These rolls are just lovely. I used my usual sweet yeast bread recipe, and filled it with a rhubarb compote. A couple of chopped up rhubarb stalks (not from my own garden, they’re not ready for picking just yet), some brown sugar and a dash of water, simmered until it started to thicken a little.

Dough:
75 g vegan butter
2,5 dl plantbased milk
15 g fresh yeast
0,5 dl caster sugar or syrup
0,5 tsp salt
7-8 dl plain flour (~430 g)

Let the vegan butter soften in room temperature or a few seconds in the microwave. Dissolve the yeast in cold milk. Add the soft butter, sugar and salt. Next, add flour and work until the dough is shiny and doesn’t stick to the sides of the bowl. Leave to rise in the fridge overnight or a couple of hours in room temperature.

Take the dough out and let it rest in room temperature at least an hour before baking. Roll out a large square and spread with vegan butter and a thin layer of rhubarb compote and top with shredded coconut. Roll the dough up and cut in 20 equally sized pieces. Place the rolls with close together in a tray, about 20×30 cm.

Leave to rise another hour. Bake at 225 C for about 15 minutes. Make a glaze with powdered sugar, a squeeze of lemon and a pinch of beetroot powder. Leave to cool and then drizzle with glaze before serving.