Cover dough with a damp tea towel and allow to 'rest' for 10 minutes. Divide into equal portions, depending on how many buns you want to make (see notes at top of recipe). Grease a cookie sheet or baking pan (use metal tins for even baking). Roll each dough portion into a ball, flatten for burger buns, only slightly for dinner rolls).

Place on baking sheets, allowing about 1 inch between each bun. Cover with damp tea towel and allow to rise in a warm, draft-free place until buns are doubled in size, about 30-40 minutes.Preheat oven for last 10 minutes of rising time.

Bake for 20-25 minutes until golden brown. Cool slightly before serving (if you can wait that long!)

Notes: I use REGULAR dry baking yeast NOT the type specified for bread machines and have achieved better results and less problems with over-rising, when using bread machine. Also, when dough is mixing in machine it should form a smooth ball, not sticking to sides of bread container in the bread machine. Add a bit more flour or water during mixing cycle only, if required, to achieve the right dough consistency. Do NOT lift lid on bread machine during rising cycle.

Recipe from Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way and was provided by www.veggiesyarnsandtails.wordpress.com