Vegan Spelt Roll Recipes

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.

EASY VEGAN SPELT PIE CRUST

Steps:

• In a food processor add the 3 cups of spelt flour and salt. Process for a minute to incorporate the flour and salt.
• Combine the non-dairy milk and light oil in a cup and mix well. I use a whisk to do this. Then feed the milk-oil mixture through the feeding tube in the food processor and into the flour mixture. The dough should be in large crumbles. At this point, stop the machine and feel the dough. It shouldn't be sticky or dry, but a little oily and hold together well. Try not to handle the dough too much as it tends to toughen the dough.
• Once you have the right consistency remove the dough crumbles onto a prepared surface to roll out your dough. I use a large plastic sheet, but waxed paper can also be used. I try to avoid using a floured surface as it will make the dough dry. I have found that with this dough that it isn't necessary.
• Shape the dough into a disc and cut it in half. Reshape the first piece of dough into a disc and roll it out. I wrap the dough around my rolling pin then place it onto the pie pan and unroll. Once I have the dough in place I position it carefully but do not stretch it, it will shrink. I prick the sides and bottom of the bottom crust.
• Fill the pie with the desired ingredients and roll out the second disc of dough and put it on top.
• Flute the edges with a fork and then trim the pie crust edges. Brush the pie with some of the non-dairy milk and then make slits in the top crust to let out the steam.
• Bake according to the type of pie you are making.
• Enjoy!

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.