Butterfly Pea Rolls

Take a bite off our tasty, blue milky buns!

Difficulty level: Medium
Time required: 1 hour+
*Recipe is adapted from Maggie Zhu's Easy Milk Bread Rolls


  • 300 gr white flour
  • 160 ml warm almond milk
  • 7 gr dry yeast
  • 2 tbsp sugar
  • 1/2 tsp Himalayan salt
  • 4 tbsp melted vegan butter
  • 2 tbsp chickpea water (aquafaba)
  • 2 tbsp Rawnice Butterfly Pea Powder



  1. In a bowl, place warm milk, sugar and yeast. Let it sit for about 10 mins, until the yeast activates.
  2. In the mixer bowl, combine the rest of ingredients: flour, salt, butterfly pea powder, melted butter and chickpea water.
  3. When the yeast mixture is ready, add it into the rest of the ingredients.
  4. Mix with a spoon or spatula until combined. Cover and let it sit for about 20 minutes.
  5. Use the dough hook in your mixer to knead. Start at a low speed for about 2 minutes, then increase speed and knead the dough for about 10 minutes until smooth.
  6. Prepare the bigger bowl (you van grease it with a little bit of oil) and place the dough. Cover and let it rise for about 1 hour.
  7. Transfer the dough into a lightly oiled working surface (you can use parchment paper greased with oil).
  8. Divide the dough into a few pieces - the amount will depend on your baking pan. We used a rectangle baking pan and divided the dough into 8 pieces.
  9. Line your baking pan with parchment paper.
  10. Shape all pieces of the dough into a round ball.
  11. Place the dough balls into a baking pan (space evenly).
  12. Cover the baking pan. Let it sit again for about 40 mins.
  13. Preheat the oven to 190°C.
  14. Brush the rolls with a little bit for milk before baking.
  15. Bake the rolls on the middle rack for around 20 minutes or until done.


    Recipe creator:   


    Anna is a talented photographer, originally from Poland and now living in Stockholm. She's part of our local Rawnice team, and her inspiring breakfast creations are sure to spark a joy in your taste buds!

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