Whole Grain Vegan Spelt Rolls 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.
Nutrition Facts : ServingSize 1 roll, Calories 215 kcal, Carbohydrate 35 g, Protein 5 g, Fat 5 g, Sodium 207 mg, Fiber 5 g, Sugar 4 g
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