Vegan Rolls/buns

This is my recipe for vegan dinner rolls or buns
They taste best on the first day but keep in a container for 2 or 3 days
You can freeze them for about a month

You will need:
300 ml soy milk ( or any other milk substitute)
500 gr of white bread flower (when using a darker flower you'll need 320 ml of soy milk)
25 gr bakers yeast/ 13 gr active dry yeast
30 gr sugar
50 gr margarine
10 gr salt

When using a breadmaker or mixer add wet ingredients first, then dry adding the yeast last (and keep the yeast an salt separated)
Let the machine do the work and clean/prep your workspace dusting it lightly with flour

The dough should be enough for 12 normal sized or 8 large rolls
Make balls out of the dough and flatten them
Let them proof for 30 minutes (either use the oven set to 20-50°C degrees or a warm space )

Flatten your rolls a bit and then let it rise for about an hour
Preheat your oven to 250 °C degrees

Bake your rolls in the preheated oven for 8 to 12 minutes
When done baking take them out of the oven and spread a little bit of margarine on all of the rolls/buns
Let them cool on a rack