- 5 and 1/4 cups all-purpose flour, divided
- 1 and 1/3 cups warm non-dairy milk (between 100 and 110 degrees)
- 1 package yeast (about 2 and 1/4 teaspoons)
- 1/2 cup vegan sugar
- 1/4 cup melted and cooled vegan butter
- 1 teaspoon salt
- 1 Ener-G egg
- Cooking spray
- 3 tablespoons plain non-dairy milk
- 1 and 1/2 teaspoons poppy seeds
2. Add 3 cups additional flour, the sugar, the butter, the salt, and the Ener-G egg to the yeast mixture, and stir for about 3 minutes with a wooden spoon, until the mixture is well combined. Turn out onto a lightly floured surface and knead for 8 minutes. You can add as much of the remaining 1/4 cup flour as you need, a tablespoon at a time, to prevent the dough from sticking to your hands, but I found that I needed only a pinch of extra flour. For quick kneading instructions, see this link: www.wikihow.com/Knead-Dough
3. Place the dough in a large bowl coated with cooking spray, and turn so the top of the dough is coated as well. Cover and let rise for 1 and 1/2 hours - an unheated oven is warm and free from drafts...ideal rising conditions.
4. Turn the dough out onto a lightly floured surface; lightly dust with additional flour, and pat into a 10x8-inch rectangle. Make 3 lengthwise cuts and 4 crosswise cuts in the dough, so you have 20 equal pieces. Shape each piece into a ball, and place them at even intervals in a 13x9-inch baking dish coated with cooking spray. Lightly coat the tops of the dough with cooking spray, then cover with plastic wrap and let rise for 1 hour.
5. Brush 3 tablespoons milk evenly over the tops of the rolls; sprinkle evenly with the poppy seeds. Bake at 375 degrees for 20 minutes - they should be browned on top by the end. Cool the rolls in the pan for 5 minutes, at which point you can serve them warm or cool completely on a wire rack. I found it helpful to use a knife to gently pry them apart from one another, since the edges of the rolls fuse as they puff up during baking.
20 servings (1 roll), Calories 173