Maple Dinner Rolls
- 1 package active dry yeast 2 1/4 tsp
- 1 cup warm water
- 3 Tbsp maple syrup or honey
- 2 Tbsp melted coconut oil
- 1 egg-replacer 1 tsp egg replacer + 2 Tbsp warm water
- 1 tsp sea salt
- 2 1/2 - 3/4 cups flour
- Stir together the active dry yeast, warm water, and maple syrup and let sit for about 10 minutes until foamy.
- Add the melted coconut oil and egg replacer and mix until combined.
- Gradually add in the salt and 2 cups flour, using a dough hook with your stand mixer or your hands until sticky. Add the remaining 1/2 cup flour a little bit at a time, until the dough starts to pull from the sides of the mixing bowl. The dough will still be a little sticky, but not so sticky that it won't come off your hands easily.
- Let the dough rise in a warm place in a well-oiled bowl (turn the dough to coat in oil). Cover with plastic wrap and let rise until doubled in volume for about 45 minutes. Gently punch down the dough and start dividing into small balls. (About 12 rolls). Place them into a lightly-oiled 9-inch baking pan/pie pan and let rise again in a warm place. Preheat oven to 400F at this point.
- Brush about 1 tbsp of melted coconut oil on top of the buns to get a nice, golden sheen when baked. Bake for 20-25 minutes until the buns have risen and become a nice, golden brown.
- Remove from oven and let cool. Cool to room temperature, store in an airtight bag/container.
- Eat and Enjoy - to the glory of God! (1 Corinthians 10:31)