This recipe was inspired by Bryanna Clark Grogan’s ‘Fluffy but High Fiber Hamburger and Hotdog Buns‘ recipe, which you can read on her blog here. They just looked so good in her photos, and I was itching to make some nice rolls to go with Vegan Dad’s homemade sausages which I was also making that day. The sausages and the rolls both turned out brilliantly.
I made a few changes to Bryanna’s recipe, mainly because I read the recipe in a hurry and didn’t include any plain flour. I was also missing a couple of ingredients that she used, so I adapted it as follows.
Here’s my version titled ‘Whole spelt hot dog buns‘:
- 2 and 1/2 cups whole meal spelt flour (I love spelt, it’s a bit dearer than plain wheat flour, but the results are worth it)
- 1 tsp instant yeast
- 2 tbs soy flour
- 3 tbs oat bran
- 2 tbs ground flax/linseeds
- 1 tbs raw sugar
- 3/4 tbs salt
- 1 cup warm water
- 1 tbs olive oil
- 1/2 tbs lemon juice
My method ended up a bit different to Bryanna’s as well..
- Mix all dry ingredients really well – including the instant yeast
- Mix wet ingredients, then add to the dry ingredients.
- Mix with a spatula or spoon until combined and then knead by hand for 10-15 minutes, or in a stand mixer (I used my kitchen aid) for about 5 minutes or until the dough passes the windowpane test.
- Leave the dough in the bowl and cover while it rises to double the size, which should take about an hour in warm weather (it was 27 degrees C in my kitchen the day I made these).
- Once the dough has finished the first rise, turn your oven on to preheat to 180 degrees C. Then tip your dough out of the bowl onto a floured bench and knead it a bit to form a nice smooth round. Divide into 8 pieces, then form each piece of dough into a sausage shape, or whatever shape you want them. Note if you want bigger rolls divide the dough into 6 pieces.
- Place the shaped dough pieces fairly close together onto a greased baking sheet or onto some non-stick baking paper, and let them rise again until doubled and very light and almost bubbly looking (I always let buns rise longer than large loaves, because you want them as fluffy as possible and they are less likely to collapse under their own weight). I let these proove for about 50 minutes before putting them in the oven to bake.
- Brush with soymilk and bake in the oven for 15-20 minutes, then cool on a rack before eating/storing.
Vegan Dad’s sausages coming up next..