This is by far the softest, tastiest bread I’ve ever made and eaten in my life! Super fluffy, airy, moist, and slightly sweet... your kids will love it! With a golden brown exterior and fluffy white interior, these eggless and dairy free milk bread rolls are perfect for a healthy breakfast or snack! They taste great by themselves, but you can use your favorite spread on them, such as butter, jam, or peanut butter! I hope you enjoy them as much as we do!
300ml oat or soya milk
40g coconut sugar
550g strong bread flour
20g fresh yeast, crumbled or 2 tsp dried instant yeast
50g vegan butter
1.5 tsp salt, heaped
1 tbsp maple syrup or milk, for glazing
Melt the vegan spread on a medium heat or in the microwave. Set apart.
Add yeast, sugar, warm milk (body temperature) and the melted butter into a mixing bowl, stirred it and rest aside for 15 mins till you will see floating foam.
In a large mixing bowl, combine the sieved flour and salt.
Add the milk mixture to the flour mixture and stir with a wooden spoon then knead into the bowl until the milk mixture is all absorbed and the dough is super smooth. The dough will be slightly sticky, if is very wet add 1 tbsp extra flour and knead.
Transfer to a lightly oiled surface and knead for about 5-10 minutes until smooth and elastic.
Form the dough into a ball and place in a lightly greased large bowl. Cover with plastic wrap or a dump kitchen towel and leave to prove in a warm place until double in size (approximately 1 hour).
Gently deflate the dough, divide it into 7-8 equal pieces, and shape each piece into a ball.
Place the rolls into a lightly greased cake pan, cover the pan with plastic wrap or a dump kitchen to and leave the rolls to prove again in a warm place until doubled in size (approximately 40-50 minutes).
Preheat the oven to 180°C. Combine the maple syrup and 1 tbsp of hot water in a small bowl for the glaze and gently brush the rolls with a very thin layer of maple syrup onto the bread so it will yield a beautiful golden brown color after baking. (If you don’t want to use maple syrup you can brush the rolls with milk).
Bake for 25 to 30 minutes, until golden brown on top.
Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.