Fluffy Vegan Spelt Rolls

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Bowl of fluffy and tender Spelt Dinner Rolls for a healthy Thanksgiving bread alternative

Carbs! Carbs! They’re here!

Allow me to present recipe #6 of Thanksgiving Week Extravaganza: Easy, Vegan 100% Spelt Dinner Rolls. Ready your vegan butter friends – we have bread to bake.

Photo contrasting vegan thanksgiving rolls before and after proofing

I haven’t posted a recipe that’s not gluten free in a while because I’ve been trying to avoid gluten since January to see if it’s causing of any of my health concerns (which I also wrote about in this Cleanse review).

The jury is still out. I feel fine on the few occasions I have eaten it – i.e. no stomach cramps – but I’m still on the fence about whether it really adds any benefit to my diet. So for now, I avoid it.

With that being said, one exception I think I may make moving forward is whole grain, easy-to-digest flours like spelt or fermented sourdough bread on occasion.

Besides, making fluffy, Thanksgiving-worthy rolls gluten free is virtually impossible in my experience. So today, I make exceptions and indulge.

Freshly baked vegan Spelt Dinner Rolls in a round baking pan

This recipe is simple, requiring just 7 ingredients and extremely simple methods!

The dough is a mixture of almond milk, yeast, cane sugar, salt, olive oil and spelt flour. After resting, roll into balls and top with oats. Just a 1-hour rise before going into the oven where they bake up to golden perfection (see above)!

I hope you all LOVE these fluffy, tender, slightly nutty spelt rolls that are reminiscent of Cheesecake Factory’s Whole Grain Bread (which is kind of to die for). These are eerily close in texture and flavor.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Pile of vegan Spelt Thanksgiving Dinner Rolls with vegan butter and jam

Fluffy Vegan Spelt Rolls

Easy-to-make, 7-ingredient vegan dinner rolls made with 100% spelt flour and rolled oats! Wholesome, fluffy, tender, and perfect for the holidays!
Author Minimalist Baker
Bowl and tray of Fluffy Vegan Spelt Rolls topped with oats
4.89 from 52 votes
Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 10 (rolls)
Course Side
Cuisine Vegan
Freezer Friendly 1 Month (see notes)
Does it keep? 3 Days


  • 2 cups spelt flour* (divided)
  • 1 packet rapid-rise yeast (1 packet yields 2 1/4 tsp // if subbing regular yeast, double rise time)
  • 2 Tbsp organic cane sugar*
  • 1/2 tsp sea salt
  • 1/2 cup unsweetened plain almond milk
  • 1/4 cup water
  • 2 Tbsp olive oil (plus more for topping)
  • 3 Tbsp rolled oats


  • To a large mixing bowl, add 3/4 cup (90 g) spelt flour (amount as original recipe is written // adjust if altering batch size), yeast, sugar and salt. Whisk to combine.
  • In a separate mixing bowl (or small saucepan over medium heat), microwave the almond milk, water, and olive oil until warm – about 110 – 120 degrees (~55 seconds). It should be the temperature of bath water. If it’s too hot, it can kill the yeast.
  • Add wet to the dry ingredients and whisk vigorously or beat on medium/low for 2 minutes, scraping sides as needed.
  • Add 1/4 cup (30 g) more spelt flour (amount as original recipe is written // adjust if altering batch size) and beat for another 2 minutes. Then add only enough remaining flour to make a soft dough (I used slightly less than the full 2 cups called for // amount as original recipe is written // adjust if altering batch size). Transfer to a lightly floured surface and knead until smooth and elastic (~1-2 minutes). Then place back in the mixing bowl, loosely cover, and let rest 10 minutes.
  • Divide the dough into 10-11 equal pieces (amount as original recipe is written // adjust if altering batch size), carefully shape into balls (handling as little as possible), and place in a greased 8×8-inch baking dish or round cake pan. Cover and let rise in a warm place (such as on top of the oven or in a sunny spot) until doubled in size – about 45 minutes – 1 hour. Then sprinkle with oats.
  • Preheat oven to 375 degrees F (190 C) . Once the rolls have doubled in size (see photo) bake for 18-20 minutes, or until fluffy and light golden brown. Carefully brush with olive oil for a shiny appearance (optional).
  • Let cool a few minutes, then serve as is or with vegan butter and jam of choice. Store leftovers covered at room temperature up to 3 days. See notes for freezing tips.


