Instructions

• In a small bowl, mix together the warm water and maple syrup. Sprinkle the yeast over the top of the mixture and leave it to activate for a few minutes.
  50 ml warm water, 3 tablespoon maple syrup, 2 teaspoon instant yeast
• Blend the plant milk and silken tofu together until smooth, using an immersion blender or regular blender.
  200 ml plant milk, 150 g silken tofu
• In a stand mixer with the dough hook attachment, combine the bread flour, plant milk mixture, activated yeast mixture, and fine sea salt.
  570 g strong white bread flour, 2 teaspoon fine sea salt
• Once the dough forms, add the vegan butter and knead on medium speed for 3 minutes.
  50 g vegan butter
• Cover the dough ball and leave it to proof for 1-2 hours, or until it has doubled in size.
• Divide the dough into 16 portions and shape each portion into a tight ball.
• Place the balls in a greased baking dish or large cast iron skillet, leaving some space between each ball. Allow the rolls to proof for another 45 minutes to 1 hour, or until they are puffy and a finger pressed into the dough leaves a small indent.
• Preheat the oven to 175°C (350°F). In a small bowl, mix together the wash ingredients.
  2 tablespoon soy milk, 1 tablespoon vegetable oil, 1.5 teaspoon maple syrup
• Once the rolls have proofed, brush the wash mixture over the surface of each roll. Bake the rolls for 20-25 minutes.
• Immediately after removing the rolls from the oven, brush them with a little more of the wash mixture.
• Allow the rolls to cool fully to room temperature before serving.