Bread Dough
• Combine dry ingredients in the mixer bowl. Mix together.
• In a small saucepan, melt the butter. Add water and heat until it is slightly warm, about 40˚C to 45˚C. Pour the melted butter mixture over the dry ingredients and add in the egg yolk.
• Mix at low speed for 1 – 2 minutes until well incorporated.
• Increase to medium high speed and knead for 8 –10 minutes.
• Place the dough in a lightly greased bowl and cover with plastic wrap. Allow the dough to proof for about 40 – 60 minutes until it doubles in size.
• Turn the dough out onto a clean surface and gently press to deflate. Divide into 35g portions and form into balls.

• Place dough balls into a greased tart mold. Allow to rest for about 45 – 60 minutes until it doubles in size.
• Bake at 175˚C for 15 – 18 minutes or until golden brown. Allow to cool before removing from the mold.

Kaya Cream Cheese Filling
• In a medium bowl, mix cream cheese and butter together until creamy. Mix in vanilla essence then gradually stir in icing sugar.
• Add kaya and mix well.
• Using a piping bag, pipe the kaya cream cheese filling into the center of each bread roll.

Topping
• Pipe kaya on top of the bread rolls and sprinkle dessicated coconut before serving.

Makes 25 bread rolls