Add the yeast to the lukewarm water. Let stand as you prepare the dough.

Place the cold vegan butter, granulated sugar, and salt in a large mixing bowl. Set aside.

Place 1 cup of water in a saucepan and bring it to a boil. Turn off the heat and pour the boiling water over the cold shortening. Whisk to dissolve the shortening, sugar, and salt into the water.

Add the Just Egg and dissolved yeast to the mixing bowl and whisk until combined.

Add the sifted flour and stir with a rubber spatula to incorporate the flour until a soft dough forms.

Cover the bowl with plastic wrap or a plate. Let the dough rise for 2 hours on the counter or up to 12 hours in the refrigerator. See Note 1.

Preheat oven to 425ºF. Lightly grease an 8x8 cake pan.

Remove the cover from the mixing bowl and gently punch down the dough to form a loose dough bowl. Grease your hands with butter or shortening and begin pinching off the dough into tablespoon-sized balls. Add them to the cake pan. You should have 4 rows of 5 small rolls or 4 rows of 4 larger rolls. It’s okay if the rolls touch.

If desired, sprinkle flaky sea salt over the rolls.

Transfer the rolls to the preheated oven for 20 minutes. Remove from the oven and let stand for 5 minutes.

Turn the rolls out of the cake pan and break them into individual rolls. Transfer them to a serving plate or a breadbasket. Enjoy! You can store homemade rolls in an airtight container on the counter for 3 to 5 days. Alternatively, you can freeze these rolls in an airtight container for up to 3 months.