Pour a can of coconut milk into a microwave-safe container and heat the milk until it's about 100-110 degrees Fahrenheit. It took me about 45 seconds. Set aside.

Add bread flour, instant yeast, kosher salt, organic cane sugar to a stand mixer mixing bowl and stir to combine.

Pour in the coconut milk and 2 tablespoon of plant-based melted butter and stir until just combined and the flour is moistened.

Using the dough hook on a stand mixer, knead the dough for about 5-7 minutes, until the dough is elastic. It may be slightly sticky.

Once the dough is kneaded and smooth, place in an oiled bowl, cover, and allow to rise for 1 hour or until it's about double in size.

Place the dough on a floured board and cut it into 15-16 equal-sized pieces. Roll the pieces into dinner rolls.

Place into a greased 9x13 baking dish. Cover and allow to rise for an additional 30 minutes.

Meanwhile, position a rack in the middle of the oven and preheat the oven to 375F.

Brush the top of the dinner rolls with melted plant-based butter and bake in the oven on the middle rack for 25-30 minutes, until the tops are golden brown.

Once they are done baking, remove them from the oven and brush with more plant-based butter. Serve and enjoy.