This is a pretty simple recipe that yields 10 incredibly tasty rolls perfect for your lunch-time sandwich, or a classic Philly cheese steak (vegan, of course). Refrigerating the dough overnight helps develop flavour and it can stay in the fridge for up to four days. You can bake them up all at once, or half the recipe at a time so you are not overloaded with rolls. You can also freeze extra rolls and use them when needed.
INGREDIENTS
- 5 1/3 cups/24oz/680g white bread flour
- 2 tsp salt
- 1 tbsp sugar
- 1 tbsp ground flax
- 1/4 cup warm water
- 3 tbsp oil
- 1.5 tsp barley malt syrup (optional)
- 1 cup/8oz warm water
- 1/2 cup + 2 tbsp/5oz warm soy milk
- 2 1/4 tsp instant yeast
