Ingredients

The following ingredients have 4 Servings
  • 1 cup almond milk
  • 1/3 cup sugar
  • 4 1/2 tsp active dry yeast
  • 3 3/4 cup flour
  • 3 tbsp vegan butter (softened)
  • 3 eggs
  • 1 1/2 tsp salt
  • 2 tbsp white sesame seeds
  • 1 tbsp poppy seeds
  • 1/2 tbsp oregano
  • 1/2 tbsp thyme
  • 1/2 tbsp rosemary
  • 1/2 tbsp sage

Instruction

  • In a small saucepan, heat the milk and sugar over medium heat for about 2-3 minutes, until just warm
  • Pour the milk and sugar into a large mixing bowl and gently stir in the yeast then let stand for 5 minutes
  • Add 1 cup of flour, butter, 2 eggs, and salt, beating at low speed until smooth
  • Slowly add the remaining flour, 1/2 cup at a time, until a sticky dough forms
  • Turn dough out on a lightly floured surface and knead for 2 minutes, adding flour as needed until the dough is just slightly sticky
  • Place the dough in a generously greased bowl and turn to coat
  • Cover and let rise for about 1 1/2 hours, until almost double in size
  • Meanwhile, line a baking sheet with parchment paper and use a large plate to draw a circle about 12 inches in diameter
  • Flip the parchment paper over so the dough doesn't touch the side that was drawn on
  • After the dough has risen, punch it down then turn it out on a lightly floured surface and cover to rest for 10 minutes
  • Divide the dough into 6 pieces, then divide each piece into 6, forming 36 pieces of dough
  • Roll each piece of dough into a ball and line the circle on the parchment paper with 20 pieces of dough, almost touching, on the outside then a small ring of 16 pieces on the inside
  • Cover and let rise for another 30 minutes
  • Preheat the oven to 375F
  • In a small bowl, whisk the remaining 1 egg with 1 tbsp water to create an egg wash
  • Brush the egg wash over the rolls then sprinkle immediately with sesame seeds, poppy seeds, and seasonings
  • Bake 15-18 minutes, until the rolls are golden brown
  • Serve warm with marinara sauce if desired