We made these for Thanksgiving dinner and they turned out so light and fluffy! We couldn't stop eating them!
Makes 16, serves 8
- 3/4 cup boiling water
- 1/3 cup dairy-free butter
- 1 large egg, beaten
- 1/4 cup honey
- 1/2 tsp. salt
- 1 1/4 tsp. rapid-rise yeast
- 2 1/2 cups whole wheat or spelt flour
- 2 Tbs. dairy-free butter, melted
- Pour boiling water over shortening in large bowl; let stand until lukewarm.
- Using wooden spoon, beat egg, honey, salt and 1/2 cup flour into butter. Beat in yeast until blended.
- Beat in flour, 1/2 cup at a time until dough is stiff and does not cling to sides of bowl. Turn dough onto floured surface, and knead in any remaining flour. Knead until smooth and elastic, about 5 minutes.
- Place dough in large oiled bowl, turning to coat. Cover with oiled plastic wrap, and let rise in warm place until doubled in bulk, about 1 1/4 hours. Or refrigerate dough to rise more slowly, at least 4 hours or overnight.
- Preheat oven to 350F.
- Punch dough down, and turn onto lightly floured surface. Using floured rolling pin, roll dough out to about 1/2-inch thick. Use 3-inch round biscuit or cookie cutter to cut circles. Repeat until dough is used up. Brush each circle with butter; fold in half, gently pressing edges together to close. Do not pinch edges to seal. Place rolls on large ungreased baking sheet. Cover loosely with plastic wrap; let rise until doubled in bulk, about 1 hour. Rolls can be refrigerated for up to 24 hours to rise before baking.
- Bake 17 to 20 minutes, until slightly browned. Cool slightly on baking sheet.