Coconut milk rolls

This is a red mini-bread made earlier this year; apart from milk, coconuts and coconuts have been added, so it's softer and more fragrance than any other type of bread, and the whole house smells like it's losing smell in the baking process; and the radish effect of the finished bread is amazing. Maybe he'll ask? Why didn't you think of uploading the recipe? Well, for reasons that may not have been believed, the whole process was quite smooth; it was exciting to wait for a new oven to be baked, with the result that it was not familiar with its temper; it worked very well by burning it at 180 degrees for 15 minutes; it had a little bit of a white effect, but it wanted to keep the temperature low, and the length of the time should have had the desired effect; it had been baking 20 minutes at 170 degrees, and when it had finished 15 minutes, it had seen the face of it white; and it had the result that the bakery was darker and lost its desired effect. So I've been snuggling and wandering: this recipe or not? Now think about it, it's a little small, but it's all over. I really hope it's better next time