Mix together your milk, water, earth balance and sugar in a bowl. Stir to combine and then pour the yeast evenly on top. Stir again and then let the mixture activate for 5 minutes. It should be very foamy, if it isn’t your yeast is probably dead and you will need to start over.

In a large bowl, mix four cups of flour with the salt, and pour in your yeast mixture. Knead this dough on a floured surface for at least 10 minutes. You’ll know you have developed enough gluten when you poke the dough and it bounces back, leaving almost no indent. It’s impossible to over-knead this by hand, so when in doubt, keep kneading!

Place the dough in a greased bowl, cover with cling wrap and let the dough rise for an hour in a warm spot.

After the dough has doubled in size, uncover it, punch it down and place it on a floured surface. This dough is super versatile, so you can shape it however you like! It makes 16 servings so if you are doing loaves, I recommend forming at least two.

Place your shaped dough on a parchment lined baking sheet. Cover again and let rise another hour.

Preheat your oven to 375F and then brush the rolls with either egg wash or melted Earth Balance for color.

Bake at 375F for 30 minutes and that’s it!

Serve warm!