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 RollsΒ (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 toΒ 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 Comments Add yours

  1. livliveslife says:

    Beautiful bread and photos! This post is making me wish I had a roll (or four…) right now! πŸ™‚

    1. lucylox says:

      4 might be quite filling! πŸ˜‰

  2. Lel says:

    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!!

    1. lucylox says:

      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!

    2. lucylox says:

      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! πŸ˜‰

      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!!! πŸ™‚

  3. Sophie33 says:

    A must make this weekend! πŸ™‚ They look so delectable too!

    1. lucylox says:

      thank you… they didn’t last long!!! πŸ˜‰

    2. lucylox says:

      cupcakes look surprisingly nice in the snow! πŸ™‚

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