Warm up milk in microwave for 20-30 secs until warm, and melt the butter
Mix melted butter, warm water, warm milk, and sugar in a bowl or your bread maker bread pan.
Scatter yeast on top of the almond milk mixture and let sit for 5 minutes or so.
Add your flour on top of the yeast mixture and then your salt on top of the flour. The order of adding your ingredients is important as you don’t want the salt to touch your yeast until mixing your dough.
Knead for 5-10 minutes until dough springs back and shape into ball (let your bread maker knead for the same amount of time).
Put the dough in a large bowl (or leave in bread make bread pan) and cover with damp tea towel before leaving to rise for an hour or until doubled in size.
After rising place the dough on a floured surface and flatten with your knuckles. You want to remove any large air bubbles.
Knead the dough for 1-2 minutes until it springs back and divide into 8 equal balls.
Dust the ball with a bit of flour and flip over onto its floured side.
To shape the balls flatten the dough ball slightly, grab the edge of the dough and fold over that edge into the centre. Repeat multiple times along the edge to create a round tight ball.
Turn the ball back over so the pinched dough and folded centre is at the bottom.
Use the outer side of your hand to shape the balls into a smooth round shape.
Place balls onto a greased baking tray and cover with clingfilm or towel. Leave to rise for 45 minutes.
In the meantime make your glaze by combining ½ tablespoon of maple syrup and 1 tablespoon of plant based milk.
Pre heat your oven to 190°C (375°F).
Glaze the top of each risen rolls, sprinkle with salft flakes (optional) and bake for 25 minutes until crispy and brown.