Dinner Rolls Made With Healthy Coconut Oil Food

DINNER ROLLS MADE WITH HEALTHY COCONUT OIL

Steps:

• Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.
• Heat milk, water, and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C), 2 to 3 minutes.
• Pour milk mixture over flour; beat together on high speed until combined, about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft, sticky dough forms.
• Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
• Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
• Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.

CASHEW-COCONUT DINNER ROLLS

Steps:

• Preheat the oven to 400 degrees F. Grease a 10-inch cake pan with cooking spray.
• Combine the water, cashew butter and sugar in a small saucepan or microwave-safe bowl and heat gently to about 110 degrees F. (Make sure it isn't hotter or it will kill your yeast.) Sprinkle the yeast over the mixture and let stand for 5 minutes to activate.
• In the bowl of a stand mixer fitted with the dough hook, combine the cashew butter mixture, 2 tablespoons of the coconut oil and the kosher salt and beat until smooth, about 1 minute. Add the flour in two parts; mix until the dough looks elastic and starts to pull away from the sides of the bowl, 2 to 4 minutes.
• Turn the dough out onto a floured work surface and knead gently until smooth and supple, about 1 minute. Divide into 12 portions (about 2 ounces each) and roll each into a ball to create rolls. Place the rolls with the sides just touching in the prepared cake pan. Let rest until doubled in size, about 15 minutes.
• Brush generously with the remaining coconut oil and sprinkle with sea salt. Bake until the tops are golden brown, 15 to 18 minutes.

COCONUT MILK YEAST ROLLS

Steps:

• Dissolve 1 teaspoon of sugar in 1/2 cup of warm water; sprinkle in the package of yeast; let it stand for 10 minutes and then stir.
• Heat the milk to lukewarm, stirring occasionally; add in the butter, 3 tablespoons sugar, 2 teaspoons salt, and 1/2 cup warm water.
• Add the heated milk mixture and 2 cups flour to the dissolved yeast mixture; beat until the mixture is smooth and elastic.
• Gradually stir in the remaining 3 cups of flour, adding a bit more flour if necessary;.
• the dough should be soft and easily leave the sides of the bowl.
• Turn the dough out onto a floured surface and round it up into a ball;.
• knead the dough until it is smooth, elastic and not sticky; again, add a bit more flour if necessary.
• Place the dough in a lightly greased bowl; turn the dough so that the top is greased as well; cover with greased wax paper and a towel.
• Let the dough rise in a warm place until it has doubled (about 1 1/2 hours).
• Preheat oven to 375 degrees Fahrenheit.
• Punch down to let the air out of the dough; turn it out onto a lightly floured board.
• Use a wet knife to cut the dough in half, and then each half into thirds, and thirds again; this gives 18 buns.
• Shape the buns into balls and place on a lightly greased baking dish such as a cookie sheet with sides; bake for 18 - 20 minutes.
• After removing the buns, use a pastry brush to lightly coat them with butter then slather with more butter and any other high calorie bad for you toppings you can think of and enjoy!

VEGAN SPELT BUNS OR ROLLS

Steps:

• Preheat oven to 400°F Grease a 9"x13" and set aside. (I used coconut oil cooking spray).
• Mix the 1 tbsp flaxseed meal with 3 tbsp water, let sit 15 minutes. It should absorb the water, resulting in a thick and goopy mixture.
• In your mixer bowl combine water, coconut oil, yeast and sugar. Mix and allow to rest for 15 minutes.
• Using your dough hook attachment, mix in the salt, flax mixture and flour. Knead with hook until dough is smooth and soft (about 2 minutes). You may add 2 tbsp more flour if it seems too sticky.
• Form dough into 12 equal sized balls and place into the greased 9"x13" pan and allow to rest for 10 minutes.
• Bake for 18 minutes or until tops are golden brown.
• Brush with melted vegan butter and sprinkle some poppy or sesame seeds on top.

DINNER ROLLS MADE WITH HEALTHY COCONUT OIL

Steps:

• Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.
• Heat milk, water, and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C), 2 to 3 minutes.
• Pour milk mixture over flour; beat together on high speed until combined, about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft, sticky dough forms.
• Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
• Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
• Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.