substituting butter in cinnamon bread & dinner rolls
I am avoiding diary restriction due to health-related reasons, and one of the persistent questions is what to do with the butter. I don't like the idea of using margarine. I've read that coconut oil works and when I tried that while making cinnamon bread the other day, the coconut oil seem to give the bread a crisper edge, which is a great quality for pie crusts (I know what I'll use next time I make pies now...) but not necessary for soft, sweet breads. Does anyone have good suggestion?
Also, does this mean that I can't have a good brioche??