These vegan berry sweet rolls are soft, sweet and so delicious. A mixture of juicy sweet raspberry and red currants all wrapped in soft delicious doughy rolls. They are perfect for breakfast or a snack.
Sweet rolls are definitely one of our favourite breakfast options here. I’ve used this dough recipe so many times, made them with so many different fillings, like cinnamon, blueberry, blackberry, you can just use any kind of berries you’d like.
In this recipe i use coconut oil instead of vegan butter. I just love using coconut oil in baked good recipes. It has worked great in every instance. I used High Heat Coconut Oil from @ceresorganics . It’s steamed and filtered to remove the aroma and flavour of coconut. it’s the perfect all-purpose oil for baking and cooking.
These homemade sweet rolls hold a soft spot in my heart, so i hope you like the recipe and get a chance to try these guys out. 🙂
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Berry sweet rolls
- 3 cups unbleached all-purpose flour
- 1/3 cup sugar of choice
- 3 tsp instant or active dry yeast
- 1 cup warm unsweetened soy milk (heated to 120-130° F for instant yeast) (or 110-120°F for active dry)
- 1/4 cup coconut oil
- 1/2 tsp sea salt
- 1 1/2 cups frozen berries
- 1/4 cup sweetener of choice
- 1 tbsp fresh lemon juice
In a stand mixer, combine flour, yeast, sugar, salt in a bowl. Stir in milk followed by coconut oil. Mix on low speed until a rough ball begins to form. Continue to knead on low speed for another 5 mins, or until the dough ball turns smooth. Or beat on high for 3 minutes until dough forms a mass. On a floured surface, knead dough about 4-5 minutes by hands.
Cover dough and let it rest for 15-20mins.
In small saucepan add frozen berries, sweetened, lemon juice and bring to boil. Once boiling, lower the heat and let it simmer for 10mines (stir occasionally). Add sweetened and cook for more 5mines. Turn off the heat and let it cool.
Roll dough into a rectangle using a rolling pin. Spread filling spread over dough, stopping 1/2-inches from the edges on the long sides. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal.
You can use a sharp knife, but I prefer to cut each roll with dental floss, which doesn't flatten them. Cut into 8 equal pieces. Place them in a 8 inch prepared pan. Cover with plastic and let rest for 1 hr or until rolls have almost doubled in size.
Preheat oven to 180degrees Celsius. Brush the coconut oil on evenly, all the way to the edges. Bake for 18-20 minutes just until rolls are lightly golden around the edges and centers are puffed and cooked thoroughly.
Remove from the oven and let it cool slightly before serving. Enjoy.