I also thought of making my pan de sal dough but then that'll defeat my bread challenge ( to make different kinds of yeast based bread at least once a month). I finally found this rolls recipe from Red Star Original, BROWN AND SERVE PAN ROLLS with some tweakings.
These rolls turned out good but not exactly the kind of dough i remembered used for the Pan de Coco. So..i'm still on a quest to find that perfect dough, soft, pillowy pan de coco dough but this recipe would suffice for now.
Y: 24 rolls
2 C brown sugar
2 C sweetened coconut flakes
Mix both ingredients and set aside.
1 1/3 C Water
1/4 C Oil
5 C Bread Flour
1 t Salt
2 T Sugar
4 1/2 t Active dry yeast ( 2 packs of 1/4 oz active dry yeast)
NOTE: MILK MAY BE USED IN LIEU OF WATER FOR A SOFTER CRUMB AND CRUST ROLLS.
In a large mixing bowl, combine 2 + 1/2 C flour, yeast, sugar, and salt; mix well.
Combine water and oil; heat to 120 degrees F.
Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make a soft dough.
Knead on floured surface until smooth and elastic, 5 to 8 minutes.
RISING, SHAPING AND BAKING
Place in greased bowl, turning to grease top. Cover; let rise until dough tests rise
Punch down dough and knead on a floured board for 5 minutes.
Divide dough and roll each half into a 12×2 inch log.
Cut each into 12 pieces to yield 24 rolls.
Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
Place a little of soften butter and a heaping tablespoon of the coconut sugar filling.
Gather sides of round, pinch together and twist.
Place pinched side down on parchment paper, repeat until done.
Cover; let rise in warm place for an hour or until indentation remains after touching.
Bake rolls in a 350 degrees F oven for 25 minutes or until brown.
Let set 30 minutes in pans. Turn out of pans; cool on a wire rack to room temperature.