How to make it

  • Combine the flours, salt, yeast, sugar and stevia in a stand mixer with a dough hook.
  • Add the oil, coconut butter, milk, eggs and pineapple.
  • Knead for 12 minutes.
  • Cover and let rest 45 minutes.
  • Punch the dough down and divide into twelve equal balls (mine were about 4 oz each).
  • Place in a parchment lined 9x13” inch pan with well greased sides, cover and let rest 1 hour.
  • Preheat oven to 350ºF.
  • Brush the tops of the risen rolls with milk.
  • Bake for about 25 minutes or until the tops are nicely browned.
  • Cool in the pan for 10 minutes, then turn out onto a wire rack.
  • Eat within a day or so, or freeze in a plastic zip-top bag up to 2 weeks.

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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 267.0
    Total Fat: 9.9 g
    Cholesterol: 31.0 mg
    Sodium: 39.2 mg
    Total Carbs: 41.2 g
    Dietary Fiber: 3.1 g
    Protein: 6.7 g
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  • jo_jo_ba 5 years ago
    PureVia Blend:
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