Ingredients: 

• 300 gr white flour
• 160 ml warm almond milk
• 7 gr dry yeast
• 2 tbsp sugar
• 1/2 tsp Himalayan salt
• 4 tbsp melted vegan butter
• 2 tbsp chickpea water (aquafaba)
• 2 tbsp Rawnice Butterfly Pea Powder

Directions:

1. In a bowl, place warm milk, sugar and yeast. Let it sit for about 10 mins, until the yeast activates.
2. In the mixer bowl, combine the rest of ingredients: flour, salt, butterfly pea powder, melted butter and chickpea water.
3. When the yeast mixture is ready, add it into the rest of the ingredients.
4. Mix with a spoon or spatula until combined. Cover and let it sit for about 20 minutes.
5. Use the dough hook in your mixer to knead. Start at a low speed for about 2 minutes, then increase speed and knead the dough for about 10 minutes until smooth.
6. Prepare the bigger bowl (you van grease it with a little bit of oil) and place the dough. Cover and let it rise for about 1 hour.
7. Transfer the dough into a lightly oiled working surface (you can use parchment paper greased with oil).
8. Divide the dough into a few pieces - the amount will depend on your baking pan. We used a rectangle baking pan and divided the dough into 8 pieces.
9. Line your baking pan with parchment paper.
10. Shape all pieces of the dough into a round ball.
11. Place the dough balls into a baking pan (space evenly).
12. Cover the baking pan. Let it sit again for about 40 mins.
13. Preheat the oven to 190°C.
14. Brush the rolls with a little bit for milk before baking.
15. Bake the rolls on the middle rack for around 20 minutes or until done.

Recipe creator:   

@anna_breakfastideas