Stir together the active dry yeast, warm water, and maple syrup and let sit for about 10 minutes until foamy. Add the melted coconut oil and egg replacer and mix until combined.

Gradually add in the salt and 2 cups flour, using a dough hook with your stand mixer or your hands until sticky. Add the remaining 1/2 cup flour a little bit at a time, until the dough either starts to pull from the sides of the mixing bowl. The dough will still be a little sticky, but not so sticky that it won't come off your hands easily.

Let the dough rise in a warm place in a well-oiled bowl (turn the dough to coat in oil). Cover with plastic wrap and let rise until doubled in volume for about 45 minutes. Gently punch down the dough and start dividing into small balls (I did 8 large rolls, but the original recipe divided them into 12). Place them into a lightly-oiled 9-inch baking pan/pie pan and let rise again in a warm place/above the preheating oven. until they fill the pan (about another 15-20 minutes). Preheat oven to 400F at this point.

Brush about 1 tbsp of melted coconut oil on top of the buns to get a nice, golden sheen when baked. Bake for 20-25 minutes until the buns have risen and become a nice, golden brown.

Remove from oven and let cool. Enjoy warm, but once cooled to room temperature, store in an airtight bag/container.