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.
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.
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!
Fluffy Vegan Spelt Rolls
- 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.
*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.