Simple vegan rolls made from healthy spelt flour. Fluffy, crispy on the outside and full of healthy vital substances. Perfect for breakfast, as a side dish to a salad or just as a snack.
Prep Time 1 hourhour40 minutesminutes
Cook Time 20 minutesminutes
Total Time 2 hourshours
Servings 12Roll
Calories 198kcal
Ingredients
500gSpelt flourI use ⅔ fine light flour type 1050 and ⅓ whole spelt flour
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.