Pour the flour into a large bowl. Stir with a whisk or sift to remove any clumps. Add the yeast and mix together with a spoon. Then pour the sugar and salt in and mix together. Note: if you only have active dry yeast proof the yeast according to package directions with ¾ cup + 1 tbsp nondairy milk and the sugar.

Make a well and pour in the melted vegan butter and ½ cup of nondairy milk. If using the active dry yeast add that in now. Mix with a spoon until a shaggy dough forms. Gradually add the rest of the nondairy milk while mixing. Then knead the dough with clean hands in the bowl and once it is starting to form a ball turn it out onto a clean surface. Knead for 5 minutes or until the dough has formed a smooth ball. Add a bit of oil to the bowl, coat the dough, and cover to proof for 1 hour.

After it has risen remove the dough and use a rolling pin to roll it into a large rectangle. Keep the dough about ¼ inch thick and my rectangle was about 16 inches long and 9.5 inches wide.

Spread the tomato sauce across the dough. I prefer to only add a little and then serve for dipping later. The more you add the harder it may be to roll the dough.

Then sprinkle the vegan cheese across the dough. Then, use your hands to push the cheese into the dough a bit to help it stick better.

Using both hands roll the dough up as you would a cinnamon roll.

Once rolled up use a sharp knife to carefully cut 12 rolls.

Place them in a oiled baking dish (9x13) and cover with a dish towel. Let them rise for a half hour.

After they are done rising and oven is preheated bake pizza rolls for 25 minutes or until golden brown.

Once they are done, brush with oil if desired and remove from the pan after 5 minutes of cooling.

Garnish with vegan parmesan cheese and serve with extra sauce.