Gently warm 1 cup of unsweetened almond milk until lukewarm (110°F). Sprinkle in 2 teaspoons of active dry yeast and 1 tablespoon of organic cane sugar. Allow to sit for about 5-10 minutes until frothy.

In a mixing bowl, combine the frothy yeast mixture with 1/4 cup melted vegan butter, 3 cups of all-purpose flour, and 1 teaspoon of fine sea salt. Mix until a sticky dough forms.

Lightly flour your surface and knead the dough for 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm area for about 1 hour or until doubled in size.

Punch down the dough, divide into 12 pieces, shape into balls, and place seam-side down in a greased baking dish.

Cover the dish and let the rolls rise for another 30 minutes in a warm place.

Preheat your oven to 375°F. Bake the rolls for 20-25 minutes until golden brown.

Remove from the oven and brush with 2 tablespoons of melted vegan butter.