Ingredients

The following ingredients have 12 Servings
  • 3 ½ cups whole wheat pastry flour
  • 1 packet rapid-rise, highly active yeast
  • 1 tbsp. honey
  • ¾ cups warm water ((105-115 F.))
  • 1 tsp. sea salt
  • 2 tsp. onion powder
  • ¾ cup almond milk ((diary milk or rice milk work too))
  • 2 tbsp. olive oil ((+ extra for coating dough ball))

Instruction

  • Preheat oven to 350° F.
  • In a large mixing bowl, combine the honey and water and stir until honey is dissolved.
  • Add yeast to water/honey mixture and let stand until foamy (about 10 minutes)
  • In a medium-sized bowl, combine the flour, onion powder and salt.
  • Once the yeast mixture is foamy, add the oil and milk and stir briefly.
  • Add the flour to the liquid mixture and stir with a wooden spoon until it gets thick enough to knead with your hands (if you have a mixer, you can do this all in one bowl with a dough hook).
  • Knead for about 5 minutes. The dough should be slightly sticky, but firm and smooth. If it's too sticky, add a bit more flour, 1 tablespoon at a time.
  • Coat the ball of dough in olive oil, cover the bowl with a towel and allow the dough to rise for 1 hour.
  • Now break the dough into 12 equal pieces and roll into balls.
  • Place on an oiled cookie sheet, cover with a towel and let rise for 1 more hour.
  • Brush the rolls with a small amount of milk (whichever type you used), using a basting brush.
  • Bake rolls for approximately 40-50 minutes. They should have a nice golden brown crust when done.
  • Remove from oven and cool on a cooling rack (if you can wait that long. Mine were half gone before they got cool enough to put in storage).