Vegan Spelt Buns Or Rolls Recipes

THE BEST EVER VEGAN CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Generously rub two disposable foil pie pans with vegan butter.
• In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
• Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• Preheat oven to 350˚F (180˚C).
• After 1 hour, the dough should have nearly doubled in size.
• Remove the towel and add an additional ½ cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
• Spread the softened vegan butter evenly over the dough.
• Sprinkle evenly with brown sugar and cinnamon.
• Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
• Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8 cm) thick each.
• Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
• To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
• Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
• While still warm, drizzle evenly with frosting.
• Enjoy!

MULTIGRAIN BUNS /ROLLS WITH SPELT RYE KAMUT SORGHUM BARLEY. VEGAN RECIPE

Steps:

• In a bowl, add warm water, yeast and sugar. Mix well and let sit for 10 minutes or until frothy.
• (To make sugar free, add a Tablespoon of bread flour to the water. Add pureed date, maple, stevia or other sweetener of choice when you add the flours, so the bread is not bland.)
• Add all the flours, salt, wheat gluten and oil/yogurt.
• Mix with a spoon until well combined, then knead for 2-3 minutes. Use more bread flour if needed to make a soft, not too sticky dough.
• Or add everything to stand mixer and knead at bread dough speed for 5-6 minutes.
• Spray water on top, cover with towel and let sit for 1.5 hours or until doubled.
• Using 2 or more Tablespoons bread flour on your hand and on the dough, punch it down and knead for half a minute.
• Divide into 6-7 equal portions and roll into balls.
• You can shape by making small rectangles of the divided dough and rolling them up like jelly roll, or pulling on all sides and tucking under. Place seam side down.
• Place balls half an inch away from each other on parchment lined baking sheet.
• Spray water on top.
• Sprinkle Sesame seeds or other seeds of choice on top.
• Cover with towel and let rise for 15 minutes.
• Bake at preheated 365 degrees F / 180ºc for 25 minutes.
• Take out of oven, let sit for 2 minutes. Break apart, slather with evoo or earth balance and gobble it all up.

WHOLE GRAIN VEGAN SPELT ROLLS

Steps:

• In your stand mixer bowl, add the yeast, 1 teaspoon of sugar, and lukewarm water. Let stand for a few minutes.
• When the yeast has foamed up, add the room temperature/lukewarm milk, oil, sugar, salt, and 2 cups of whole spelt flour. Mix with a spoon to combine. Mixture will look like a batter.
• Put stand mixer bowl in place, add 1 more cup of flour and using the dough hook, set the mixer to knead.
• After the mixture has formed a dough, you will know it is good when it does not stick to the sides. If it is still too sticky, add flour, a little at a time.
• Let mixer knead dough for about 3 minutes and until it is no longer sticky.
• Lightly oil the inside of a medium-sized bowl.
• Remove dough from mixer bowl and place into the oiled bowl. Cover the bowl with a towel and let it sit in a warm spot until it has doubled in size, about 45 minutes.
• Lightly grease a 9" cast iron pan, 9" cake pan or a 8x8 baking dish, set aside. (parchment paper can also be used instead of greasing)
• After the 45 minutes have passed, punch the dough down and knead for a few seconds to get rid of any air pockets.
• Separate the dough into 8 equal sized pieces.
• Roll each piece into a ball and place each into the pan or baking dish. It's OK if they are close together.
• Cover with a towel and place in a warm spot. Let rise for 30 minutes. Preheat oven to 375°F.
• Bake for 18 minutes or until they are golden brown.
• Remove from oven and let cool in the cast iron pan. If you have used a cake pan or a baking dish, let cool for a few minutes and then remove rolls and place on a cooling rack.

THE WORLD'S EASIEST CINNAMON ROLLS

Steps:

• DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
• Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
• Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
• FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch). Brush with melted vegan butter and top with sugar and desired amount of cinnamon.
• Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8-inch square or comparable sized round pan (you should have about 10 rolls as original recipe is written). If preparing the cinnamon rolls the night before, stop here, cover the pan, and refrigerate overnight, then proceed with the next step in the morning.
• TOPPING: Brush with vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
• Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
• Optional: Frost with dairy-free cream cheese frosting or a simple mixture of 1 cup (112 g) organic powdered sugar and 1-2 Tbsp (15-30 ml) almond milk.
• Best when fresh, though they will keep covered at room temperature for ~2-3 days.
• FREEZING: You can make the rolls up to the point of putting in a baking dish (step 5), and instead, freeze them in a freezer-safe container. Then, thaw the night before in the fridge. Once completely thawed, proof covered with a towel in a greased baking dish as your oven preheats, then bake as instructed.

