Recipe courtesy of Damaris Phillips
Cashew-Coconut Dinner Rolls
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- Level: Intermediate
- Total: 1 hr 10 min (includes proofing and rising times)
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 327
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 223 mg
- Level: Intermediate
- Total: 1 hr 10 min (includes proofing and rising times)
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 327
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 223 mg
Ingredients
Directions
Special equipment:
a 10-inch cake pan- Preheat the oven to 400 degrees F. Grease a 10-inch cake pan with cooking spray.
- Combine the water, cashew butter and sugar in a small saucepan or microwave-safe bowl and heat gently to about 110 degrees F. (Make sure it isn't hotter or it will kill your yeast.) Sprinkle the yeast over the mixture and let stand for 5 minutes to activate.
- In the bowl of a stand mixer fitted with the dough hook, combine the cashew butter mixture, 2 tablespoons of the coconut oil and the kosher salt and beat until smooth, about 1 minute. Add the flour in two parts; mix until the dough looks elastic and starts to pull away from the sides of the bowl, 2 to 4 minutes.
- Turn the dough out onto a floured work surface and knead gently until smooth and supple, about 1 minute. Divide into 12 portions (about 2 ounces each) and roll each into a ball to create rolls. Place the rolls with the sides just touching in the prepared cake pan. Let rest until doubled in size, about 15 minutes.
- Brush generously with the remaining coconut oil and sprinkle with sea salt. Bake until the tops are golden brown, 15 to 18 minutes.
