Vegan Whole Wheat Lemon Pistachio Sweet Rolls

Name: Vegan Whole Wheat Lemon Pistachio Sweet Rolls
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 9 serving
Ingredients: 2 1/4-1/2 cups whole wheat white flour; 2 TBS granulated sugar; 1 packet; 1 tsp salt; 1 cup canned coconut milk; 2 TBS water; 1 TBS coconut oil; 3 TBS softened coconut oil; ¼ cup granulated sugar; 2 TBS lemon juice; zest of 2 medium lemons; 1 cup powdered sugar; 2 TBS lemon juice; Top with zest from another lemon

User Reviews

0.0

0 reviews

Unrated

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 55 mins
Servings
9
Calories
203 kcal
Course
Breakfast, Others
Cuisine
Vegan

Vegan Whole Wheat Lemon Pistachio Sweet Rolls

Iris Warren

Report

Whether you're entertaining or relaxing, this recipe hits the spot.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

For the dough:

2 1/4-1/2 cups whole wheat white flour plus a little more for rolling
2 TBS granulated sugar or dry sweetener of choice
1 packet 2¼ tsp of instant yeast
1 tsp salt
1 cup canned coconut milk lite
2 TBS water
1 TBS coconut oil

For the filling:

3 TBS softened coconut oil
¼ cup granulated sugar or dry sweetener of choice
2 TBS lemon juice about ½ a lemon
zest of 2 medium lemons

For the glaze:

1 cup powdered sugar
2 TBS lemon juice or more for thinner glaze
Top with zest from another lemon plus crushed pistachios

Add to Shopping List

Instructions

Grease a 9" pie dish (or square baking dish) with coconut oil and set aside.
In your stand mixer bowl with paddle attachment, add 2 cups flour, 2 TBS coconut sugar, yeast, and salt together. Stir until well combined, then turn off mixer.
In a microwave safe bowl, warm coconut milk, water, and coconut oil together until mixture is hot to touch, but not boiling. I did 15 second increments, and it was about 45 seconds. You can also use the stovetop.
With mixer paddle attachment running, slowly add your milk mixture to flour until combined.
Change attachment to dough hook and knead dough for about 5 minutes. You may need to add a bit more flour here, likely a 1/4-1/2 cup more. Dough should be elastic and start to pull away from edge of bowl when it is ready.
Oil large bowl and shape dough into ball, place dough in bowl and cover with towel and let rise in warm environment until dough has doubled in size, about 45 minutes.
Once dough has doubled in size, lightly cover rolling pin and flat surface with flour. Roll out dough into a 15x9 inch rectangle. (Be patient, and roll gently. If you're new to this it could take some practice! Don't use too much flour or your dough will be stiff.)
In a small bowl, combine ¼ cup sugar and lemon juice, set aside.
Using spatula, spread softened coconut oil on dough, and sprinkle lemon sugar mixture evenly, and zest of two lemons. Roll up dough into a log shape. Putting the seam side down, use a large sharp knife and cut into 9 rolls. Transfer rolls to prepared dish and allow to rise in a warm, draft-free environment. This can be done by preheating the oven to 200F, shutting off, and letting the rolls rise in the warm oven.
Once the rolls have risen again slightly, preheat oven to 350F (take rolls out and wait for oven to get up to 350F). Bake lemon rolls for 18-20 minutes, until lightly browned. Then, if necessary, cover top of rolls with foil and bake for an additional 5 minutes. Covering the rolls for the last 5-10 minutes will prevent them from getting too brown on the top. My rolls took about 25 minutes total.
Once rolls have cooled for about 10 minutes, cover with lemon glaze and top with more lemon zest and crushed pistachios, enjoy!

Notes

Rolls are best enjoyed fresh, but can be stored in airtight container at room temperature up to 2 days. Rolls can also be wrapped individually in plastic wrap, then covered with foil and stored in freezer up to 2 weeks. Thaw at room temperature, or in microwave.

Nutrition Information

Show Details

Serving 1/9th Calories 203kcal (10%) Carbohydrates 39g (13%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 2g (10%) Sodium 303mg (13%) Fiber 4g (16%) Sugar 19g (38%)