Begin by making the chickpea flour egg. Combine the remaining ¼ cup milk with the chickpea flour, whisking it together until it is thick and gooey. Set aside.
Make the dough in a stand mixer by beating together the wet ingredients then adding in the dry ingredients. Beat until dough starts to pull away from the bowl.
Transfer to a floured surface and kneed the dough for about five minutes. Shape it into a ball and place it in a large oiled bowl. Let rise for 1 hour or until doubled in size.
Starting at the bottom of the rectangle, roll dough into a tight roll. With your fingers press together the seam. Seam side down, cut the log using a serrated knife into 15 equal pieces, about 1” thick.
Place the vegan rolls evenly into an baking dish. Cover and allow the dough to rise for a second time until the rolls double in size again, about 40 minutes.