Oaty Bread Rolls

Round 2 of the 2013 lucy’s friendly foods baking challenge. This leg ups the ante!

Once again inspired by ‘Scandilicious Baking‘ ( a fabulous cookbook that I thoroughly recommend), these little buns are an absolute delight and easy too. They turned out soft, tasty and more-ish and baking them in a muffin tin worked a treat.

These rolls were a bit heavier the next day, so I’d recommend eating them on the day they’re made – or perhaps freeze the buns when fresh, defrost, then reheat before eating.

Oaty Bread Rolls (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes 12 rolls

  • 290ml oat milk
  • 2 tbsps dairy-free spread
  • 2 tbsps syrup
  • 400-450g strong white bread flour
  • 1 tbsp dried yeast
  • 1 tsp salt
  • a handful of oats
  • oat milk, for brushing

- Warm the oat milk, spread and syrup together until the spread has melted. Set aside to cool slightly.

- Sift the flour into a large bowl. Stir in the yeast and salt. Make a well in the centre of the flour.

- Once the milk mix is at blood temperature pour into the flour. Mix until it has come together to make a soft dough.

- Turn out and knead for 5-10 minutes until the dough is smooth and springy.

- Place back in the bowl, cover with oiled cling-film and leave to rise for about an hour (it should double in size).

- Meanwhile, oil a muffin tray and set aside.

- Once the dough has risen, knock back and knead again to form a smooth ball.

- Cut into 12 even sized pieces and place each one in a dip in the muffin tray.

- Loosely cover with oiled cling-film and leave to rise for 30 minutes.

- Preheat the oven to 220 degrees Centigrade/Gas Mark 7

- Remove the cling-film. Brush the tops with oat milk and sprinkle on the oats.

- Bake for 15-20 minutes, until golden and sounding hollow when tapped.

- Cool on a wire rack.

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8 thoughts on “Oaty Bread Rolls

  1. These looks delicious!! Do you know if they’d be ok to freeze? I’m catering my own wedding in April and am trying to source delicious vegan recipes that I can prepare in advance thus leaving the headless chicken mode for important things like hair/ dress/ make up etc etc!!

    • You’re going to have the best wedding – home catered friendly ones are by far the beat and most fun! How exciting planning the menu etc.!

      I totally understand, you’ll definitely have other concerns on the big day!

    • Did i just reply by mistake?! Sorry if I did.

      I was just saying that your wedding sounds perfect – home catered, less fancy affairs are by far the most fun. I can totally understand that you’ll have other concerns on the big day! ;-)

      These buns would freeze brilliantly. Freeze on the day you bake them. I’d just defrost and then bake again for up to five minutes to give a freshly-baked effect. (Although I might give it a trial run before the ‘big day’ just to be sure!!! :-)

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