In small bowl, combine warm water, yeast and molasses. Stir gently to dissolve. Let sit 5-10 minutes until it becomes frothy and bubbly.

In large mixing bowl, combine yeast mixture, olive oil and maple syrup (if using). Stir until well mixed.

Gradually add flour, one cup at a time, to wet ingredients. Stir in the salt as you mix. The dough should start to form.

Turn dough out onto lightly floured surface and knead about 6-8 minutes, until dough becomes smooth and elastic. If dough is too sticky, sprinkle in a little more flour, as needed.

In lightly oiled bowl, place dough and cover with towel or plastic wrap. Place in a warm spot to rise about 1 to 1-1/2 hours, until it has doubled in size.

Punch down dough to release air, then divide it into 12 equal portions. Roll each portion into a ball and place in greased 9x13-inch baking dish, or arrange them in a circle on round baking pan.

Cover rolls with towel and let them rise another 30-45 minutes, or until they’ve puffed up and are touching each other.

Preheat oven to 350 degrees F. Bake rolls 20-25 minutes, or until golden brown on top. (Note: To check for doneness, tap top of rolls – they should sound hollow.)

If desired, brush rolls with melted vegan butter immediately after baking for a soft, buttery finish. Let rolls cool slightly before serving.