• 7 hours
  • Low

Vegan sweet rolls

Ingredients (for 8 buns)
For the dough
250 g of 100% Italian Wheat - type 0 flour
100 g of Type 00 Soft Wheat Flour
170 ml of oat milk
60 g of whole brown sugar
140 g of vegetable butter
7 g of dry brewer's yeast
5 g of salt

To polish
2 tablespoons of oat milk
1 tablespoon of agave syrup

About 45 minutes before starting the recipe preparation, take the vegetable butter out of the refrigerator and let it soften to room temperature. After this time has elapsed, pour the sifted flour mix, sugar and dry brewer's yeast into the bowl of the planetary mixer, then, using the hook, mix the ingredients together. Proceed by slowly adding the oat milk and kneading to incorporate it: this will take 10 minutes. At this point also add the salt and vegetable butter, one cube at a time and kneading the dough for 15 to 20 minutes until it pulls away from the edges of the planetary mixer. Place it back in a clean bowl, cover with plastic wrap and a couple of clean tea towels and let it rest like this for 3-4 hours, until doubled. Ideally, it should be in a warm place (e.g., in an oven turned off, but with a light on). When the specified time has elapsed, take the dough and roll it out on a floured surface, kneading it briefly. After dividing it into 8 sections of 90 g each, form into rolls and lay them as you go on a baking sheet with baking paper, spacing them out to allow leavening space. Cover the pan with food-grade foil and a clean cloth and let the buns rise for another 2 hours (preferably in an oven that is turned off, but with the light on), then remove the pan from the oven and set the oven to static mode at 175°C. While the oven reaches the temperature, pour two tablespoons of vegetable milk and one of agave syrup into a bowl, mix well and use the solution to brush the surface of the buns. As a final step, bake and bake the buns for 20 minutes until the surface is golden brown. 

In collaboration with Essenza Vegetale

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