Directions

1. Mix flour, sugar, salt, and yeast in a medium bowl.
   
2. Place the coconut milk, 1 egg, and pandan extract in the bowl of a stand mixer with the dough hook attachment. Slowly add the dry ingredients on top.
   
3. Mix on speed 1 for a couple of minutes then on speed 2 for about 10 minutes. Add a little more flour, if needed, until you get a sticky dough that holds together. Rest the mixer for 10 minutes.
   
4. Add the butter to the bowl and mix on speed 2 for 10 more minutes. Take the dough out, grease the bowl then place the dough back in, cover and let rise until almost triple in size, about 2-3 hours.
   
5. Remove dough from the bowl and divide into 12 equal pieces. Roll into a tight ball and place in a greased 9" × 13" pan. Cover with plastic wrap and let rise until almost triple in size, about 2 hours.
   
6. Preheat oven to 325F. In a small bowl beat last egg and brush on top of the buns. Bake for 20-25 minutes. Allow to rest for 5 minutes and transfer to cooling rack.