Lemon Blueberry Sweet Rolls
163
8
For Dough:
2 and ¼ tsp active dry yeast, or 1 package active dry yeast
½ cup plus 2 tbls coconut milk, warmed but not hot
2 eggs or flax eggs or egg replacer
2 and ½ cups bread flour plus more for rolling (if the dough seems too sticky add 1 tbls of bread flour at a time but no more than 4 tbls)
3 tbls vegan butter, softened (you may use coconut oil)
¼ cup sugar
½ tsp salt
For Filling:
1 cup blueberries, preferably fresh but you may use frozen
1 and ½ tsp cornstarch
4 tbls sugar
4 tbls coconut oil melted
For Glaze:
Zest from 1 lemon
Juice from 1 lemon
1 and ½ cups powdered sugar
coconut milk only if necessary to thin out consistency
2 and ¼ tsp active dry yeast, or 1 package active dry yeast
½ cup plus 2 tbls coconut milk, warmed but not hot
2 eggs or flax eggs or egg replacer
2 and ½ cups bread flour plus more for rolling (if the dough seems too sticky add 1 tbls of bread flour at a time but no more than 4 tbls)
3 tbls vegan butter, softened (you may use coconut oil)
¼ cup sugar
½ tsp salt
For Filling:
1 cup blueberries, preferably fresh but you may use frozen
1 and ½ tsp cornstarch
4 tbls sugar
4 tbls coconut oil melted
For Glaze:
Zest from 1 lemon
Juice from 1 lemon
1 and ½ cups powdered sugar
coconut milk only if necessary to thin out consistency
For Dough:
Preheat oven to 200 degrees for 1 minute and turn off the oven.
Combine yeast, warm coconut milk, and 1 tbls of the sugar together and set aside to proof for 10 minutes.
In a small bowl combine...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
348
Sodium
306mg
12% DV
Fat
19g
29% DV
Protein
2g
4% DV
Carbs
40g
13% DV
Fiber
1g
6% DV
