Preheat the oven to 400°F and grease a 9x13-inch baking dish.

In a liquid measuring cup, heat 1 cup non-dairy milk and ¼ cup plant-based butter until butter melts.

Using a thermometer, measure the temperature of the melted butter and non-dairy milk. You are looking for a temperature between 110°F and 115°F.

In the base of a stand mixer, measure out 2 Tablespoons yeast and 2 Tablespoons sugar. Pour the non-dairy milk mixture over the yeast and sugar and stir to combine.

Let the yeast sit and activate for 5 minutes.

Once the yeast activates, add 2 Tablespoons maple syrup.

Fitted with the dough hook attachment, turn the mixer onto low and slowly scoop 4 cups flour and 1 teaspoon salt into the mixing bowl until all of the dry ingredients are added.

Once all of the flour has been added crank the speed up and knead the dough for 4 minutes.

Remove the dough from the mixer and divide into 12 balls. Roll into dinner rolls by pinching the ends and rolling the top into a dome in your hand.

Place the rolls into the prepared baking pan and cover. Allow to rest 20 minutes.

Bake 15-20 minutes in the preheated oven or until golden brown.

Brush the tops with vegan butter and enjoy.

Allow ¼ cup vegan butter to come to room temperature.

In a small mixing bowl stir together vegan butter, 1 Tablespoon powdered sugar, ½ Tablespoon maple syrup, ¼ teaspoon vanilla, 1 teaspoon cinnamon, and a pinch of salt until well combined.

Chill to set and serve with warm dinner rolls.