• Egg Free Mama

Cocobreads

These buns are super easy and quick to make and they are perfect on their own or as a sandwich bun.


Preheat oven to 400F



Ingredients


2 cups AP flour

1 cup whole wheat flour

1/4 cup coconut flour (optional but I prefer it)

1/4 cup granulated sugar or coconut sugar

1 tbs traditional yeast dissolved in 2 cups (1 can) tepid coconut milk

1 tsp salt

2 tbs vegan butter

2 tbs coconut oil


*plus additional oil and butter for brushing on layers*



Mix dry ingredients (except yeast and milk mixture) in a stand mixer bowl.


Add vegan butter and coconut oil to flour mixture with a pastry cutter or fork. Add milk and yeast combo and mix with dough hook until glossy (approximately 10 minutes).


Turn out onto floured surface and divide dough into 10 equal balls.


Let rest 10 minutes.


Roll rested dough into disks and brush with additional oil and butter combo. Fold into semi-circle and brush with oil and butter. Fold into a wedge shape, move to prepared baking sheet, and rest ten minutes.


After ten minutes, press four fingers into the top of each bun, firmly.


Bake approximately 20 minutes.

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