Warm non-dairy milk to approximately 100* F. Add the milk into a large bowl, and add the granulated sugar. Mix together, then add the yeast and mix. Allow the yeast to bloom for 5 minutes.
Next, add melted non-dairy butter and stir. Then add 3 ½ cups of the flour and salt and stir. The dough will be really shaggy and sticky.
Flour your work surface and scrape the dough out of the bowl. Knead the dough until it becomes smooth and elastic, using up to ½ cup more flour as needed to keep the dough from sticking. This will take about 5 minutes.
Place the dough into an oiled bowl and cover with a dish towel. Allow the dough to rise until it has doubled in size, about 1 ½ to 2 hours.