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Bakery-Soft Butternut-Spinach Rolls

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dairy free vegan vegetarian easter

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Ingredients

1-1/2 Cups Butternut Squash Soup (can use homemade if you prefer)

3 Ounces Spinach Leaves (1 cup somewhat packed)

1/4 Cup Coconut Oil, Palm Oil, or Shortening (I used coconut oil)

1 Tablespoon Active Dry Yeast or 2-1/4 Teaspoons (1-1/4-Ounce Package) for higher altitude

1/4 Cup Sugar (can sub evaporated cane juice / sucanat or coconut sugar for an unrefined option)

3/4 Teaspoon Salt

1 Cup Wheat Flour

2-1/2 to 3 Cups Bread Flour or All-Purpose (Plain) Flour (I used bread flour)

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