Dairy-Free Bread Rolls Recipe

Mix 1 cup lukewarm water sugar and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam about 20 minutes.

Stir soy milk 1/2 cup soy butter avocado oil 6 tablespoons water egg replacer and salt gently into the yeast mixture using a fork. Mix in 2 cups bread flour. Continue mixing by hand adding flour 1/2 cup at a time until dough comes together. Knead dough in the bowl for 2 minutes. Cover with plastic wrap and a warm towel; let rise for 1 hour 30 minutes.

Divide dough into 24 pieces; knead and form into balls.

Grease 2 muffin tins with cooking spray. Place 1 ball of dough in each muffin cup. Cover with plastic wrap and warm towels; let rise for 1 hour.

Preheat oven to 425 degrees F (220 degrees C).

Melt remaining 1/4 cup soy butter in a small saucepan over low heat about 2 minutes. Remove from heat; whisk in honey.

Bake rolls in the preheated oven until puffed and pale about 8 minutes. Remove from the oven; brush with half of the soy butter and honey mixture. Return to the oven and bake until golden brown about 9 minutes more. Brush with remaining soy butter and honey mixture.