Overnight Whole Wheat Raspberry Chia Rolls
Yield: 8 rolls
  • 3 tablespoons coconut oil
  • 1 cup + 1-2 tablespoons unsweetened vanilla almond milk
  • 1 tablespoon + 1 teaspoon sugar
  • 2 1/4 teaspoons instant dry yeast (1 packet)
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup frozen raspberries
  • 2 tablespoons chia seeds
  • 1/2 cup powdered sugar
  1. Melt coconut oil in a microwave for 30 seconds. Add 1 cup almond milk and heat in the microwave for another 45 seconds. This should bring the temperature up to 110-115°F, or just warm to the touch. If the temperature isn't right, either let it cool a little or microwave it for a few more seconds. Pour the mixture into the bowl of a stand mixer and add 1 tablespoon sugar* and yeast. Let sit for about 5 minutes, until yeast becomes foamy.
  2. Add flours and salt to the mixer bowl and blend with the dough hook attachment. Knead with the dough hook on medium speed for 5-8 minutes.
  3. Form dough into a ball and place back in bowl. Brush with oil and let sit in a warm spot, covered, for 1 to 1 1/2 hours.
  4. While the dough is rising, combine raspberries, chia seeds, and 1 teaspoon sugar with 2 tablespoons water in a medium saucepan*. Cook over medium heat for 10-12 minutes, until thickened. Place in the refrigerator until ready to use.
  5. On a lightly floured surface, roll dough as best as possible into a 8 by 12-inch rectangle. Brush surface with oil and spread raspberry jam over the entire surface. Roll dough into a long log, being careful not to squish out all of the jam. Cut the log into 8 pieces (twisting a piece of floss around the roll and pulling tight works really well for this).
  6. Place rolls into a greased cake pan, cover with a towel, and let rise another 45 minutes to 1 hour. When rising is done, place rolls in the refrigerator until ready to bake, up to one day.
  7. Preheat oven to 350°F. Bake rolls for 25-30 minutes, until firm and golden brown.
  8. Place powdered sugar in a bowl and add almond milk a 1/2 tablespoon at a time, until desired consistency is reached. Drizzle over slightly cooled rolls.
*For a sweeter dough, add up to 1/4 cup sugar.

*For raspberry chia jam with fewer seeds, heat raspberries with 2 tablespoons water in a medium saucepan until raspberries are thawed and a liquid is formed. Press raspberries through a fine mesh sieve. Add raspberries back to the saucepan and add chia seeds and 1 teaspoon sugar. Heat over medium heat 3-5 minutes.
Nutrition Information
Serving size: 1 roll Calories: 270 Fat: 7g Saturated fat: 4.5g Trans fat: 0g Carbohydrates: 47g Sugar: 10g Sodium: 175mg Fiber: 6g Protein: 7g Cholesterol: 0mg
Recipe by Handful of Raspberries at http://www.handfulofraspberries.com/vegan-overnight-whole-wheat-raspberry-chia-rolls/