Bread - Spelt Rolls

Easy and Delish!

Dough - WET Layer

• 2 Tbsp olive oil 
• 1 TBSP maple syrup  - or -  2 Tbsp date sugar
  * Probably best to use maple syrup for a little added moistness.
• 1/2 tsp salt
• 1/2 cup unsweetened nut or oat milk
• 1/4 cup water

Dough - Top Layers

• 2 cups spelt flour - sprouted is even better
• 1 packet rapid-rise yeast (1 packet yields 2 1/4 tsp // if subbing regular yeast, double rise time)

Roll Toppings

• olive oil 
• 3 Tbsp rolled oats

MAKE DOUGH

1. Warm wet ingredients - In a separate mixing bowl, microwave the almond milk, water, and olive oil until warm - about 110 - 120 degrees (~55 seconds). It should be the temperature of bath water. If it’s too hot, it can kill the yeast.
2. Place wet ingredients in bread machine pan.
3. Add flour over the wet ingredients.
4. Make an indentation on top and add yeast.
5. Run the bread machine on the DOUGH cycle for 5 minutes.
6. Unplug and let rest 10 minutes.

LET RISE

1. >>> IMPORTANT!  Line an 8x8-inch baking dish or round cake pan with parchment paper or grease well.  This is important.  If you don't do it, the bottom layer of every roll will stick like glue!!!
2. Divide the dough into 10-11 equal pieces, carefully shape into balls (handling as little as possible), and place in .
3. Cover and let rise in a warm place (such as on top of the oven or in a sunny spot) until doubled in size - about 1 hour. Then sprinkle with oats.

BAKE

1. Preheat oven and bake. 30 minutes at 350 degrees or 18-20 minutes at 375 degrees, until fluffy and light golden brown.
2. Carefully brush with olive oil for a shiny appearance (optional).
3. Let cool a few minutes, then serve as is or with vegan butter and jam of choice. Store leftovers covered at room temperature up to 3 days. 

>>> IMPORTANT!  Do not just cover the pan with a towel.  The rolls will dry out completely.  UGH.    Put them in a sealed container.

To freeze, prepare the recipe up to the point of rolling into balls and then place the dough balls on a parchment-lined baking sheet. Freeze, and then store in a freezer safe container up to 1 month. When ready to make, place in a greased baking dish to thaw and let rise (loosely covered) until doubled in size on top of your preheated oven. Bake as instructed. Frozen rolls may mot rise as much as their fresh counterparts, but this is a good way to make bread ahead of time and bake it fresh as needed.