Vegan milk rolls
Vegan milk rolls, just the way you love them. Soft and fluffy and full of flavor. Goes well with both savory and sweet spreads.
Ingredients
- 1 apple approx. 110 g
- 200 ml soy drink
- 150 g whole spelt flour
- 150 g spelt flour type 1050
- 2 tsp baking powder
- 9 g dry yeast
- 2 tsp locust bean gum
- 70 g soy yogurt
- juice of half a lemon
- 1 - 2 g salt
- Spelt flour type 630 for working with
Instructions
- Cut, peel and core the apple. Puree in a blender together with the soy drink.
- Stir together the remaining ingredients and mix with the pureed soy drink mixture.
- Cover the dough and leave to rise for approx. 1 - 2 hours.
- Then place on a floured surface. The dough is very soft. Fold 3 times using a pastry card and lots of extra flour so that nothing sticks. First fold from left to right, then from top to bottom. Then flatten slightly and fold 2 more times. Keep the dough loose, do not press too firmly.
- Gently shape into a roll. Cut off small pieces.
- Lightly round each piece again with flour and place on a baking tray lined with baking paper.
- When all the buns have been formed, leave to rise for another 15 - 20 minutes.
- Preheat the oven to 200 degrees Celsius top/bottom heat.
- Carefully brush the buns with soy drink, place in the oven and bake for 10 minutes at 200 degrees. Then lower the temperature to 180 degrees and finish baking for 15 minutes.