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)
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.