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dairy free vegan low calorie low fat low carbs low sugars

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Name: Vegan Hawaiian Rolls
Total time: 150 min
Yield: 16 servings
Ingredients: 250 g of All-Purpose Flour; 10 g of Instant Dry Yeast; 130 mL of Almond Milk; 150 g of Wholemeal Flour; 20 g of Starch (Potato or Corn); 5 g of Salt; 130 mL of Canned Pineapple Juice; 50 mL of Canola Oil; 2 tsp of Vanilla Extract; 100 g of Coconut Yogurt

Step 1 In a bowl, whisk 15g (0.5 oz) of plain flour with the dry yeast and 30ml (1 fl. oz) of lukewarm milk. All-Purpose Flour 250 g Instant Dry Yeast 10 g Almond Milk 130 mL Wholemeal Flour 150 g Starch (Potato or Corn) 20 g Salt 5 g Canned Pineapple Juice 130 mL Canola Oil 50 mL Vanilla Extract 2 tsp Coconut Yogurt 100 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 1 Then, leave the mixture to bubble for 5 minutes. All-Purpose Flour 250 g Instant Dry Yeast 10 g Almond Milk 130 mL Wholemeal Flour 150 g Starch (Potato or Corn) 20 g Salt 5 g Canned Pineapple Juice 130 mL Canola Oil 50 mL Vanilla Extract 2 tsp Coconut Yogurt 100 g Adjust servings and measurement unit in the full recipe page .

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Step 2 Part 1 Meanwhile, combine the remaining plain flour with wholemeal flour, potato starch, and salt in another bowl. All-Purpose Flour 250 g Instant Dry Yeast 10 g Almond Milk 130 mL Wholemeal Flour 150 g Starch (Potato or Corn) 20 g Salt 5 g Canned Pineapple Juice 130 mL Canola Oil 50 mL Vanilla Extract 2 tsp Coconut Yogurt 100 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 2 Part 2 Next, add pineapple juice, oil, yogurt, vanilla, lukewarm milk, and the yeast mixture. All-Purpose Flour 250 g Instant Dry Yeast 10 g Almond Milk 130 mL Wholemeal Flour 150 g Starch (Potato or Corn) 20 g Salt 5 g Canned Pineapple Juice 130 mL Canola Oil 50 mL Vanilla Extract 2 tsp Coconut Yogurt 100 g Adjust servings and measurement unit in the full recipe page .

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Step 3 Knead the mixture with a stand mixer fitted with a dough hook for 8 minutes or until you have a smooth and elastic dough. All-Purpose Flour 250 g Instant Dry Yeast 10 g Almond Milk 130 mL Wholemeal Flour 150 g Starch (Potato or Corn) 20 g Salt 5 g Canned Pineapple Juice 130 mL Canola Oil 50 mL Vanilla Extract 2 tsp Coconut Yogurt 100 g Adjust servings and measurement unit in the full recipe page .

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Step 4 Part 1 Now, transfer the dough into a greased bowl and wrap it with cling film. All-Purpose Flour 250 g Instant Dry Yeast 10 g Almond Milk 130 mL Wholemeal Flour 150 g Starch (Potato or Corn) 20 g Salt 5 g Canned Pineapple Juice 130 mL Canola Oil 50 mL Vanilla Extract 2 tsp Coconut Yogurt 100 g Adjust servings and measurement unit in the full recipe page .

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Step 4 Part 2 Then, leave it to prove in a warm place for at least 1 hour or until it has doubled in volume. All-Purpose Flour 250 g Instant Dry Yeast 10 g Almond Milk 130 mL Wholemeal Flour 150 g Starch (Potato or Corn) 20 g Salt 5 g Canned Pineapple Juice 130 mL Canola Oil 50 mL Vanilla Extract 2 tsp Coconut Yogurt 100 g Adjust servings and measurement unit in the full recipe page .

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Step 5 Divide the proved dough into 16 pieces. For each piece, pull and tuck the sides of the dough underneath to form a tight, smooth ball. All-Purpose Flour 250 g Instant Dry Yeast 10 g Almond Milk 130 mL Wholemeal Flour 150 g Starch (Potato or Corn) 20 g Salt 5 g Canned Pineapple Juice 130 mL Canola Oil 50 mL Vanilla Extract 2 tsp Coconut Yogurt 100 g Adjust servings and measurement unit in the full recipe page .

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Step 6 Part 1 Transfer the shaped buns into a deep baking dish and wrap it with cling film. All-Purpose Flour 250 g Instant Dry Yeast 10 g Almond Milk 130 mL Wholemeal Flour 150 g Starch (Potato or Corn) 20 g Salt 5 g Canned Pineapple Juice 130 mL Canola Oil 50 mL Vanilla Extract 2 tsp Coconut Yogurt 100 g Adjust servings and measurement unit in the full recipe page .

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Step 6 Part 2 Now, leave the rolls to prove in a warm place for 30-40 minutes or until they have doubled in volume. All-Purpose Flour 250 g Instant Dry Yeast 10 g Almond Milk 130 mL Wholemeal Flour 150 g Starch (Potato or Corn) 20 g Salt 5 g Canned Pineapple Juice 130 mL Canola Oil 50 mL Vanilla Extract 2 tsp Coconut Yogurt 100 g Adjust servings and measurement unit in the full recipe page .

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Step 7 Finally, bake the buns for 25 minutes at 180°C (355°F). All-Purpose Flour 250 g Instant Dry Yeast 10 g Almond Milk 130 mL Wholemeal Flour 150 g Starch (Potato or Corn) 20 g Salt 5 g Canned Pineapple Juice 130 mL Canola Oil 50 mL Vanilla Extract 2 tsp Coconut Yogurt 100 g Adjust servings and measurement unit in the full recipe page .

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All-Purpose Flour	250g
Instant Dry Yeast	10g
Almond Milk	130mL
Wholemeal Flour	150g
Starch (Potato or Corn)	20g
Salt	5g
Canned Pineapple Juice	130mL
Canola Oil	50mL
Vanilla Extract	2tsp
Coconut Yogurt	100g

RECIPE STORY

Vegan Hawaiian Rolls

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Ingredients List

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