VEGAN SPELT BUNS OR ROLLS

Steps:

• Preheat oven to 400°F Grease a 9"x13" and set aside. (I used coconut oil cooking spray).
• Mix the 1 tbsp flaxseed meal with 3 tbsp water, let sit 15 minutes. It should absorb the water, resulting in a thick and goopy mixture.
• In your mixer bowl combine water, coconut oil, yeast and sugar. Mix and allow to rest for 15 minutes.
• Using your dough hook attachment, mix in the salt, flax mixture and flour. Knead with hook until dough is smooth and soft (about 2 minutes). You may add 2 tbsp more flour if it seems too sticky.
• Form dough into 12 equal sized balls and place into the greased 9"x13" pan and allow to rest for 10 minutes.
• Bake for 18 minutes or until tops are golden brown.
• Brush with melted vegan butter and sprinkle some poppy or sesame seeds on top.

30 MINUTE SPELT ROLLS THAT ARE LIGHT & AIRY!

Steps:

• Preheat oven to 400 F.
• In your mixer bowl combine water, coconut oil, yeast and sugar. Mix and allow to rest for 15 minutes.
• Using your dough hook attachment, mix in the salt, egg and flour. Knead with hook until dough is smooth and soft (about 2 minutes).
• Form dough into 12 balls and place into a greased 9″x13″ pan and allow to rest for 10 minutes.
• Bake for 10 minutes or until tops are golden brown.
• Brush with melted butter and sprinkle some poppy or sesame seeds on top.

SPELT ROLLS

Steps:

• Mix together the flours, yeast and salt. Add the oil, honey and warm water and mix so that is comes together. Try not to mix too much, if possible. Turn the dough out on to a lightly floured surface and gently knead it.
• Knead the dough for a couple of minutes to stretch the dough a little and avoid it being too sticky. It won't need as much as some breads, but a little will help. Add some extra flour as needed as it may be a little sticky. It will still be soft, but you don't want it to constantly stick to your hands.
• Lightly oil a large bowl then put the dough inside, cover and transfer to a warm, draft-free spot. It shouldn't be hot, but an oven that has almost cooled will be great and will reduce the rising time. Leave to roughly double in size, around 1 hour depending on how warm it is.
• Once it has risen, tip the dough onto a lightly floured surface and knock it back (press into the dough with your fingers a few times to get out the excess bubbles). Divide into 6 equal pieces.
• Line a baking sheet/tray with parchment. Form each piece of dough into a ball with lightly floured hands and place on the parchment with at least 1 1/2inches/4cm between them. Cover with a cloth and leave to rise a little more for approx 30 minutes. During this time, preheat the oven to 465F/240C.
• Bake the rolls for approximately 15 minutes until they are brown and sound hollow when you turn it over and tap the bottom. Allow to cool a few minutes before using.

SPELT HAMBURGER BUNS

Steps:

• In a bowl of a stand up mixer, whisk together 2 cups of flour with 1.5 teaspoon dry yeast and 1 teaspoon salt.
• In a blender, combine water, potato, melted butter and sugar. Blend until smooth.
• Add the liquid mixture to the flour mixture, combine with a spoon until no dry spots remain. It will be shaggy.
• Add 2 cups of flour. Fit mixer with a dough hook and knead until dough forms. Don't over mix. Einkorn might be sticky, spelt will be easily manageable, just slightly tacky.
• Sprinkle with flour and give it a couple of hand kneads (it will firm it up and develop more surface tension).Cover and leave for 2-3 hours. The dough will increase in size significantly (probably triple).
• Turn dough onto a well floured work surface. Sprinkle with flour, knead by hand for a minute or two, then shape into a ball.
• Divide dough into 12 pieces.
• Knead and shape each piece into a ball, and place on parchment lined baking sheet, seam-side down. Press lightly to flatten each dough ball.Cover with a tea towel. Allow to rest for 30-45 minutes.Preheat oven to 350ºF.
• Brush buns with a beaten egg; sprinkle with sesame seeds.
• Bake for 20 minutes, or until the tops brown nicely.

VEGAN SPELT ROLL RECIPE

Steps:

• 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!

EASY GOOEY VEGAN CINNAMON ROLLS

Steps:

• Line a 10" round pan with parchment paper. set aside.
• In a large bowl, stir together the warm almond milk, yeast, olive oil, sugar and vanilla. Let stand for 5 minutes or until the yeast has bloomed (foamed).
• In a medium bowl, sift together the flours and salt. Add the dry ingredients to the milk mixture and stir until rough ball forms.
• Turn the dough out onto a floured surface and knead for 2-3 minutes. If the dough becomes sticky, add more flour to the surface and your hands. Form the dough into a ball and place back in the mixing bowl, cover and let rise in a warm place for 1 1/2 hours, or until doubled in size.
• Punch down the dough and turn out onto a floured surface. Roll the dough into a 12"x18" rectangle (approx 1/4" thick). In a small bowl, combine the cinnamon and sugar, then sprinkle evenly over the surface of the dough. Use a rolling pin to gently press the sugar mixture onto the dough to help it adhere.
• Starting at the short end, roll the dough in on itself, using a scraper if the dough sticks to the surface. With a serrated knife, cut the roll into 8 equal slices and arrange them in the prepared pan. Cover and let rise in a warm place for 30 minutes, or cover and place in the fridge overnight for baking the next morning.
• Preheat the oven to 350'F bake the proofed rolls for 40 minutes, or until golden brown. Remove from the oven and let cool. Meanwhile, prepare the glaze.
• In a medium saucepan, over medium-high heat, stir together the glaze ingredients. Bring to a boil, stirring constantly. Remove from heat and let cool (stirring occasionally) until the glaze ribbons off the spoon.
• Drizzle the glaze over the warm cinnamon buns and serve.

