Vegan Spelt Buns or Rolls
Soft, wholesome, and irresistibly golden, these Vegan Spelt Buns or Rolls are a versatile bread option perfect for any occasion. Made with nutrient-rich spelt flour and a handful of pantry staples, this recipe delivers fluffy, subtly nutty rolls that are completely dairy-free and egg-free, making them ideal for plant-based eaters. The recipe highlights a straightforward technique—kneading, rising, and baking—to create tender buns with a delightful homemade touch. Customize your rolls with a sprinkle of sesame or poppy seeds for added texture and flavor. Whether served alongside soups, filled with your favorite sandwich ingredients, or enjoyed as a snack with vegan butter, these buns are a delicious and healthy addition to your baking repertoire. Ready in just over two hours, these freshly baked spelt rolls prove that simple ingredients can yield big rewards.
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Recipe Information
Ingredients
- 450 grams Spelt flour
- 7 grams Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 250 milliliters Warm water (around 40°C or 105°F)
- 2 tablespoons Plant-based milk
- 3 tablespoons Olive oil
- 2 tablespoons Optional: Sesame seeds or poppy seeds for topping
Instructions
In a large mixing bowl, combine the spelt flour, instant yeast, sugar, and salt.
In a separate bowl, mix the warm water, plant-based milk, and olive oil.
Gradually pour the wet ingredients into the dry ingredients, mixing with a spoon or your hands until a shaggy dough forms.
Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic. If the dough is sticky, add a little more spelt flour, one tablespoon at a time.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a ball or oval, depending on your preference for buns or rolls.
Arrange the shaped dough balls on a baking sheet lined with parchment paper, leaving enough space between them to expand.
Cover the dough balls with a towel and let them rise again for 30-40 minutes, or until they have puffed up slightly.
Preheat your oven to 200°C (400°F). If desired, brush the tops of the buns with a little water and sprinkle with sesame or poppy seeds.
Bake the buns in the preheated oven for 18-20 minutes, or until golden brown on top.
Remove the buns from the oven and let them cool on a wire rack before serving. Enjoy your homemade vegan spelt buns fresh or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 346.9 g | 126% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 29.6 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 299 mg | 23% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1886 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
