1 tbsp Egg replacer (whisked in 3tbsp water) (or use 1 large egg)
Combine all the ingredients in a large mixing bowl or in the bowl of the stand mixer. Mix and knead to form a smooth, soft dough.
Place the dough in a lightly greased bowl, cover and let the dough for rest for about 90 minutes, or until the dough is doubled in volume.
Gently deflate the dough and divide it into 8 large balls or 12 smaller balls. Round each ball into a smooth roll.
Place the rolls in a lightly greased 8" round baking pan. Cover with a lightly greased plastic wrap and allow to rise for 1½~2 hours, until they are quite puffy.
Preheat the oven to 350°F. Bake the rolls for 20~25 minutes; until the rolls are golden brown and fee set, Remove from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired.
Serve rolls warm or at warm temperature.
View the recipe instructions at Cook's Hideout
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