*I have not tested this recipe to be gluten-free and don’t have any recommendations on how to make it gluten-free at this time. If you experiment and have success, please share your results/findings in the comments!
*For darker rolls, you could also try subbing up to 1/2 of the spelt flour with toasted buckwheat flour. However, I have not tested it this way and cannot guarantee the results.
*I only tested this recipe with organic cane sugar but I believe you could also try subbing coconut sugar, maple syrup, or raw honey if not vegan. If adding a wet sweetener, combine with wet ingredients before adding to dry ingredients for proper mixing.
*Nutrition information is a rough estimate calculated without toppings.
*To freeze, prepare the recipe up to the point of rolling into balls and then place the dough balls on a parchment-lined baking sheet. Freeze, and then store in a freezer safe container up to 1 month. When ready to make, place in a greased baking dish to thaw and let rise (loosely covered) until doubled in size on top of your preheated oven. Bake as instructed. Frozen rolls may mot rise as much as their fresh counterparts, but this is a good way to make bread ahead of time and bake it fresh as needed.

Nutrition (1 of 10 servings)

Serving: 1 rolls Calories: 149 Carbohydrates: 21.6 g Protein: 3.8 g Fat: 6.3 g Saturated Fat: 3.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 97 mg Fiber: 3.4 g Sugar: 2.9 g

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My Rating:

  1. Susanne says

    Fluffy, tasty and crazy easy…I can’t wait to double the recipe! I added Italian herbs to the dough and mixed seeds on top instead of oats.

  2. Monica Farrag says

    I added 1/4 cup fine garbanzo bean flour, and 1/4 cup regular all purpose flour to the dry mixture, for more protein content. Turned out great!

  3. Rhonda says

    This 7 ingredient roll is epically versatile! I make all my bread but can’t be bothered with complicated recipes. This makes excellent burger and hotdog buns.

  4. Laurel says

    So excited to find a simple, delicious-looking spelt roll recipe! Could you bake these in a muffin tin? Would that change the bake time?

    • Support @ Minimalist Baker says

      Hi Laurel, the shape will be different, but we think it would work if you greased the muffin tin well. They will probably bake a few minutes faster. Let us know if you try it!

  5. Tiana says

    This is such an amazing foolproof recipe! I used 1/4 cup coconut yogurt and 1/2 cup water instead of using almond milk. I live at 6k feet so that helped the rise speed quite a bit and didn’t use rapid rise yeast. I made 8 balls of dough and baked them in a 2.5 qt oval dish. I sprinkled herbal salt and garlic powder while they were rising in the dish. I brushed them with vegan butter when they came out of the oven. They turned out pillowy soft and divine! Can’t wait to make these over and over again!

  6. MRose says

    I wanted to love this recipe as the pictures look scrumptious! I followed the recipe to the letter and all was going well until just before the final baking and the buns started to deflate. When I took them out of the oven, they were not fluffy but flat and dense. The flavor was yummy, especially with lots of butter but the texture was disappointing.
    What did I do wrong??

    • Support @ Minimalist Baker says

      Oh no! So sorry this happened. It sounds like your dough got over-proofed, which means that it sat for too long before baking and the air bubbles popped. It could also be that your yeast didn’t activate correctly, either from being too old or being mixed with too-hot water. If you try again we’d suggest checking the temperature of your water when proofing the yeast, as well as proofing for the minimum amount of time (45 minutes) before baking. Hope this helps!

    • Marina T says

      Hi! I would try again if I were you. I never succeded with baking anything to make it fluffy. These roles though came out terrific!!! Super soft and super fluffy.

  7. Vicki says

    I’m not a baker so I was VERY happy with the way these turned out! I did add 1/4 C oats to the batter and ended up having to work in an additional 1/4 C spelt flour before I could handle it enough to kneed it; it was extremely sticky with 2 C. The weather could have been a factor as it was a bit humid. I also used oat milk as it was what I had on hand and made 8 rolls, since I like them larger. I did go non-vegan by melting about 1T butter and garlic powder to brush on the tops before baking. They were delicious and I will make again. Thank you for the recipe!

    • Support @ Minimalist Baker says

      We’re so glad you were able to troubleshoot the texture and they turned out well, Vicki! Thank you for sharing your experience!

  8. Dyani says

    Thanks Dana!
    I made this as burger buns and it turned out well and tasted good too. I did make it the day before and put it in the fridge, but it came out flat. So I just re-rolled it and allowed it to proof again for an hour then baked it. All the kids approved!

