You know that pleasurable moment when you bite into a fresh, crusty roll? It doesn’t matter if it’s a hearty burger or a bun coated with sweet vegan Nut nougat coated bun. Versatile, fluffy, soft on the inside and crispy on the outside, that’s my recipe for these heavenly spelt rolls. I would say vegan butter, ready, go!
Simple vegan burger buns for breakfast? I won’t say no to that!
I tried to bake the rolls gluten-free, which I succeeded in theory. However, they are just a tad better with spelt flour and especially crispier. That’s why I decided against the gluten-free version for this recipe. But of course you can always bake it with my gluten-free flour mixture bake. If you have a gluten intolerance, then you should also be careful with spelt, which now often contains more gluten than wheat.
Vegan baking is really easy, especially for rolls!
The Recipe is extremely simple and requires only 7 ingredients. However, you should bring a little patience, because the dear yeast mushrooms need an hour to make the dough really nice and fluffy.
Here is some more information about spelt flour:
- Spelt flour contains a lot of healthy fiber and protein (10g per 100g)
- Vitamin B2, B3, B6, vitamin A, C and E
- Magnesium and iron
I would say let’s go, or what do you think?
The vegan spelt rolls are :
- Outside crispy
- Inside soft
- Easy to manufacture
I wish you a lot of fun with the Nachbacken and look forward to a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
HOW TO MAKE vegan buns
- In a large mixing bowl (of the food processor) first add the olive oil, water, almond milk, dry yeast, salt and sugar. Stir on low speed or by hand until everything is combined.2 ¼ tbspn Dry yeast, 1 tbspn Sea salt, 240 ml Almond milk, 120 ml Water, 30 ml Olive oil, 24 g Raw cane sugar
- Add flour and stir until a uniform dough is formed. The dough should come away from the bowl when stirred with the dough hook. If by hand, the dough should be firm enough to form into a smooth ball.500 g Spelt flour, Optional: 32g oatmeal
- Cover (I use a tea towel and a lid) and place in a warm, but not too hot, place where there are no drafts. The dough should still be able to breathe (do not cover too tightly), as the yeast needs heat and oxygen to rise. Let rise for 1 hour.
- At the end of the baking time, preheat the oven to 190 degrees Celsius (210 degrees Celsius top bottom heat) and line a baking tray with wrapping paper.
- Transfer the dough to a floured work surface and knead again with your hands. Make into a roll and divide into 12 – 15 equal portions. Shape into round rolls with your hands and spread onto the baking sheet. Brush with a little water and optionally sprinkle with oatmeal.
- Place in oven and bake for 20-25 minutes until fluffy and golden brown.
- Remove from the oven and allow to cool completely.
- Store covered in a bread basket or box at room temperature for up to 3 days.
- Food processor: http://amzn.to/2zzgOV0