Combine the plant milk and sugar in a small microwave-safe bowl for 15-30 seconds until lukewarm.
In a saucepan over medium-high heat, combine the oil and 3 TBS flour until smooth, once the flour begins to sizzle, slowly add your water while stirring until it becomes an even paste.
Once you've got an even paste, remove it from the heat and add to the milk-sugar mixture, whisk to combine. Your milk and paste mixture should be warm but not hot, add the yeast and whisk to combine, and let it set for 5 minutes.
In a medium-large bowl, combine your 3 cups of bread flour with the salt.
Once the milk mixture has set for approximately 5 minutes, you can pour it into the bowl with the flour and combine with a wooden spoon or runner spatula until you have a shaggy crumbly consistency. Let this set for 5 minutes to hydrate the flour.
Knead by hand for 3 minutes until you have a nice smooth ball of dough. Set the dough in a medium/large oiled bowl, cover it with a damp kitchen towel or plastic wrap, and set it in a warm place for 1-2 hours, the dough should about double in size.
Pat down the dough, remove it from the bowl onto a clean flat surface, and cut it into 12 evenly sized pieces.
Roll the dough in a circular motion on a flat surface with your hand, it should form a ball that tightens the more you roll. Each ball should take about 10 seconds or so to roll. As you go, place them directly into a greased 9x13-inch pan.
Cover and place in a warm place for about 1 hour or until they are double in size. Once they've risen, they should all be touching with little space at the corners of each roll.
Lightly oil with olive oil and a brush, then lightly sprinkle with salt. Place in the bottom 3rd of the oven and bake for 25-30 minutes.
Remove from the oven, and allow to cool for 10-20 minutes before removing from the pan. ENJOY!