Author:Recipe adapted from Ina Garten's Pizza Dough Recipe
Prep Time:1 hour minutes
Cook Time:10 minutes
Total Time:1 hour 10 minutes
Yield:14 Rolls 1x
1 1/4 cups warm water
2 packets of dried yeast
1 tablespoon cane sugar OR maple syrup
2 tablespoons canola, vegetable or olive oil
4 cups bread flour OR einkorn flour OR all purpose flour
1 teaspoon salt
Pre heat the oven to 375F
Pour the water into the bowl of an electric mixer fitted with the dough hook. Add the dried yeast, cane sugar or maple syrup if using and the oil. Allow to sit for a 2-3 minutes for the yeast to activate.
Add 3 cups of the flour and carefully combine on a low speed.
Sprinkle in the last cup of flour and the salt.
Continue to knead the dough for 10 minutes on a low to medium speed.
The dough will be beautifully elastic. If it’s sticky, add a little more flour.
Remove the dough and set it on a floured surface. Knead it approximately a dozen times.
Place the dough in a lightly oiled bowl, cover with a kitchen towel and place in a warmish place for 30 minutes to rise.
After rising, shape the dough into rolls and place on a baking tray lined with parchment paper. Cover with a kitchen towel and allow to rise for another 15 minutes.
Very lightly brush the rolls with non dairy milk, place in the oven and bake for 10 – 15 minutes until golden and sound hollow when tapped on the bottom.