3 tablespoons egg replacer (I used 3 tbsp flax meal mixed in 6 tbsp water, let it rest for at least 5 minutes)
Toppings:
Vegan butter
Organic Sugar
Daiya Cheddar Cheese (optional)
Instructions
In a small bowl, mix warm water, yeast, and a teaspoon of sugar. Let it rest for at least 15 minutes or until foamy.
In a large bowl, mix the dry ingredients: flour, sugar, and salt
Add in the wet ingredients: almond milk, yeast mixture, and egg replacer.
The mixture should be a gooey consistency but not too wet. If so, add more flour to adjust.
Knead for 20-30 minutes. I used an electric stand mixer and kneaded for 20 minutes until the dough is smooth.
Transfer the dough to an oiled bowl and cover with plastic wrap. Let it rise for 1 hour.
Trick: I learned from vegan chef Chloe Coscarelli to pre-heat the oven at its lowest setting then turn off. Place the dough inside and let it sit for about an hour. This way, the dough will rise faster.
After the dough doubles its size, remove from the oven and punch it in the middle to let the air out. Form it into a log and divide it into 8-10 sections, depending on the size you want them to be.
Using a rolling pin, flatten each section to a thin rectangular shape.
Brush melted butter on top then roll the dough from end to end to form a log shape.