PREP TIME
50 mins
COOK TIME
10- 15 mins
SERVINGS
10- 12 rolls
INGREDIENTS
255ml plant milk (warm)
100g plant butter
30g instant yeast
450g strong bread flour
1 tsp sugar
1 tsp salt
1 tsp of egg replacement (I
used Orgran)
INSTRUCTIONS
1. Add milk and butter to a pan and
let it melt. Put it aside to cool
slightly.
2. Add the remaining ingredients to
your main mixing bowl and mix
them together.
3. Add the warm milk to the bowl
(roughly body temp). If mixing with
a stand mixer, mix at medium
speed for 10 minutes. If kneading
by hand it should take roughly
double the time. You're aiming for
a stretchy and fluffy dough. When
fully kneaded, shape into 10-12 rolls.
4. Add the rolls to a tray, cover and let
them rest in a warm place for 40
minutes.
5. Brush them with milk and oil and
drizzle poppy seeds, oats and sesame
seeds on top.
6. Heat the oven to 220°C and add a
tray with boiling water to the bottom.
Bake the rolls for 10-15 minutes. If the
rolls start browning too early, cover
with foil.
