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In a large mixing bowl, combine 3/4 cup flour, yeast, sugar and salt.
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In a separate mixing bowl (or small saucepan over medium heat), microwave the water, almond milk and butter until warm – about 110 – 120 degrees F / 43 – 48 C (~55 seconds).**heat butter first, then add milk and water It should be the temperature of bath water. If it’s too hot, it can kill the yeast.
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Add wet to the dry ingredients and whisk or beat for 2 minutes, scraping sides as needed.
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Add 1/4 cup more flour and beat for another 2 minutes. Then, continue adding flour 1/4 cup at a time until you achieve a soft dough (we added the remaining 1.25 - 1.5 cup, but you can add more if it's too sticky to handle). Transfer to a lightly floured surface and knead until smooth and elastic. Then let rest 10 minutes.
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Divide the dough into 12 pieces, shape into balls (40 grams each) and place in a greased 9x9 white ceramic dish. Cover and let rise in a warm place until doubled in size – about 30-45 minutes.
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Preheat oven to 375 degrees Fahrenheit (190 C) and brush the tops with additional melted vegan butter (optional). Bake for 18-20 minutes, or until fluffy and light golden brown.
- Reheat wrapped in foil, or freeze in cotnainer. Let thaw at room temp. the day before. Can add more melted butter during reheating