Name: Cherry Brioche Sweet Rolls
Prep time: 73 min
Cook time: 171 min
Total time: 245 min
Yield: 15 servings
Ingredients: 1.25 cup non-dairy milk ((preferably soy milk)); 2 tsp active dry yeast; 0.33 cup organic cane sugar ((67 grams)); 3.5 cups all purpose flour ((440 grams)); 0.5 cup bread flour ((68 grams)); 0.25 tsp ground turmeric; 0.25 cup silken tofu; 0.5 cup high protein non-dairy yogurt ((120 grams)); null pinch sea salt; 0.33 cup non-dairy butter ((76 grams) cut into 0.5-inch cubes); 1.5 cup cherries (pie filling); 2 tbsp maple syrup

Instructions

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1

Bring non-dairy milk (1 cup) to roughly 110°F. Proof the active dry yeast (2 tsp) by adding it, together with organic cane sugar (0.33 cup), to the [non-dairy milk]. Set aside for about 10 minutes until it bubbles or foams.
2

Add all purpose flour (3.5 cups), bread flour (0.5 cup), ground turmeric (0.25 tsp), silken tofu (0.25 cup), high protein non-dairy yogurt (0.5 cup), and a [pinch sea salt] to a stand mixer with the yeast mixture. Mix on medium until a scraggly dough forms. Increase speed to high and add non-dairy butter (0.33 cup) one by one until incorporated. Knead on high for about 24 minutes until elastic and dimple-free. Shape into a ball and place in a large covered bowl coated with oil or butter for about 1 hour until doubled in size. Place in the oven with the oven light on for predictability.
3

Once the dough has doubled, punch out the gas and reshape into a ball. Divide into 15 equal pieces (~70 grams each). Shape each piece into a round ball and then place them on two parchment-lined baking sheets, leaving space. Cover them with a kitchen towel and let sit for another 10 minutes.
4

Dust the bottom of a small cup (2.5 to 3 inches in diameter) with flour. Press it firmly into each dough ball to flatten slightly and create a shallow well. Spoon a heaping spoonful of cherries (1.5 cup) into each well. Cover with plastic wrap and proof for an additional 30 minutes. Preheat oven to 350°F.
5

Whisk together non-dairy milk (0.25 cup) and maple syrup (2 tbsp). Generously apply this mixture to the tops of the rolls. Bake for approximately 25 minutes until golden brown. Cool for 5 minutes before serving.