  9. Sabah Light says

    This recipe was not well done. The instructions had missing steps and I had to fill in with knowledge of making bread. Despite following the exact instructions provided 4 pieces not 10 were made as per the calculator on the site, and the dough did not rise at all.

    • Annie says

      This recipe is totally one for my collection. I love baking with spelt flour and these rolls turned out soft and pillows but with that heartiness you always expect from spelt. I loved it, my husband loved it more 😁

  10. Anna says

    If I was to double the recipe to make around 8-10 larger rolls, how would I need to alter the baking times and/or temperature? I’m thinking of using this recipe as a base for hot cross buns by adding spices a and some (a lot) of dried fruit. (I know that the fruit will impede the rise a little but I’m fine with that.) I made the rolls plain a while back and they were really good.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Love that idea. I think the temp would be the same, just a slightly longer bake time? Let us know how it goes!

  11. Elsa C says

    Just tried it. Really really yummy. Mine is not vegan though but still a big success! We all love it. Thank you for your wonderful recipes!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Elsa. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Theresa says

    These look delicious! Have you tried making these in a bread machine? My bread machine has a dough cycle that does the kneading and the gentle low heat to let the dough rise. I am wondering if I could make the dough in the bread machine and let them rise in the machine then divide them into rolls right before baking OR if dividing after they have risen would cause a problem.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t tried using a bread machine, but I’d say remove after it kneads and proofs, then follow the recipe as instructed?

  13. Linda says

    Hello Dana! I’m so glad I stumbled on this recipe! You are by far my favorite food blogger and I’ve never had anything but great success with your recipes. That said, I’m wondering two things: 1) have you had the best luck with these when the house is warm (75 degrees or warmer) or does it rise fine in a cooler home of 65 degre,, and, if you can provide a bit more info on how long it takes for the frozen dough balls to thaw and rise based on an average home heated to somewhere between 68-80 degrees. Mostly, I’m trying to figure out if they thaw within about an hour, of whether they take more like four hours to thaw and rise. I am game for trying them for our Thanksgiving meal! Thanks in advance for any info you might have.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Linda! Yeasted doughs always rise better in warmer environments, so 70/75F and up is preferred. Or, at least a warm, humid place like the oven (turned off) or in the laundry room. For thawing, remove from freezer, place in baking dish and cover and let thaw and rise before baking. Don’t bake until completely thawed and room temp!

  14. jo says

    i made this today – a little puzzled about the proofing only once as my buns turned out slightly flat after the first proof
    im used to bulk proof 1x then reshape it to the balls
    but i read comments saying its ok to proof once. slightly disappointed. :( will try again

  15. Megan says

    I want to try these but need to use sprouted flour. Would that work using sprouted spelt flour you think?

    • Support @ Minimalist Baker says

      Hi Megan, we haven’t tried it, but we think it would work well. Let us know how it goes!

    • Julie Irving says

      Hi Dana,
      Do you think I could omit the oil without drastically altering the results? Is there a substitute you could recommend?
      Thank you!

  16. Mariví says

    Awesome! The flavor was whole wheat-y but good, and my expectations we’re low based on a recent spelt pizza crust that the kids hated, lol. Thanks for the recipe!

  17. Jennifer Young says

    My dad, whose accolades typically include “good” or “great” said these bread rolls were “excellent.”

  18. Amanda Thompson says

    Response to your prior comment- No modifications! Maybe it wasn’t the yeast because yes they did get big before baking, good to know. Could they have turned out flat because I didn’t have enough flour? It is quite possible that the dough was a little sticky and I just didn’t know because I never bake. It was easy to use and make the balls so it wasn’t that sticky. Thank you so much.

  19. Amanda says

    Hello! I tried to bake these and they came out delicious but pretty flat and crumbly, I can’t cut them down the middle like a roll. They also stuck to my greased pan I baked them in.
    I want to try again (and will leave a review) but was hoping to see where I messed up. I used regular yeast so doubled the rise time, and they at least doubled in size before baking. Do not have a food thermometer but microwaved wet ingredients for 55 seconds. Maybe I didn’t put enough flour- I stopped adding at roughly 1 and 3/4ths cup. Thank you so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, perhaps? Were they sticky when rolling? Any other modifications? The yeast shouldn’t have made a difference as long as they rose…

    • Mariví says

      Not sure how familiar you are with baking bread, so I’ll add that if you over-proof, the final result will be flat bread. A guideline I use is the poke test. After waiting a reasonable amount of time (maybe 40 minutes), gently poke the dough. If the hole stays entirely dented in: over-proofed (reshaping and re-proofing is required). If the hole dent slowly fills back in and stops about half way: proofing is just right.

