Standard Rolls

The name says it all – a basic roll recipe that is soft and light.


  • 2 1/4 tsp active dry yeast
  • 1/4 cup lukewarm water
  • 2 cups soy milk, hot
  • 6 tbsp Earth Balance
  • 1/4 cup sugar
  • 2 tsp salt
  • Approx. 6 cups bread flour

Yield: 12-18 large rolls

In the bowl of your stand mixer, dissolve yeast in water. Add hot milk to the Earth Balance, sugar and salt in a large mixing bowl. When lukewarm (98-105o), add to the yeast water.

Add 3 cups flour and mix until smooth. Add flour gradually until the mixture no longer sticks to the bowl. Turn out on lightly floured board. Knead until smooth and elastic (approx. 10 minutes). Place in an oiled bowl, cover and let rise in water bath 90-95oF (or warm spot in your kitchen) until doubled (60-90 minutes).

Divide into balls and place on oiled baking sheets. Let rise in warm place until doubled in bulk (60-90 minutes). Bake 12-15 minutes at 400oF.

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