Vegan Dinner Rolls Recipe

Dissolve the yeast:
1 Add the yeast to the lukewarm water. Let stand as you prepare the dough.
Prepare the dough:
3 Place the cold vegan butter, granulated sugar, and salt in a large mixing bowl. Set aside.
Boil the water:
5 Place 1 cup of water in a saucepan and bring it to a boil. Turn off the heat and pour the boiling water over the cold shortening. Whisk to dissolve the shortening, sugar, and salt into the water.
Finish the dough:
7 Add the Just Egg and dissolved yeast to the mixing bowl and whisk until combined.
8 Add the sifted flour and stir with a rubber spatula to incorporate the flour until a soft dough forms.
Rise the dough:
10 Cover the bowl with plastic wrap or a plate. Let the dough rise for 2 hours on the counter or up to 12 hours in the refrigerator. See Note 1.
Make the rolls:
12 Preheat oven to 425ºF. Lightly grease an 8x8 cake pan.
13 Remove the cover from the mixing bowl and gently punch down the dough to form a loose dough bowl. Grease your hands with butter or shortening and begin pinching off the dough into tablespoon-sized balls. Add them to the cake pan. You should have 4 rows of 5 small rolls or 4 rows of 4 larger rolls. It’s okay if the rolls touch.
14 If desired, sprinkle flaky sea salt over the rolls.
Bake the rolls:
16 Transfer the rolls to the preheated oven for 20 minutes. Remove from the oven and let stand for 5 minutes.
To serve:
18 Turn the rolls out of the cake pan and break them into individual rolls. Transfer them to a serving plate or a breadbasket. Enjoy! You can store homemade rolls in an airtight container on the counter for 3 to 5 days. Alternatively, you can freeze these rolls in an airtight container for up to 3 months.