Prepare flax egg by combining 1 tbsp of flaxseed meal with 2.5 tbsp of water and set aside for 5-10 minutes. Heat almond milk to 110°F (it should be warm). In the bowl of a stand mixer, combine 3 cups of the flour, yeast, sugar, salt, warmed milk, 5 tbsp of vegan butter, and the prepared flax egg. Attach the dough hook and turn the mixer to the lowest speed. Mix until the flour is incorporated, scraping down the sides of the bowl with a spatula. Increase speed to medium and mix for 2 minutes. Next, add 0.5 cup of flour and blend until incorporated. Repeat this step two more times to reach a total of 4.5 cups of flour. Mix for another 2 minutes once all the flour is in, a ball of dough should form. The dough should be slightly tacky and pulled away from the sides of the bowl. Transfer the dough to a lightly greased bowl and cover with a dish towel. Let it rise for 30 minutes at room temperature. After 30 minutes, the dough should be risen – deflate it by punching down lightly. Pinch off pieces of the dough and roll into smooth balls to form approximately 24 rolls. Place them in a lightly greased 9x13 baking dish. Cover them with a towel again and let rise for another 30 minutes. Preheat oven to 375°F. Tent the baking dish with foil and bake the rolls for 10-12 minutes. Remove the foil and continue baking until golden brown and cooked through. Remove from oven and brush the hot rolls with melted butter. Feel free to top with sea salt, everything but the bagel seasoning, or some herbs! ENJOY.
