A standard sized muffin pan and your preferred rolling device (such as a rolling pin or wine bottle) will be necessary.

In a small dish, mix yeast in warm water until dissolved. In a mixing bowl, Add sugar and salt to pre-mixed egg replacer. Beat in milk and hot water until well-mixed. Add dissolved yeast and beat.

Using a wooden spoon, mix in about 2 1/2 cups of flour, adding more (up to 3 cups) as necessary to make a soft dough. Knead dough a few times.

Roll out dough to 1/2 inch thickness and spread with a thin layer of butter (it should be about 1 tablespoon). The back of a tablespoon or your fingers work well for spreading. Repeat this 4 more times.

Finally, do not butter after the last fold, but roll into 1/2 inch thickness and cut 1×1 inch squares, and place 3-4 squares upright in each non-stick sprayed muffin tin. Let rise about 45-60 minutes, or until well risen.

Bake in middle rack at 400° F for 15 minutes or until golden brown. Serve warm with a dish of Earth Balance.