Ingredient

• 1 cup almond milk (or any milk), warmed
• 1 pkg. (¼-ounce) active dry yeast (2¼ teaspoons)
• 2½ tablespoons cane sugar
• 3 cups bread flour, spooned and leveled (390g)
• 1 teaspoon sea salt
• ⅓ cup extra-virgin-olive oil, more for brushing

Direction

1. In a small bowl, combine the almond milk, yeast, and 1 tablespoon of the sugar and proof for 5 minutes or until foamy.
2. In the bowl of a mixer fitted with a dough hook attachment, place the flour, salt, the remaining sugar, olive oil, and the yeast mixture. Mix on medium-low speed for 2-3 minutes until the dough is well-formed around the hook and pulling away from the sides.
3. Transfer the dough to a floured work surface and knead a few times to form into a ball. The dough should be sticky, but if it’s too sticky to work with, add a little more flour. Brush a large bowl with ½ teaspoon olive oil and place the dough inside. Cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, or until the dough is doubled in size.
4. Brush a large baking sheet with olive oil and set aside. Turn the dough out onto a clean work surface and lightly flour your hands. Divide the dough into 15 equal pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. Place each piece onto the baking sheet. Dust the tops with a very slight amount of flour to keep the plastic wrap from sticking to the dough. Cover with plastic wrap and set aside for 1 hour, or until puffy.
5. Preheat the oven to 350°F and move the oven rack to a low position.
6. Bake the rolls for 20 to 25 minutes, or until lightly golden brown, rotating the pan halfway. Let the rolls cool in the pan for 5 minutes before transferring to a wire rack to cool completely.