In a large mixing bowl, combine the flour, sugar, active dry yeast, and salt. Whisk well until evenly mixed.
Make a well in the center and add in the melted butter, coconut milk, eggs, and vanilla extract.
Stir everything together with a spatula until a soft dough forms. It should be slightly sticky but manageable.
Cover the bowl with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 30 minutes, or until doubled in size.
Preheat the oven to 180°C (350°F).
Once the dough has risen, turn it out onto a lightly floured surface and knead gently for 1-2 minutes until smooth.
Shape the dough into a rectangle and roll it up tightly into a log.
Slice the log into 12 even pieces and place them in a greased baking dish.
Bake in the preheated oven for 25 minutes, or until golden brown and cooked through. The rolls should sound hollow when tapped.
In a small bowl, mix the toasted sesame seeds with a pinch of sugar. Sprinkle over the rolls immediately after they come out of the oven.
Allow to cool slightly before serving, optionally garnishing with shredded coconut and a drizzle of condensed milk.
