Breakfast Roll without Yeast

For the breakfast biscuits without yeast, mix flour, salt, sugar and baking soda in a bowl. Add soy milk and knead for about 5 minutes.

Add lemon juice and soy spread in small pieces and knead for another 5 minutes. The dough should be soft but not sticky. If necessary, add a little more flour or soy milk. Wrap in plastic wrap and let rest either overnight or at least 30 minutes in an icebox.

Preheat the oven to 220°C top and bottom heat. Place a baking tray at the very bottom of the oven. Divide the dough into 12 pieces of about the same size. Form a roll out of each piece and place them next to each other on a baking paper.

Brush the rolls with soy milk and make one incision with a sharp knife. Put them into the oven, pour about 100 ml of water into the lower baking tray, close immediately and bake for 15-20 minutes. The breakfast rolls without yeast are best enjoyed still warm.

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