Dinner Rolls

4 to 5 cups white flour
2 packages yeast
1/4 cup sugar
1/2 tsp salt
1 and 1/2 cup plain soymilk, warm (~110 degrees F)
5 Tbsp margarine, softened
1 and 1/2 tsp Ener-G egg replacer, or other starch egg replacer
Margarine to brush the tops of rolls with when done

Combine 3 cups of flour, yeast, sugar, salt, warm soymilk, margarine, and egg replacer in a bowl or stand mixer. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.

Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at low speed for another ~2 minutes until a ball of dough is formed. Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.

Transfer the dough to a lightly greased bowl and cover with a towel. Let rise for 30 minutes at room temperature.

Remove the towel and deflate the dough by punching down. Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size.

Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. I used a large cast iron pan. Cover with a towel and let rise for an additional 30 minutes at room temperature. Preheat oven to 375 degrees.

Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil. If they aren't browning enough, broil for one minute at the end of baking.

Remove rolls and brush hot rolls with margarine. Serve immediately or store cooled rolls in an airtight container for up to 3 days.