vegan Super Soft Dinner Rolls made with Silk Almond Milk

INGREDIENTS:
1 cup Silk Almond Milk (unsweetened)
2 tablespoons sugar
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup warm water (about 110°F/45°C)
1/4 cup vegan butter or margarine, melted
3 1/2 cups all-purpose flour
1 teaspoon salt
INSTRUCTIONS:
Activate the yeast: In a small bowl, mix the warm water and sugar until the sugar dissolves. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes foamy.
Warm the Almond Milk: Heat the Silk Almond Milk in a small saucepan over low heat until it’s warm to the touch. Do not let it boil. Remove from heat and set aside.
Combine Ingredients: In a large mixing bowl, combine the activated yeast mixture, warm Silk Almond Milk, melted vegan butter, flour, and salt. Stir until a soft dough forms.
Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours or until doubled in size.
Shape the Rolls: Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a ball and place them on a greased baking sheet, spacing them evenly apart.
Second Rise: Cover the rolls with a clean kitchen towel or plastic wrap and let them rise again for about 30-45 minutes until they double in size.
Preheat Oven: While the rolls are rising, preheat your oven to 375°F (190°C).
Bake: Once the rolls have doubled in size, bake them in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
Cool and Serve: Remove the rolls from the oven and let them cool on a wire rack for a few minutes before serving.