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Vegan Spelt Roll Recipe

Fluffy Bread Rolls (low in gluten)
Cuisine: British
Keyword: Bread
Servings: 8 rolls

Ingredients

  • 500 g spelt flour bakers blend
  • 1 tsp dried yeast
  • 1 1/2 tsp salt
  • 1 tsp caster sugar
  • 300 ml plant milk room temp/slightly warm
  • 1 tbsp oil

Instructions

  • Mix the dry ingredients together in a medium-large mixing bowl
  • Mix in the milk until combined (it’ll form a stiff dough) and then gradually knead in the oil
  • Knead for about 10 minutes, until the dough is smooth and firm (you can use an electric mixer for this with a dough hook)
  • Shape the dough into a round and place in a well oiled mixing bowl. Cover with a plastic bag and leave in a warm place to rise until it has doubled in size (about 1 hour)
  • Tip the dough out of the bowl onto a clean floured work surface and deflate the dough with your finger tips
  • Separate the dough into 8 equal pieces and shape them into rounds
  • Place onto a floured wooden board (try to keep plenty of space between each roll as they will grow)
  • Cover the board with a plastic bag and leave the dough to rise until doubled in size (about 30-45 minutes)
  • Meanwhile, preheat the oven to 250 degrees (fan) and prepare a flat baking tray in the middle of the oven
  • OPTIONAL: want extra crispy outer? Place a deeper baking tray at the bottom of the oven and get a kettle of just boiled water ready next to the oven.
  • Moving quickly - take the hot flat baking tray out of the oven and place your rolls on it, and stick back in the oven
  • If you are using the kettle, pour the just boiled water into the deep tray at the bottom of the oven straight after putting the rolls in the oven. & Shut the oven quickly. The hot water should cause a load of steam in the oven which will help give the outside of the rolls an extra yummy crispiness
  • Bake for about 10 minutes and then turn the oven down to 200 degrees, and cook for a further 15-20 minutes
  • Tap on the bottom of the roll to check it is cooked, if it sounds hollow, you’re good!
  • Leave to cool and store in a dry place for a couple of days, although they are best eaten the same day!