Buttery Rolls

By GuidingVegan

Ingredients

• 1 packet yeast
• 2 1/2 cups bread or all-purpose flour, plus about 1/3 cup more for kneading
• 1/4 cup toasted wheat germ
• 3/4 tsp. salt
• 3 Tbs. earth balance, softened, plus more for brushing dough
• 3 Tbs. agave nectar*
• Very Important: metal baking pan
• Or honey for non-vegans!

Details

Servings 1
Adapted from veganmonologue.wordpress.com

Preparation

Step 1

Place dough balls close together, let them rise to the point that they all stick together and fill the pan.

¼ cup toasted wheat germ

Mix flour, wheat germ and salt in bowl. Combine well.

Stir softened “butter” and agave into 3/4 cup warm water until both are well dissolved.

Pour yeast mixture and “butter” mixture into flour mixture.

Start combining dough until it forms a ball.  Dough ball should be smooth, not sticky.  If it is sticky, add 1/3 cup flour by small increments until stickiness is gone.

Place dough in oiled bowl, and cover. Let rise 1 hour, or until doubled.

Deflate dough, and divide into quarters, then divide each quarter into 4. Roll dough into balls. Place dough balls in 4 rows in greased metal pan. (Metal only, folks.  I have royally screwed up these rolls by using a glass vessel, and a stoneware vessel.  Metal only……seriously.)

Preheat oven to 375. Brush tops with melted “butter”, bake 20 minutes, or until tops of rolls are browned.  I turn my oven heat off halfway through cooking to make sure they aren’t overdone and to save energy.