1 package active dry yeast
1/2 cup warm water (105 to 115)
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup shortening, margine, or butter softened (they will taste slightly
different.)
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening,
salt, egg, and 2 cups of the flour. Beat until smooth. Mix in enough
remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface, knead until smooth and elastic,
about 5 minutes. Place in greased bowl, turn greased side up. Cover, let
rise in warm place until double, about 1 1/2 hours. Dough is ready if an
indent remains when touched. Punch down dough. Shape, let rise and bake as
directed.
 

Coconut Pudding part

1 can coconut milk
3 1/2 cups water
3/4 cup sugar
5 T cornstarch

Traditional Way:

Cook over medium heat until thickened. Cool and pour into two 9 x 13 pans.
Reserve some coconut pudding to brush over hot rolls. Take 8 size balls of
dough and place them on top of the pudding. Let raise 30 minutes. Bake at
375 for 20 minutes or until rolls are brown.

My Way:

Cook over medium heat until thickened. Cool and pour part into 9 x 13 pan.
Roll out dough into rectangle and spread pudding onto rectangle. Roll up
like cinnamon rolls, cut, and place on top of pudding in 9 x 13 pan. Put
more coconute pudding on top of rolls. Let rise 30 minutes. Bake 375 for 20
minutes or until rolls are brown. I don't know how many batches of pudding I
made compared to the dough part. I tended to have quite a bit of sauce. It
tastes really good.
Hope this helps.
Love, Lois

The amount of time it takes to rise depends on the heat of the house,
humidity, and everything. Just judge the best you can for your place.
Usually double more or less, or just looking good.