  20. Nilyufar Nurmanova says

    Thank you for all your recipes. I made this recipe today as burger buns instead of rolls and it came out so well. Can’t get our usual slim buns at the moment so I am starting to experiment.
    One other modification I made was using 1 tb lucuma powder instead of sugar, and followed the recipe for the rest.

  21. Susan says

    Wonderful! This was my first experience with spelt flour. The rolls were both fluffy and moist. Excellent! I went by the recipe except that I had to substitute avocado oil for the olive oil. Your vegan recipes make it a pleasure to pursue a more healthy way of eating! Thank you.

  22. Clo says

    hey there! Thank you for this recipe! I just made it and here is my question: dough was super sticky, like some flour was missing. I double-checked and it’s 240g for 120ml of almond milk + 60ml water + 30ml olive oil (used the metric system). Any idea why its was so sticky? The flour I use is complete organic spelt flour. Also, I used home-made levain instead of yeast. Was super difficult to knead but ended up tasting good! Anyway if any tips or comments I’d appreciate! Have a lovely day x

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting. I don’t remember the dough being super sticky. Sounds like it could have used just a bit more flour!

    • Mario OB says

      I used organic spelt too, it was sticky for me in the beginning but as I gradually add the flour it started to feel more elastic like than sticky. Perhaps you needed to add more flour. Also I neat/worked the doe with my finger that helps a lot too!

  23. Samantha says

    I baked these rolls last night and served them with lentil soup. They were absolutely delicious and a universal hit. I made them according to the recipe, with the exceptions of using regular yeast instead of instant (doubling the rise time per the recommendation) and dividing into eight slightly larger rolls. I think I used a tad too much flour, as my oats didn’t stick to the tops, but the rolls weren’t dry at all after baking. I’ve never baked with spelt flour before and expected a denser crumb, but they came out light and fluffy. My family and I gobbled up every morsel, and they are already asking me to make these rolls again as soon as possible. Thanks so much for this easy to make and very tasty recipe!

  24. Noondayz says

    Hi there, do you know if you can leave the rolls to rise overnight and then put them in the oven first thing in the morning or is this not a good idea?

    • Support @ Minimalist Baker says

      Hi, You can proof overnight in the fridge, and then set on top of the oven as it’s preheating (still covered) – that should work well.

  25. Sage Waverly says

    These are the most adorable little rolls! I’ll use less flour/more water next time and probably do a longer rest before shaping but YUMMY! Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sage. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Hadassa. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Amanda says

      I am hoping to make these today but I don’t have spelt flour. Would all purpose flour work? Has anyone tried that? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can proof overnight in the fridge, and then set on top of the oven as it’s preheating (still covered) – that should work well.

    • Support @ Minimalist Baker says

      We’ve never worked with fresh yeast but assume it’s like active? If that’s the case, you can use the same amount! 2 1/4 tsp.

  26. Mandy Whyman says

    What a fabulous recipe! I needed buns for (bean) burgers and found this recipe, which is a keeper. I used cows milk and halved the sugar (might use even less next time)Also, because I wanted bigger buns, I only made 6. Instead of warming the liquid ingedients, I just used recently boiled water and it all worked fine. Thank you!

  27. Veronica says

    I was wondering if there are any recipes using baking soda with the same results? The yeast available in my local shops has animal derived emusifier 491 in it. I havent had any luck finding other yeasts.

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we haven’t tested it with other leavening agents and I’m not sure how it would go. Let us know if you do any experimenting!

    • Lauren Clayton says

      Hi Veronica,

      I used baking soda and lemon juice (equal parts) as a substitute for yeast as my local was also out of stock. It worked great!

  28. Marie Harrell says

    You do not need to be an experienced “bread maker” to impress your family/friends with this recipe. It’s a pleasure to make and especially to eat! Definitely print this one! And make it!!

  29. Terry says

    Having tremendous luck with Spelt Flour in all my “bread” recipes after 3 years of literally no bread, with the exception of gluten free recipes which frankly don’t float my bread boat…These are outstanding rolls, thank you. I did use local raw milk and thankfully here in Maine, we have a grower and Miller of the finest Spelt Flour I have tasted. Maine Grains- if anyone might be interested.
    Again, thanks for sharing this recipe…definitely floating my boat!

