Yum! These are soooooo good. I found the recipe on The Minimalist Baker. Here the link and the recipe. Thank you Dana for all of your recipes. I love your cookbook!
Ingredients
- 2 Tbsp organic cane sugar
- 1/2 tsp sea salt
- 1 packet rapid-rise yeast
- 2 cups unbleached all-purpose flour (sub up to 1/3 with whole-wheat pastry / plus more for kneading)- I used the Paloose whole wheat white bread flour
- 1/2 cup unsweetened plain almond milk
- 1/4 cup water
- 2 Tbsp vegan butter + more for topping
Instructions
In a large mixing bowl, combine 3/4 cup flour (amount as- recipe is written // adjust if altering batch size), 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). 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 (amount as recipe is written // adjust if altering batch size) more flour and beat for another 2 minutes. Then, add only enough remaining flour to make a soft dough. 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 (amount as recipe is written // alter if adjusting batch size), shape into balls, and place in a greased 8x8 dish or 8-inch round pan. 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 and brush the tops with additional melted vegan butter (optional). Bake for 18-20 minutes, or until fluffy and light golden brown.
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For best results, serve immediately as is, or with vegan butter and jam of choice, such as Orange Thyme. Alternatively, store them loosely covered with a kitchen towel for up to 3 days on the counter. For freezing, we recommend freezing pre-baked, then when ready to prepare, let them thaw, rise, and bake.
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