Let me present to you recipe #6 from Thanksgiving week Extravaganza: Easy, 100% Vegan Spelt Dinner rolls. We’re baking bread.
Since January, I have not posted any recipes that are not gluten-free. I am trying to eliminate gluten to determine if it is causing my Health Concerns. (I also discussed this in This Cleanse Review).
The jury has not yet been sworn in. I felt fine when I ate it, i.e., No stomach cramps, but I am still unsure if it is worth adding to my diet. For now, I’m avoiding it.
In the future, I will make an exception for whole grain, easily digestible flours such as spelled or fermented bread made with sourdough.
In my experience, it is almost impossible to make fluffy rolls that are suitable for Thanksgiving without gluten. Today, I indulge and make an exception.
This recipe is easy to make, as it only requires seven ingredients.
The dough is made from a combination of almond milk with yeast, sugar, salt, and olive oil. Roll into balls after resting and sprinkle with oats. After a one-hour rise, they are baked to perfection in the oven (see picture above).
These soft, fluffy, slightly nutty, spelled rolls are similar to the Whole Grain Bread from Cheesecake Factory (which is almost to die for). They are virtually identical in terms of texture and taste.
Ingredients
- 2 cups spelt flour* (divided)
- If you are substituting regular yeast for rapid-rise, the rise time will be doubled.
- Cane sugar organic 2 Tbsp
- Half a teaspoon of sea salt
- 1 cup plain unsweetened almond milk
- 1/4 cup of water
- Add more olive oil for topping.
- 3 Tbsp of rolled oats
Instructions
- Add yeast, sugar, and salt to a large bowl. Combine with a whisk.
- Microwave the almond milk (or water) and olive oil in a small bowl or saucepan on medium heat until warm (about 110-120 degrees). The temperature should be similar to bath water. It can kill yeast if it is too hot.
- Add the wet ingredients to the dry and whisk vigorously for two minutes on low or medium speed. Scrape sides as necessary.
- Beat for two more minutes. Add 1/4 cup (30g) of spelled (amount according to original recipe // adjust if the batch size is altered). Add only enough flour remaining to form a soft dough. (I used slightly less than the 2 cups required // amount according to the original recipe // adjust batch size). Transfer the dough to a lightly floured surface and knead it until it is smooth and elastic. (1-2 mins). Place the dough back into the bowl and cover loosely. Let it rest for 10 minutes.
- Divide the dough into 10-11 pieces (amount according to original recipe // adjust the batch size if changing quantity), shape into small balls (as little handling as possible), and place into a greased 8×8 inch baking dish or round pan. Cover the dough and let it rise in a warm area (such as atop an oven or in direct sunlight) for 45 to 1 hour. Sprinkle with oats.
- Preheat oven to 375 F (190 C). Bake the rolls for 18-20 mins, or until they are fluffy and golden brown. Brush the rolls with olive oil to give them a shiny finish (optional).
- Serve as-is or with your favorite vegan butter and jam. Covered, store leftovers at room temperature for up to three days. For freezing tips, see the notes.