  30. Cheryl says

    These are yummy and teenager tested and approved! Can you substitute anything for the oil for those on oil-free diet?

      • Zowie says

        For the dough, you can use butter and oil interchangably. Melt the butter, measure it out once it’s liquefied, then let it cool a bit.

  31. Dave from Jessup says

    I made this for a Thanksgiving meal, substituting soy milk for the almond milk. It turned out just like your photos and they were a hit.

  32. Elyse says

    I absolutely love these. I have made them probably five times in the last ten months. They are my go-to for rolls! We are not gluten/wheat free, however I have been trying to use alternative/more nutritious flours lately and have been utterly thrilled with these. I sprinkle sesame seeds on top and brush with a garlic infused olive oil. True indulgence! Love their flavor and how delightfully fluffy they are :)

  33. Eli says

    I have made it combining 3 types of flour, equal amounts of whole spelt, whole wheat and oat flours, replaced almond milk with cold cow milk, added some seeds, excelent and easy recipe, recommnded

  34. ophelia says

    I have now made this recipe twice, exactly how it’s written and the rolls have come out beautifully! Truly a great and easy recipe. The one batch was gone in a day. Thank you!

  35. Michele ºÜº says

    This recipe is amazing!!! The only thing I did differently was I used 1 Tablespoon of honey instead of the sugar. My rolls were light and fluffy, just like pictured. Awesome recipe.

  36. Alex says

    Thanks for the great recipe! Could the amount of sugar be reduced to make the rolls more savory? I was thinking of using them in pulled pork sandwiches. Thanks again!

  37. James says

    The dough come very sticky in the first phase and in when making the rolls before rise. any tips for to avoid this stickiness?

  38. Claudia says

    I made these rolls and they were great!!! I would like to double the recipe to make a big loaf but I’m not sure if I have to double the amount of yeast? This was my first time making bread

  39. Diana says

    I made it twice, first as a roll, second time as a loaf. The first mistake was I kept adding flour until the dough wasn’t sticky. I’m not sure how much flour I used, but it didn’t come out as soft and yummy as the loaf.

    My suggestion is to have a bowl with the 2C of Spelt off to the side so you don’t use more than that.

    I will definitely make this again. Thank you!

  40. Seles says

    OMG, I made these rolls this weekend and the rolls were everything you said they would be. They were fluffy, they were absolutely delicious. Once the rolls passed the taste test with my mom, it was smooth sailing. My husband liked them, my granddaughter liked them, true winner in our household.

  41. Yaron says

    Thanks for a great recipe.
    Usually yeast dough in bread and rolls is proofed twice.
    Why are you proofing only once in this recipe?

    • Support @ Minimalist Baker says

      Hi Yaron! We didn’t find it necessary. But if you’d prefer, feel free to do a double proof!

  42. Elyse says

    Finally! I’ve failed multiple times trying to use spelt flour, but these rolls turned out incredible! I topped mine with sesame seeds instead of oats and brushed them with garlic infused olive oil. They rose beautifully and were fluffy and sublime. My picky eaters gobbled them up :)

  43. Jessica says

    Made them tonight and they were amazing! Just used coconut sugar instead of cane sugar. Its what i had on hand. And they turned out perfect! My new go to roll! Just in time for Thanksgiving. Thank you so much!

  44. Michelle says

    Hi there! I made this into a loaf of bread, instead of rolls, and it turned very good. I changed the oil to sunflower oil, because I didn’t want that EVOO taste. Thanks for the recipe. TIP: slice a piece of bread, toast it, spread some ghee on it, and slather some jam on it and YUMMY!

  45. Luann Rouff says

    Made these tonight for some vegan black lentil soup. They are delicious! Even our picky daughter ate two.
    [Note: I had to add a lot more flour than the recipe calls for. I looked through the comments to see if anyone else had this problem, but no one did! After adding the specified amount, the dough was way too tacky to work with. I probably added another half cup before I could knead it.]
    The rest worked perfectly. This is a keeper. Love the short rising time too.
    Thank you for another great recipe.

    • Natasha says

      I had to don’t the same, add more flour both times I’ve made this recipe. Maybe it’s the brand of flour I used. It was AMills Spelt flour.

