Add the four, yeast and salt to the bowl of your Kitchen Aid mixer and combine.
Pour in the coconut milk and olive oil.
Using the dough hook lead the dough on low speed for 5 minutes or until a sticky smooth dough forms. It should be sticking to the bottom of the bowl but not to the sides.
Cover the bowl with a tea towel and allow to rise at room temperature for 45 minutes to 1 hour.
Dump out the dough onto your kitchen counter. Use your hand or a spatula to help it out if needed.
DO NOT KNEAD the dough again.
Using a serrated knife cut it into 12 fairly equal pieces.
Use your hands (lightly oiled if needed) and carefully fold each piece of dough onto itself creating a miniature round loaf. (See the how to video above)
Place all the rolls in a 10 -12 inch cast iron skillet without touching each other.
Cover with the tea towel again and allow to rise another 30 minutes. (If you live in a cold climate you might need to increase the second rise to one hour or more until the rolls have almost doubled in size).
Meanwhile preheat your oven to 400”F.
Bake your dinner rolls in the preheated oven for 15 minutes or until golden brown on top.
Do your best not to overcook them so the center stays fluffy and moist.
Remove the rolls from the oven and lightly brush with some olive oil.
Sprinkle with the sea salt flakes and allow to cool in the cast iron skillet. This step will ensure a nice crisp crust forms on the bottom of each roll.