Ingredients

3-1/2 cups whole wheat pastry flour

1 pck. rapid-rise, highly active yeast

1 tbsp. honey

3/4 cups warm water (105-115 degrees F.)

1 tsp. sea salt

3/4 cup almond milk (or soy, hemp, cow or rice will work too)

2 tbsp. olive oil + extra for coating dough

Directions

Preheat oven to 350 degrees F. In a large mixing bowl, combine the honey and water and stir until honey is dissolved. Add yeast to water/honey mixture and let stand until foamy. (about 10 minutes) In a medium-sized bowl, combine the flour and salt. Once the yeast mixture is foamy, add the oil and milk and stir briefly. Add the flour to the liquid mixture and stir with a wooden spoon until it gets thick enough to knead with your hands. (if you have a mixer, you can do this all in one bowl with a dough hook) Knead for about 5 minutes. The dough should be slightly sticky, but firm and smooth. If it’s too sticky, add a bit more flour, 1 tbsp. at a time. Coat the ball of dough in olive oil, cover the bowl with a towel and allow the dough to rise for 1 hour. Now break the dough into 12 equal pieces and roll into balls. Place on an oiled cookie sheet, cover with a towel and let rise for 1 more hour. Brush the rolls with a small amount of milk (whichever type you used), using a basting brush. Bake rolls for approximately 40-50 minutes. They should have a nice golden brown crust when done. Remove from oven and cool on a cooling rack (if you can wait that long. Mine were half gone before they got cool enough to put in storage)

(Makes 12 rolls)