Copycat Hawaiian Rolls - Made with VEGAN ingredients

Pour 3/4 cup of warm water (about 110°F) into a bowl.

Add 1 package (1/4 ounce) of active dry yeast to the warm water.

Stir in 1 tablespoon of sugar and let sit for about 10 minutes.

In a saucepan, warm 1/4 cup of vegan butter and 1 cup of pineapple juice to about 110°F.

Let the mixture cool down to 110°F before adding it to the yeast.

Add 1/2 teaspoon of vanilla extract to the yeast mixture.

Add 1/4 cup plus 2 tablespoons of sugar and 1 and 1/4 teaspoons of salt to the mixture.

Mix the ingredients together.

Gradually add 3 and 3/4 cups of flour to the mixture and mix until combined.

Knead the dough in the mixer on low speed for about 10 minutes.

Transfer the dough to a greased bowl and spray the top with cooking spray.

Cover the bowl with Saran wrap and let it sit in a dark cool place for about 1 hour.

After 1 hour, check the dough; if it hasn't risen much, punch it down twice with sprayed hands.

Cover the dough again and let it rise for another hour in a dark place.

After the second rise, heavily grease a 9x3 pan.

Punch the dough down two more times.

Lightly flour a countertop and separate the dough into 15 equal pieces.

Cover the pieces with Saran wrap to prevent drying out while working with one piece.

Roll each piece into a ball and place them in the greased pan.

In a saucepan, melt 2 tablespoons of vegan butter and 2 tablespoons of pineapple juice on low heat.

Preheat the oven to 375°F.

Once melted, pour the pineapple butter mixture over the rolls in the pan.

Equipment Needed

Spice Level:

Dietary

Allergens