Lightly warm the milk, and add the yeast and the agave syrup. Let it rest for 10 minutes.
Mix. In a large bowl, mix the flour and vegan butter.
Add the yeast milk and salt. Mix well.
Knead until a smooth elastic dough forms, for about 20 minutes.
Brush the dough with vegan butter, cover the bowl with a plastic wrap, and set it somewhere warm to rise for two hours until it’s doubled in size. I like to let it rise overnight for them to get fluffier.
Prepare a cake pan. Lightly grease a baking sheet for your rolls.
Knead the dough for another two minutes and then start forming your 1-inch diameter buns. Take off pieces of the dough and create balls by pulling the edges down so that the top becomes smooth.
Layout the buns on your baking pan, brushing them with extra margarine, leaving some room between them to allow them to rise.
Cover again with the same plastic wrap and allow the rolls to rise again for around 10 minutes.
Preheat the oven to 450 ºF (220 ºC).
Bake. When it’s finished its second rising, brush with bread margarine, put some rosemary sprigs on it and bake for 25 minutes, until the rolls are golden on top.
Notes
Enjoy! We like eating them hot. Feel free to put them in the oven for a few minutes to reheat them before serving.