Vegan Butter Rolls

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.