Delight in these pillowy-soft, slightly sweet rolls, a baker's dream for those navigating dairy or egg sensitivities. A cherished holiday staple, their simple preparation belies their exquisite taste. Prepare to be amazed by how effortlessly delicious these are!

Follow The Directions

01

Step

In a large bowl, combine 1 cup lukewarm water, sugar, and yeast. Allow to stand until the yeast softens and develops a creamy foam, approximately 20 minutes.

02

Step

Gently incorporate soy milk, 1/2 cup soy butter, avocado oil, 6 tablespoons water, egg replacer, and salt into the yeast mixture using a fork. Gradually mix in 2 cups of bread flour. Continue incorporating flour by hand, adding 1/2 cup at a time, until the dough forms. Knead the dough within the bowl for 2 minutes. Cover with plastic wrap and a warm towel, then let rise for 1 hour 30 minutes.

03

Step

Divide the dough into 24 equal portions; knead each portion and shape into balls.

04

Step

Grease two muffin tins with cooking spray. Place one dough ball into each muffin cup. Cover with plastic wrap and warm towels; allow to rise for 1 hour.

05

Step

Preheat the oven to 425 degrees F (220 degrees C).

06

Step

In a small saucepan over low heat, melt the remaining 1/4 cup of soy butter, about 2 minutes. Remove from heat and whisk in the honey.

07

Step

Bake the rolls in the preheated oven until they are puffed and pale, approximately 8 minutes. Remove from the oven and brush with half of the soy butter and honey mixture. Return to the oven and bake until golden brown, about 9 minutes more. Brush with the remaining soy butter and honey mixture.