- 1/2 cup lukewarm water
- 1 1/4 cups warm almond or soy milk* (100 – 110°F)
- *If making a non-vegan version, dairy milk could be substituted.
- 4 Tbsp. STAR Extra Light Olive Oil, divided
- 2 Tbsp. granulated sugar
- 1 1/2 tsp. fine salt
- 2 1/4 tsp. (1 packet) instant yeast
- 4 1/2 cups (20 ounces) bread flour
Combine the water, milk, olive oil, sugar, salt and yeast in the bowl of a stand mixer.
Add 2 cups of the flour and stir with a wooden spoon until combined. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft and smooth ball of dough is formed. The dough should feel elastic and tacky to the touch. Only add a Tbsp. or two of additional flour if the dough is extremely sticky.
Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.
Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan.
Brush all over with the remaining 2 Tbsp. of Olive Oil. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.
Meanwhile, preheat the oven to 375°F.
Bake the rolls for 15 to 20 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.
Recipe developed by: http://www.handletheheat.com
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Serves: 15 Rolls
Time: 40 minsServes: 8 (main dish), 16 (side dish)
Time: 20 minsServes: 4Time: 15 minutesServes: 6-8