Imagine sinking your teeth into a soft, pillowy roll that's bursting with tropical sweetness and completely plant-based! These Vegan Copy Cat Hawaiian Rolls are about to revolutionize your bread game, combining the classic comfort of homemade rolls with a delightful pineapple-coconut twist that will transport you straight to a Hawaiian paradise. Whether you're a committed vegan, a curious foodie, or simply someone who loves incredible bread, this recipe is your ticket to a mouthwatering culinary adventure that's easier to make than you might think!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 12 rolls
Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup pineapple juice
- 1/4 cup coconut milk
- 1/4 cup vegan butter, melted
- 1/2 cup warm water
Instructions
- In a small bowl, activate the yeast by combining warm water (around 110°F) with the packet of active dry yeast. Let it sit for 5-7 minutes until it becomes foamy and fragrant.
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Create a well in the center of the dry ingredients.
- Pour the activated yeast mixture, pineapple juice, coconut milk, and melted vegan butter into the well of dry ingredients.
- Mix the ingredients using a wooden spoon or stand mixer with a dough hook until a soft, slightly sticky dough forms. If the dough seems too dry, add a little more pineapple juice; if too wet, sprinkle in a bit more flour.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should bounce back when gently pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After rising, punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth round roll.
- Arrange the rolls in a lightly greased 9x13 inch baking pan, leaving a small space between each roll for expansion.
- Cover the rolls and let them rise again for 30-45 minutes until puffy and nearly touching each other.
- Preheat the oven to 375°F (190°C) during the second rise.
- Optional: Brush the tops of the rolls with additional melted vegan butter for a golden, shiny finish.
- Bake the rolls for 12-15 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Yeast Activation is Key: Ensure your water is precisely 110°F - too hot will kill the yeast, too cool won't activate it properly.
- Warm Rising Environment: Use a slightly warm oven (turned off) or a sunny spot in your kitchen to help the dough rise perfectly.
- Don't Rush the Kneading: Take the full 8-10 minutes to knead, which develops gluten and ensures a soft, tender texture.
- Room Temperature Matters: Keep ingredients like coconut milk and vegan butter at room temperature for better ingredient integration.
- Humidity Check: If your kitchen is dry, cover rising dough with a damp cloth to prevent the surface from drying out.
- Golden Brown Hack: For an extra-beautiful finish, brush rolls with a mixture of plant-based milk and a touch of maple syrup before baking.
- Storage Tip: These rolls freeze beautifully! Cool completely, then store in a freezer bag for up to 1 month.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 3g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 0mg
