Soft and fluffy vegan sweet rolls, perfect for any occasion.
Heat the soymilk until it is just about to boil, then pour it into a mixing bowl.
Scalding the soymilk helps to improve the texture of the dough.
Add the margarine, sugar, and salt to the hot soymilk and stir until melted and combined.
Ensure the mixture cools to a lukewarm temperature before adding yeast.
In a separate bowl, mix the warm water and yeast, letting it sit until foamy.
If the yeast doesn't foam, it may be inactive, and you should start over with fresh yeast.
Combine the yeast mixture with the cooled soymilk mixture. Stir in 1 cup of flour and mix until smooth.
Mixing the initial flour thoroughly helps to develop the gluten structure.
Gradually add the remaining flour, mixing until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes.
Kneading develops the gluten, giving the rolls their structure.
Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour.
The dough should double in size during this time.
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a roll and place them on a baking sheet.
Ensure the rolls are evenly spaced to allow for proper rising.
Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
This second rise gives the rolls their final shape and fluffiness.
Bake the rolls in a preheated oven at 375°F for 20 minutes, or until golden brown.
Rotate the baking sheet halfway through for even baking.
Remove the rolls from the oven and brush with melted margarine for a shiny finish.
Brushing with margarine adds flavor and a beautiful sheen.
Continue in our app for the best experience