  46. Lisa says

    Most of my bread recipes call for about 2tsp dried rapid yeast for about 400g of flour. You seem to use twice as much yeast as all my other go-to recipes, I was just wondering why that is? I’m in the UK but I believe American yeast is supposed to be more active that ours. I’m confused!

  47. Cherie says

    What an easy, fantastic recipe and delicious too! I used coconut palm sugar in place of ordinary. Thankyou so much for sharing this recipe x

  48. Marla says

    These are the best rolls, light and fluffy! I subbed 1 T. unsweetened applesauce for the oil and 1 T. honey for the sugar. I only used water for the liquid and pressed the oats into the top of the ball when shaping them. That way they didn’t fall off! I plan to use this recipe for the cooking class I’m leading at our church. Thanks Dana, love your recipes!

  49. Hannah Milstein says

    Fantastic recipe! Thanks so much. I revised it somewhat
    I used 2 c sprouted organic spelt flour, 1 Tbsp honey
    I placed all wet ingredients into bread machine and then added flour. I then added instant yeast. I let the machine run for 5 minutes on dough cycle. Took the plug out and let the dough rest for 10 minutes. I then divided into 10 pcs. Let it rise for an hour in pan. Baked at 350 for approx 30 minutes
    Thanks for a great recipe!

  50. Kristin says

    I made these tonight; I think the first time I have ever made rolls before. Suffice it to say, they are all gone. Thank you!

  51. Jess says

    I made these for thanksgiving last year (weird to say that already,) and once more since. The whole family loved them, and none of my non-dieters noticed anything different or “hippie” about them. :)
    the texture is a perfect roll, with delicious flavor; not missing anything but some home made cranberry sauce to put on them.
    Making them again this week when my mom comes to visit.

    Love everything you make, Dana!
    Thanks :)

  52. Viviana says

    I made this tonight with whole wheat pastry flour and turminado sugar instead of spelt and organic cane sugar. It came out really good that my grandmother, my 19 month son, and I inhaled them in at least 2 hours. This is a definite repeat in the future.

  53. Louise says

    So easy and so delicious! It’s a cold Saturday night and I had a sudden craving for warm bread and butter, these totally hit the spot!

    • Rii says

      Ahhh was just looking through the comments waiting for someone else to ask this question too! Thank you for confirming I can use soy-milk and make these tonight :) yummy! xo

  54. Jennywren says

    Are you using all-purpose spelt flour, or whole grain spelt flour in this recipe? They look delicious!!! I would love to make these! !

  55. Mona says

    Easiest rolls to make, ever! And so delicious, ate one straight out of the oven :/ I was wondering, could these be made into a bread? How would the baking time vary?

  56. Lieza Allen says

    Hi! I am looking for an eggfree/dairyfree bun recipe for barbeque shredded chicken sandwiches for a party. Would these hold up okay? They sound delicious!

  57. Ida says

    I substituted 1/2 cup whole wheat sprouted flour for 1/2 cup of spelt. The recipe is great and while the rolls are light and fluffy, I think that they’re quite substantial as well. I made the mistake of baking longer than the suggested time as I was waiting for the rolls to brown a bit. Next time, I’ll back off and remove from oven a bit sooner. Definitely a repeat recipe for me. Many thanks for all of your phenomenal recipes, Dana!

  58. Aubrey says

    I used Bob’s Red Mill Spelt Flour along with cashew milk and they turned out to be wonderful. I also used a cast iron skillet to bake them and that made for a great talking point to state they were vegan to the family. Thanks for the recipe and all of your time you put into this site.

  59. Jessica says

    Oh my gosh, first of all these look fantastic! Second of all, how hard is it to make your own sourdough bread? I’ve always wanted to try making it…It would be awesome if you came up with a recipe! :)

  60. Lilly says

    these were a huge hit at my thanksgiving, and were super easy to make. ( i even messed up by not dividing the spelt flour in the beginning)

  61. Marissa says

    Thank you so much for another wonderful recipe. My daughter is vegan and we celebrated Thanksgiving at my mom’s house, so I made these rolls to bring to her house. I made them the night before & kept them in a sealed container. I warmed them shortly in the oven the next day and they were delicious. I also made the spicy pimento cheese ball to bring for an app and everyone enjoyed it. Finally, I wanted to mention that I made your perfect vegan cornbread to go with chili last week and my kids have been begging me to make more. So, thank you again! And, getting a new recipe each day leading up to Thanksgiving was such a treat. I couldn’t wait to check my email each morning. Keep up the fantastic work ;)

  62. Danira says

    These are DELICIOUS!!! Keep doing what youre doing woman! You clearly have a passion for it and youre great at it! They deff taste like the cheesecake factory bread! ❤️❤️❤️❤️❤️

  63. Joanne says

    Hi there, this recipe looks amazing! I have all of the ingredients but only fresh yeast. Do you know how much I should use? Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve never worked with fresh yeast but am assuming it’s like active? You use the same amount if that’s the case! 2 1/4 tsp.

