The bestest fluffiest dinner rolls you will ever eat.

Marix could eat a billion of these rolls. They are good with soup, turkey, casserolls, or just plain on their own with Nucoa and Jam.

1 cup of warm rice milk
1 cup of warm water
1/3 cup sugar
1/3 cup canola oil
1 TBSP salt
1 TBSP yeast
4 cups approx flour

Mix milk, water, sugar, oil and salt in a large bowl. Stir in the yeast and lett proof for 2 to 3 minutes until foamy. Add flour one cup at a time, mixing well after each addition. Add enough flour to make a slightly sticky but workable dough, but not so much that the dough becomes smooth. We are not making bread here. Let raise in bowl for 45 minutes. Punch dough lightly and knead again lightly. Grease and flour your counter liberally. Roll out the dough till 1/2 inch thick. Cut into 4 inch circles with a circle cutter. Fold roll in half, place fold on the bottom.Baste roll with ricemilk, and melted Nucoa.

Bake at 350 for 15 to 20 minutes or untill golden brown.