Vegan milk rolls with soy cream

Ingredients for 1 servings:

• 500 g flour
• 60 g sugar
• 5 g salt
• 2 tbsp vanilla sugar
• 350 g soy cream (soy cream cuisine)
• 1 cube of yeast, fresh
• e.g. raisins

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Weigh the dry ingredients in a large bowl and mix. Heat the soy cream in a small saucepan until lukewarm. Crumble the yeast and stir it into the warm soy cream with a fork until dissolved. Add the yeast mixture to the dry ingredients and knead into a soft, supple dough. Leave in the bowl in a warm place, covered with a damp tea towel, for about 30 minutes. Once the dough has visibly increased in size, knead it well on a floured surface. Roll out the dough to a thickness of about 1.5-2 cm and cut out circles. Knead, roll out, and cut out any excess dough until all the dough is used up. Place the circles on a baking sheet lined with baking paper, brush with water, and let rise in a warm place for another half hour. If you want raisin buns, you can soak a handful of raisins in cold water for 5 minutes, squeeze them dry, and knead them into the dough. Preheat the oven to 200°C. Brush the pastry again with a little water and bake on the middle rack for about 10-15 minutes.