Dinner Rolls

¼ cup warm water
1 package active dry yeast
¾ cup warmed soy or rice milk
¼ cup honey/Turbinado/succanat
1 teaspoon salt
1 egg substitute
¼ cup olive oil
3 ½ to 3¾ cup flour (half white, half whole wheat works well too)

In bowl, dissolve yeast in water. Add milk, sugar substitute, salt, egg substitute, olive oil, and half the flour to yeast. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured board. Knead until smooth (5 min.) Round up in greased bowl, bring greased side up. Cover with cloth. Let rise in warm place (85*) until double, about 1 ½ hour. Punch down; let rise again until almost double, about 30 minutes.

Roll dough about ¼ inches thick into a 12 inch circle. Cut into 16 pie-shaped pieces. Beginning at rounded edge, roll up. Place on pan, point underneath.

Let rise until light, 15 to 20 minutes. Heat oven to 400*. Bake 12 to 15 minutes on lightly greased pan or baking sheet. Serve piping hot.