1 (1/4 oz) pkg active dry yeast
1 cup warm almond milk
6 TB honey
4 TB melted earth balance
3 1/2-4 cups white whole wheat four
1/2 tsp sea salt
1/4 tsp baking soda
Dissolve the yeast in the warm almond milk in a large bowl. Whisk the honey and 3 TB melted earth balance in a Small bowl; stir into the milk mixture. Add 2 cups of the flour, salt, and baking soda; stir until combined. Knead in enough of the remaining four, 1/2 cup at a time, to form a soft dough. Turn the dough onto a lightly floured surface; knead for 5 minutes or until the dough is smooth and elastic. Shape the dough into a ball and place in a large greased bowl, turning once to grease the entire surface. Cover; let rise in a warm place for 1 hour or until doubles in size. Punch dough down.
Grease two 15 x 10 x 1 inch baking sheets. Turn the dough out onto a lightly floured surface; knead 5 to 6 times. Divide the dough into 18 equal pieces; shape each piece into a ball. Place 2 inches apart on the prepared baking sheets. Cover; let rise in a warm place for 20 minutes or until doubles in size.
Preheat oven to 400. Brush the rolls with the remaining 1 TB earth balance. Bake for 12 to 14 minutes or until lightly browned. Cool on a wire rack. Serve warm or at room temperature. Store in a covered container.
Adapted from a recipe from "Delicious Salad Meals" by Dot Vartan