1/2 cup soy milk
1 1/2 tablespoon sugar (I use evaporated cane)
1 teaspoon salt
1 tablespoon non-hydrogenated margarine
1/2 cup lukewarm water
1 packet yeast (about 2-1/4 teaspoons)
2 1/4 cups unbleached flour
1/4 medium red onion, minced
2 cloves garlic, minced
1 teaspoon thyme (dried)
1 tablespoon rosemary (dried)
Mix the soymilk, salt, sugar in a small saucepan and plop in the margarine. Heat until *almost* boiling, stir, and remove from heat. Add the onion and garlic. Let cool.
Mix the flour with the herbs.
Dissolve the yeast in the water in a large bowl, and add the soymilk mix (should be lukewarm/room temperature-ish) and flour mix. Stir well.
Let the dough rise, covered, for about 45 minutes. It works best if it's somewhere warm (I put it on top of the oven, preheating at 350 F).
Plop spoonfuls of the dough onto a greased pan/ sheet, making about 12 rolls (or whatever you like). Bake for about 20 minutes, until the tops are browned.
*It's kind of a hassle to go and mix the herbs with the flour separately, but otherwise I find it's hard to get an even mix of herbs in the dough.
The smell of the rolls baking will make you want to eat them right out of the oven... I did =)
These re-crisp well in a toaster oven (or the oven for a minute or two), but not the microwave. It just doesn't do justice to bread.