Arrange the balls in the prepared dish with slight gaps to allow expansion.
6. Make the sauce: In a bowl or large measuring cup, whisk together 1 1/2 cups coconut milk and 1/2 cup sugar until the sugar dissolves and the mixture looks silky.
7. Coat and second rise: Pour the coconut milk mixture evenly over and around the shaped dough balls. Let the rolls rise again, uncovered, for 30 to 45 minutes, until the dough looks pillowy and the liquid has slightly thickened around the edges.
8. Bake: Preheat the oven to 350°F (175°C). Bake the rolls until golden on top and bubbling at the edges, about 25 to 30 minutes. If the tops brown too quickly, tent loosely with foil for the remainder of the bake.
9. Finish and rest: Remove from the oven and let the rolls stand for 10 minutes so the sauce settles and clings to the base of each roll. For a glossy look, lightly brush the tops with a touch of melted butter just before serving.

How to enjoy

Serve warm straight from the baking dish so each portion includes a golden top and a scoop of the saucy base. The contrast between the fluffy crumb and the silky pool underneath is the signature experience. These rolls pair well with coffee or tea at breakfast, slide easily into a brunch spread, or act as a sweet finish after a savory meal. For gatherings, place the dish at the center of the table with small plates so guests can pull apart portions while the sauce is still warm. Leftovers can be covered and stored at room temperature for a day; reheat briefly until just warmed through so the texture returns to its original softness.

Recipe notes

• Texture control: If the dough feels overly tacky while kneading, dust sparingly with additional flour; too much flour can make the crumb firm rather than plush.
• Rise timing: Warmer kitchens shorten rise windows, cooler rooms lengthen them; use the visual cues described and the linked timing ranges as guides.
• Serving tip: For the classic saucy base, be sure the dish you use has at least a small lip so the coconut milk mixture can collect and reduce during the bake.