Sunday Brunch: Hawaiian Sweet Rolls

*This recipe altered from Yammie's Noshery













INGREDIENTS:
1/3 cup Almond Milk, room temperature (I used part unsweetened, part coconut...soy would also work)
1 scant tbsp Dry Active Yeast
1/4 cup Vegetable or Olive Oil
1/4 cup Vegan Margarine, melted
1/2 cup Brown Sugar
2 Egg Replacers (I used Ener-G which as 3 tsp powder and 4 tbsp cold water)
8 oz can or 2/3 cup Canned Crushed Pineapple
4 cups Bread Flour (or all-purpose)
1 tsp Sea Salt

3 tbsp Coconut Almond Milk
1 Egg Replacer 
1/4 cup Water
1 tbsp Vegan Margarine, melted

In a large bowl, combine yeast and 1/3 cup almond milk. Let sit for 5 minutes to activate yeast (longer if milk is not room temp). Add oil, margarine, sugar, pineapple and egg replacers and stir until smooth (there will be some small pineapple chunks still). Add flour 1/2 cup at a time, stirring in to mix each time. Dough should be sticky but not gooey at the end (may need a bit more flour). Cover with a damp paper towel or cloth to let rise to double in size (about an hour). Separate into 12 equal balls in a large glassware baking dish. Let double again until rolls fill up pan (another hour or so, see picture).

Whisk together the 3 tbsp coconut almond milk, egg replacer, 1/4 cup water and 1 tbsp melted margarine and brush on top as a glaze. Bake at 350F for 25 minutes or until golden brown. Tear out and enjoy!