Weigh and mix the dry ingredients in a large bowl. Heat the soy cream lukewarm in a small saucepan. Crumble the yeast and use a fork to stir into the warm soy cream until it has dissolved. Add the yeast mixture to the dry ingredients and knead a soft, pliable dough. Let rise in the bowl in a warm place, covered with a damp tea towel, for about 30 minutes.
If the dough has visibly enlarged, knead it well on a floured surface. Roll out the dough about 1.5-2 cm thick and cut out circles. Knead, roll out and cut out the supernatants again until the dough is used up. Place the circles on a baking sheet lined with baking paper, brush with water and let rise in a warm place for another half an hour.
If you want raisin rolls, you can soak a handful of raisins in cold water for 5 minutes, squeeze them out and knead them into the dough.
Preheat the oven to 200 ° C. Brush the pastry again with a little water and bake for about 10-15 minutes on the middle rack.
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