Fluffy vegan spelt rolls that are hearty, slightly sweet, and delicious. A perfect replacement regular rolls, these nutty spelt buns will become a new favourite!
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, OR a 9" cake pan OR an 8" x 8" baking dish, set aside. You can also line the dish with parchment paper instead of greasing it.
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.
Notes
I use my stand mixer to knead the dough, if you don't have a stand mixer, knead by hand.
When putting the dough to rest and rise, I like to put it into my oven with the light on. This created a warm environment for the dough to do its thing.
Store any uneaten rolls in an airtight container. Rolls will keep for about 2-3 days before going stale.
I have not made this recipe with any other flour other than whole grain spelt, so if you make it with any flour other than the one I use, your results may not be the same as mine.
Nutrition info is based on the recipe as it is written and is to be used only as a rough guide. Click here to learn how nutrition info is calculated on this website.