Ok, I have a disclaimer…we don’t celebrate Easter, but I love these sweet bunny rolls that my mama would always make every year. My parents came to visit us last weekend, which just happened to be Easter and I really wanted to try a vegan whole-wheat version of these rich rolls. I took full advantage of having the bunny roll expert around and asked her lots of questions. The dough is not overly sweet (which I prefer) and is rich and moist thanks to the addition of riced potato and creamy coconut milk. I will use this dough recipe to make dinner rolls and buns in the future. It’s a keeper!