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)

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.