VEGAN SOURDOUGH CINNAMON ROLLS

Steps:

• Begin by adding the warmed oat milk and platinum instant sourdough yeast packet to a large bowl & stir. Let sit 5-10 minutes until bubbles form to be sure the yeast is active and working.
• Next, add the sugar, melted vegan butter , & vanilla extract to the mixing bowl and whisk to combine. Then, slowly add in the flour and salt until a dough forms. Once the dough has formed, use the dough hook to knead the dough for 5-10 minutes or take the dough from your bowl and knead by hand on a well-floured surface for 10+ minutes until stretchy and elastic. When the dough can be stretched without tearing easily, it is ready. Start with 2 3/4 cup of all-purpose flour and if the dough is too sticky add up to 3 cups of all-purpose flour.
• Lightly coat a large bowl with oil, form your dough into a ball, and add to the bowl. Brush oil onto the top of the dough ball so it does not dry out. Cover and let rise 1-1.5 hours until the dough has doubled in size. You will know the dough is done when you can push your finger into the dough and the dough does not spring back immediately.
• Add the vegan butter (room temperature or cold), brown sugar, and ground cinnamon to a bowl and beat to combine into a thick paste. Set aside.
• Once your dough has doubled in size, turn the dough out onto a lightly floured surface. You will need to lightly flour the rolling pin too so the dough doesn't stick. Roll the dough into a rectangle that is 1/4-1/2 inch thick in height.
• After the dough is rolled out, use a spatula to spread the cinnamon sugar filling evenly across the dough. Make sure to leave a 1/4 inch border around the edges of the dough without filling.
• Beginning with the longer side of the rectangle, tightly roll up the dough into a log. Lightly flour the dough as you go to help if it gets a bit sticky. Make sure to seal the roll by pinching the edges together. Then, flip the dough over so the pinched seal is facing down.
• Once the dough is rolled into a log, trim the ends and discard. Cut the remaining dough into 10 evenly sized rolls using a very sharp knife. Place into an 11-inch skillet or cake pan lined with parchment paper and cover with plastic wrap. Place the dough in a wam place to rise 1 hour. (You can also let the dough rise overnight in the fridge and bake in the morning).
• Preheat the Oven to 350F.
• Once the oven is preheated, bake the buns for 30-35 minutes or until cooked through. Remove the buns from the oven and let cool. While the buns are cooling, make your vanilla bean glaze!
• Add the oat milk and vanilla bean paste to a bowl and mix. Gradually add in the powdered sugar and whisk until a thick but smooth glaze has formed. If you want a thinner glaze, you can add more milk, however, a thick glaze works best.
• Pour the glaze over the warm buns and serve immediately. Enjoy!

VEGAN SOURDOUGH CINNAMON ROLLS

Steps:

• Mix the sourdough starter, water and instant yeast. Stir in the melted butter, sugar and salt. Then add the flour. Knead as required to bring the dough together. However, don't over knead as you want it to be a soft dough, not bread-like.
• Allow to rise in a warm location until doubled in volume (about 2-4 hours).
• On a floured surface, gently roll the dough into a 10″ by 14″ rectangle. Brush with the melted vegan butter then sprinkle on the cinnamon and sugar. At this point, you could also add 1/4 cup of raisins or walnuts.
• Roll the dough along the 14″ side, forming it into a tight cylinder. Squeeze gently to even out the layers.
• Slice into 12 rolls, and place them in a greased 8×8″ glass dish with the cut side down.
• Allow them to rise for another 2-4 hours, until fluffy.
• Cook at 350 F for 30-40 min (until the tops are browning).

SOFT PRETZEL ROLLS { VEGAN WITH JUST 5 INGREDIENTS}

Steps:

• In a small bowl combine the warm water with the sugar and the yeast until it dissolves
• Let sit for 1-2 minutes
• In a big bowl combine the flour with the salt
• Add the coconut oil and the yeast mixture
• Combine and knead with your hand for at least 3-4 minutes
• Put back in the bowl and let double in size for about 30 minutes
• Preheat your oven to 400F
• Form 5 pretzel rolls with your hands and with scissors cut some lines in each roll
• Bring the 1-quart water to boil and add the soda (Careful this bubbles!)
• Turn down the heat and put every bun for at least 30 seconds in the soda water
• Place on a baking sheet and drizzle with sea salt
• Bake for 20 minutes or until golden brown
• Best enjoyed on the day you make them but can be eaten the day after it as well