Add the 450 g (3 1/2 c) of your flour and the spices to a large mixing bowl. Stir together to combine. (This recipe was developed using flour made with The Plant Based Egg, and I do not know how a flour without it will perform. See the recipe notes for more information.)

Make a well in the center of the flour and spice mixture, then add the yeast and the 4 g (1 tsp) of vegan sugar to the well.

Warm the seltzer water to 118 degrees Fahrenheit. (Be sure to stir the water before checking the temperature as hot spots can occur.) Pour the warm seltzer water into the well with the yeast. Let stand for five minutes until the yeast is nice and bubbly. 

Stir together with a sturdy spatula or a large spoon. The dough will be quite firm.

Add the salt, vanilla, vinegar, vegan butter, lemon zest, orange zest, raisins, and the rest of the sugar. Just let them all sit on top of the dough, and do not stir them in.

After 30 minutes, undo the bag and fold it back. The dough will be puffy. If you are using a hand mixer with dough hooks, beat on high speed for three minutes. If you are using a stand mixer with a paddle attachment, beat on medium-high speed for two minutes. Scrape down the bowl, then place the bowl back in the bag as before. Let the dough rise for an hour if the room is around 70 degrees Fahrenheit, and for 40 minutes if it is close to 85 degrees. (Use a time in between for a temperature in the middle.) Set a timer so you remember!

The dough will be quite puffy now. Stir the dough down with your spatula or spoon, then pinch some of the dough between your fingers. It may be too soft and sticky to shape easily. If so, you are going to add more flour, a little at a time, just until the dough is shapeable. Knowing exactly how stiff the dough needs to be really comes from experience, but you want it to be only just stiff enough to be able to shape easily. If you add too little, the dough will be too soft to work with. If you add too much, it will not rise sufficiently. (Err on the side of too little until you get the feel what the dough should feel like, because it is better to have your rolls spread out too much but still be fluffy, than it is to have them not rise enough and be doughy.)

When you have added enough flour, the dough will not stick to the bowl anymore, and you will be able to easily shape a ball of dough (gloves make this much easier!) Divide the dough into twelve equal pieces. I use a scale to be sure they are equal as this ensures even baking later. Tip: weigh your bowl before you add the flour at the start of the recipe and write down the weight. Then, when you are ready to divide the dough, weigh the bowl with the dough, subtract the weight of the bowl, and divide by twelve. That is how much the dough for each roll should weigh. Zero the scale, and remove the right amount of dough for one roll. 

To shape each piece of dough, roll it into a ball in your lightly greased hands (gloves make this step even easier). Hold the ball in one hand and slightly flatten it with the other. Place on the lined pan. Repeat until all twelve rolls are shaped.

Carefully place the pan with the shaped pieces of dough into the plastic bag. Puff it up and then tuck the edge under the pan. The plastic should form a dome over the rolls. Your rolls will only need to rise for 15 to 20 minutes if your room is 85 degrees Fahrenheit, but will need 30 to 45 minutes if your room is 70 degrees Fahrenheit, and somewhere in between if your room temperature is in the middle.

While you are waiting for your rolls to rise, mix the 40 g (1/3 c) of flour with the 45 g (3 TBS) of water. Add the flour mixture to a sandwich baggie (this is easier to do if you fold the top of the bag over and roll down the sides of the bag), squeeze the air out and seal the bag. Set it aside for now.

Your risen rolls are ready when they are light and puffy, but not cracked. Check your pan in the oven to be sure there is still at least 1/8″ of water in the pan. Add more water if needed.

While the rolls are baking, heat up the marmalade and strain out the pieces of zest. When your rolls are done, brush them with the strained marmalade.

Place any leftovers into a Ziploc bag and freeze for up to three months. It is best to freeze any rolls that you won’t eat the same day. To defrost a roll, place it in the microwave (out of the bag) and heat for 1 1/2 minutes at 50% power. Turn the roll over, then heat for another 1 to 1 1/2 minutes at 50% power. The rolls are best served warm.