If you ever wonder what else you can do with the leftover okara (soybean pulp), you should try this okara dinner rolls recipe. They are so soft and yummy.
Activate the yeast in 50 ml (1/4 cup) of the warm milk. Let it sit for 10 minutes and it will turn foamy. If it doesn't, the yeast is no longer good and do not proceed with the recipe until you get a new batch of yeast
Combine the okara, softened butter (I use coconut oil), egg, sugar, flour, and salt in the bowl of a stand mixer fitter with a dough hook attachment. Knead on medium-low speed (speed 4 on KA) for 6-7 minutes. The dough forms a ball around the hook. If the dough feels dry, you can add a bit more milk, one teaspoon at a time. It may feel slightly sticky, but it shouldn't stick to the side of the bowl after kneading, if it is, then you may need to add a bit of flour
1st proofing:
Oil the bowl and put the dough back and cover. Let it rise in a warm place for 1-2 hours or until it doubles in size. This depends on the temperature where you are. It takes longer when the room temperature is colder
Shape:
Line a 9 x 9 square pan or something similar with a parchment paper overlapping so it's easier to remove them from the pan.
When you poke your finger into the dough, the indentation stays. The dough is done proofing. Lightly dust your work surface and transfer to a work surface and deflate the dough and shape it into a long log. Cut into 9 equal pieces or 12 smaller ones
Round each dough into a ball and put each one in the pan, seam side down. Kinda space them out to allow some room for the dough to rise
2nd proofing:
Cover with a damp towel or a plastic wrap and let them rise again until they are puffy and double in size, may take about 1 hour or longer. 15 minutes before the end of proofing, preheat the oven to 350 F (180 C) for a conventional oven
Baking:
You can dust the top with some flour for a more rustic look if you want to or simply omit this step
Put the pan on the middle rack and bake for 20-25 minutes or until golden brown or if you have an instant thermometer, the internal temperature should read 195-200 F (90-93 C)
If you didn't dust the top with flour, you can brush with some melted butter while they are still warm