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Combine 3/4 cup flour, sugar, dry yeast and salt in a large bowl, stir until blended.
Combine soy milk, water and vegan butter in a small microwave-safe bowl.
Microwave on HIGH in 15 second increments. If you have a food thermometer, the temp. should be at 120° to 130°F. If you don’t
have one, it should be very warm but not hot to the touch. Any hotter will kill the yeast.
Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1/4 cup flour; beat 2 minutes at high speed. Stir in just enough of the remaining flour (1 to 1-1/4 cups) so that the dough will form into a ball. Knead on lightly floured surface until elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.
Cover w/ a towel; let rest for 10 minutes.
Cut dough into 12 equal pieces; shape into balls using your hands.
Place in greased 8-inch pan.
Cover w/ towel; let rise in warm place until doubled in size, ~30 minutes.
Bake in preheated 375ºF oven for 20 minutes or until golden brown. Remove from pan by running a knife around the edges and invert onto a wire rack; brush with additional melted butter.
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