Hi Kim, Kim, you can use 5 tablespoons of your favorite non-dairy milk in the starter, and simply replace the 3/4 cup of milk in the dough with non-dairy milk as well. You're welcome to take the extra step and make it richer by using soy creamer and butter, but our Baker's Special Dry milk in non-fat and you'd be adding more fat than what's necessary with the creamer. You'll likely get great results just using a non-dairy milk like coconut or cashew, which has lots of richness on its own. Happy baking! Kye@KAF

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