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!

Sunday Brunch: Craisin Hot Cross Buns

I've seen my dad more often than usual lately and he ate these a lot when I was a kid, so this is a shout out to him.

INGREDIENTS:

Buns:
2 tsp Dry Yeast
1/2 cup Soy Milk, heated to near but not boiling
1 tbsp Vegan Margarine, soft
1 Ener-G or other Egg Replacer
4 tsp Dry Sweetener
1/4 tsp Cinnamon
dash Salt
1 1/2 cup Flour, divided
small handful of Craisins
1 tbsp Veg Oil

Icing:
1/4 cup Icing Sugar
1 tsp Soy Milk
dash Vanilla


Put yeast in a medium mixing bowl and cover with warm soy milk, stirring to dissolve. Add margarine, sugar, salt, egg replacer and stir to combine. Add in 3/4 cup flour and mix; then slowly add 2nd 3/4 cup until it is doughy, but not too dry. Knead and grease, then cover to let rise for 1/2 hour.

Take out and roll into even dough balls (I made 6, but 8 would probably work too). Put them on a greased cookie sheet, separated and covered, let rise for 15 minutes. Bake at 375F until golden brown, cool on a wire rack. While cooling, stir icing ingredients together and make an icing cross on each bun.