In a large mixing bowl, combine warm plant milk and sugar. Add the yeast and stir. Let sit for 5 minutes.
After 5 minutes, add 6 tablespoons of melted non dairy butter and stir to combine.
Add 4 cups of flour and the salt. Stir until a shaggy dough forms. Turn the dough out onto a floured counter top and knead until the dough is smooth, adding a little flour as you go to keep the dough from sticking to the counter. You may need up to 1/2 cup more flour.
Place the dough into a lightly oiled bowl and cover with a damp dish towel and let rise until the dough doubles in size. 1 to 1 1/2 hours.
Line 2 baking sheets with parchment.
Lightly flour your work surface and turn the dough onto it. Pat the dough into a rectangle that is about 1/4 inch thick. Using a biscuit cutter that is about 2 1/2 inches in diameter, cut as many circles as possible from the dough. Peel the scrap away and put it in a pile.
Brush the tops of the circles with melted non dairy butter and fold each circle in half, pressing to seal with your pointer finger. Transfer to a parchment lined baking sheet leaving about 2 iInches of space to allow for rising.
Repeat the with the scrap until no more dough remains. Your last few may look a little wonky, but they will still taste great.
Brush the tops of the rolls with non dairy butter and cover the baking trays with dish cloths to let the rolls rise for about 30 minutes.
Preheat oven to 350* after the rolls have been proofing for 25 minutes. When the oven is preheated bake the rolls for 25-27 minutes or until they are lightly golden.
Let cool slightly before serving with your favorite spreads.