Total Time
3hrs 10mins
Prep 2 hrs 50 mins
Cook 20 mins

This is my favorite bread recipe. The rolls have a soft crust and are slightly sweet and yeasty. They are especially good straight from the oven but also keep well for a few days. I like to brush them with agave nectar instead of the margarine/oil to make them a bit sweeter. If you eat honey, that could work too. This recipe is adapted slightly from the Soft Sandwich Bread recipe at Prep time includes preparation and rising times.

Ingredients Nutrition

  • 2 cups rice milk or 2 cups soymilk
  • 14 cup margarine or 14 cup oil, plus 1 T extra for brushing
  • 12 cup sugar, plus 1/4 t extra
  • 1 12 teaspoons salt
  • 14 cup warm water
  • 2 tablespoons yeast
  • 5 12 cups flour
  • 1 tablespoon agave nectar (optional)


  1. Heat rice/soy milk to scalding. Pour into a bowl with the margarine/oil, 1/2 cup of sugar and salt.
  2. In another bowl combine the water, yeast and 1/4 t sugar and allow to sit for 5 minutes.
  3. After the soy milk mixture has cooled, add the yeast mixture. Then add 1/2 cup flour and beat about 200 times. Allow to rest for 5-10 minutes.
  4. Add 4 cups flour and beat well, then begin to mix with your hands. Add about 1 more cup flour or enough to produce a consistency of dough that can be turned out onto a floured board. Knead for 5 minutes.
  5. Put dough into a well-oiled bowl and let rise for 1 hour. Punch down and form about 12 rolls. Place them on an oiled cookie sheet and allow to rise for 1/2 hour.
  6. Bake at 375F for about 20 minutes or until the bottoms are brown and the tops are beginning to turn golden brown. Brush with margarine/oil/agave nectar.
Most Helpful

The rolls are delicious! Light and fluffy with just a hint of sweetness. They were one of the best parts of our Thanksgiving meal. Thank you for the recipe!

Kris B. November 29, 2013

These are totally yummy and I love that the rising time is not as long as traditional bread. I glazed them with maple syrup and it was just a blast of taste. Two thumbs up!

CupcakeDiva00 June 18, 2013

These rolls were super delicious!! I cut the amount of sugar in half because I am trying to watch how much I eat and they were still sweet enough, especially if you lightly glaze the hot rolls with maple syrup, then they are like warm puffs of heaven. I also used half wheat flour and half bread flour and my boyfriend, a notorious wheat flour hater, couldn't stop telling me how good they were. I did use unsweetened almond milk because that is my non-dairy drink of choice, but doubt they would taste much different with some other milk alternative. Thanks for the great recipe!! I will definitely make these again.

phelialiver October 21, 2010