In a bowl whisk all the dry ingredients for the bread and keep aside.
In another bowl, combine water, yeast and sugar and let it sit until frothy. 5 minutes. Add the flax and mix in. Let it sit for a minute.
Add the dry to the wet. Add in the yogurt and oil and mix well. The mix will be sticky stiff batter like dough. Let the sticky dough sit covered for 20 minutes.
Grease or line an 8 inch cake pan or pie pan. Using flour or oil on your hands shape the dough into small (1.5 inch or more) balls and place them 1/2 inch apart in the pan.
Spray water liberally on the balls and let it sit for 10 minutes. Spray or brush olive oil liberally on the rolls. Sprinkle garlic and basil. Cover and let sit for 10 to 15 minutes near the warming oven. Let the rolls increase in size to at least 1.5 times the original. Preheat the oven to 375 degrees F / 190ºc.
Cover the pan lightly with parchment or place a foil on top (important to cover the pan to capture steam). Bake for 24 to 25 minutes.
Remove from the oven and let the rolls sit partially covered for 10 minutes. Remove from the pan and serve with vegan butter. You can brush additinal vegan butter or olive oil on the rolls before serving.
To make ahead, you can make the dough and refrigerate for upto 2 days. Let it come to room temperature, then shape into rolls and proceed with the recipe.To steam the rolls, place rolls in a pan that fits the steamer. Steam for 25 to 30 minutes. Cool for 10 mins and serve.Variation: for higher rise, add 1/2 tsp xanthan gum to the dry ingredients.Nutritional values based on one serving