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Easy Breakfast Rolls


50 mins


10- 15 mins


10- 12 rolls


  • 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)


1. Add milk and butter to a pan and

let it melt. Put it aside to cool


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


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.

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