For the rolls: 280
g flour (2 1/3 cups)[I used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package
active dry yeast (7
g or 2 1/4 t) 30
g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25
g coconut oil, melted (2 T)[vegetable oil
of your choice works well, too] 1/4 t salt