Vegan breakfast rolls for every day of the week
Put your hands up, it’s the weekend – or is it still in the middle of the week? Regardless of whether it’s a Sunday roll, breakfast roll, lunch break, or a sandwich in between – this recipe clearly works perfectly with every situation! And they’re so simple that you don’t really have to do a lot. The dough is prepared the evening before and from there it rises for 2-3 hours at room temperature and then overnight in the refrigerator. However, it must not rise too long, as the yeast produces too much Co2 at a certain point and there is too little oxygen. Then the rolls don’t get any fluffier.
It can be compared to something like eggs. They can no longer be cooked softer, but become harder and harder with increasing time in a boiling water bath. My mom always said that.
But let’s put the eggs aside, we’re going to get the rolls on the table! They’re even vegan – which is what most breads should be. Classic bread and classic rolls are baked without milk or animal products.
Then let’s get started. Have fun!
Super easy breakfast rolls overnight. Vegan and simple – like from the bakery! Click here for the recipe. 🌱
- 400 g spelt flour – type 630 ⎮ for the rolls
- 100 g wholemeal rye flour ⎮ for the rolls
- 1/2 cube of fresh yeast (40 g) / or 1 packet of dry yeast (9 g) ⎮ for the rolls
- 1 teaspoon salt ⎮ for the rolls
- 1 tbsp cane sugar ⎮ for the rolls
- 360 ml water ⎮ for the rolls
- 250 ml water for the oven ⎮ for baking
The evening before: Process all the ingredients for the rolls into a smooth dough. Caution, the water for the oven is used the next day during baking and does not get into the dough.
Put the dough in a large bowl and cover with a kitchen towel. Let rise in a warm place for about 1 hour.
After an hour, fold the dough. To do this, pull the sides of the dough all the way to the center and press down lightly. Repeat a few times. Then cover and let the dough rise in a warm place for another hour.
Fold the dough again and place in a large airtight jar and leave in the refrigerator overnight.
The next morning, take out the dough and let it acclimate for 1 hour.
Preheat the oven to 230℃/445 ℉ and preheat a casserole dish or similar on the bottom of the oven. This is for our water and the increased humidity when baking.
Line a baking sheet with baking paper.
Now divide the dough into 8 equal pieces using a knife or dough card (do not knead). Now fold those 8 parts again: press the sides of the pieces towards the middle, turn them over and place them – one at a time – on the baking sheet.
Here the rolls can rise for another 30-60 minutes.
Carefully pour the water into the roasting pan/casserole and put the rolls in the oven as well. Bake until golden brown for about 20 minutes.
Let it cool down briefly and ideally enjoy while still warm.
Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
And that’s how quick they are ready – our super simple vegan rolls!
By the way, here at home they were gone within seconds! The children wanted more, but the tray is already empty and my mother urgently wanted the recipe, although I brought those to the Sunday brunch for the first time yesterday.
So I’ve put the recipe up super quickly. Now you can all benefit from it.
Feel free to leave a comment or your feedback.
See you next time
Author: Marie Dorfschmidt