Directions

• In a blender, add the soy milk and the spinach. Blend until smooth.
• In a stand mixer, poor the “liquid spinach”, then add the yeast, the sugar, the flour, the vegan butter (in small chunks) and the salt.
• Mix for 10 minutes (starting at low speed up to medium-high).
• Once done, the dough is a bit sticky. Place it on floured surface and cut it in 12 pieces (around 90 to 100g each). Roll each piece in a ball. Place them in a oven safe baking tray lined with baking paper. Cover with cling film or towel.
• Let the dough rest for 2-3 hours at room temperature.
• Uncover and bake at 180C for 15 minutes or until light brown.