  64. Ellyn says

    Hi Dana –

    Could I throw all this in my bread maker on the dough cycle, then firm the rolls and ride and bake? I love the ease of letting my bread machine do all the work, even if I don’t bake it in the machine. Any changes I’d need to make? Thanks!

      • Christy Zeeff says

        Dana, love your recipe. I double it & make it on dough setting of my bread maker(wet ingredients first, then dry, then make a well & add yeast last) I form into balls(even a loaf for cinnamon bread), let it rise, then bake. Delicious! Best recipe for spelt rolls I’ve found!!

  65. Nancy says

    Made these yesterday with King Arthur AP flour. They were delicious and so easy to make especially with only one rise. The rolls were all gone in no time.

    I love your recipes Dana. You have made it so enjoyable to cook and eat vegan meals.

  66. Vasundhara says

    Hi – I love this recipe however I’m unable to find “spelt flour” in my local market. Can I replace it with regular wheat flour and follow the recipe exactly?

    • Katie says

      I had difficulty finding it in the local grocery store, but the Health stores carry spelt flour (and Amazon ;) ), if you’d still like to finding it.

  67. Alice says

    Hi Dana!
    I’m so happy you are feeling stronger and trying to work your way through some difficult times. It’s not easy. I can definitely attest to that.
    On your podcast you mention ingredients that are in a lot of products…well, you should become the body care minimalist. (Not kidding). But, we all have limited time in our daily lives.
    I just want to thank you for all your recipes and the creativity behind them while being so very simple and yummy!
    Best of health to you.

  68. Luis Shelby says

    Yummy…It look like soo delicious! I will try this soon.
    Thank you for sharing also waiting for a more awesome recipe that.

  69. Louise says

    I just made them but haven’t sampled them yet. I followed the recipe and directions but added the oatmeal at the start of letting the rolls rise. Using a pastry brush and brushing them with oil olive does make them more golden. The rising took an hour and I used dough enhancer along with regular yeast. Dough enhancer is a powder that includes ascorbic acid. The rolls look wonderful.

  70. Sharon says

    Just got your email. Just want to let you know that no one should be eating gluten. It has been linked to all chronic illnesses, especially autoimmune diseases. You can learn about it at this series online free right now. I have no personal interest in this, only wishing good health to you.

    • Jan O'Hara says

      I was planning on using coconut milk as well as im allergic to nuts now. sigh….it’s making going vegan pretty darn tough. My hubby is vegan and im basically vegetarian now but trying to cut dairy out as well for health reasons.

      • Xo says

        Be on the lookout for the new canadian yellow pea milks! (We have one here called ripple we really like). They’re higher in protein than the nut milks and I believe are nut free. I am sure other brands will come out with rivals too!

  71. Julie says

    Hey hun! I don’t see the nutrition information listed at the bottom like normal. Sounds like you just forgot to put it in here though since you reference what it is based on.

  72. Michelle says

    Looks delicious!!! I will be making for thanksgiving . I don’t see the nutrition facts included like you normally do?

      • Laura @ Raise Your Garden says

        That’s would be easier for me too, but I was reading in my Bible the other day how all those old school guys in the old testament harvesting and baked with spelt!!! Way back then. So I am super eager to use it too. If it was good enough for them, then I’d love to try it in 2016!!!

        • Laura S. says

          Spelt is definitely closer to what was used in biblical times. Our wheat these days has been modified so much it doesn’t even genetically match the wheat from even 100 yrs ago. One of the reasons that Celiac disease and gluten sensitivity has risen so much. Lots of info out there on it if you choose to research.

    • Anna says

      You can use other flour such as Oat flour and what she used was Spelt flour. There is nothing in this recipe that I see that has wheat nor anything with gluten. The only change I can see is instead of using sugar use raw honey as the sweetener. Please tell me where there is Gluten in this recipe…..