These soft, spongy bread rolls are irresistible while still warm and aromatic. Made with vegan milk firm favourite for breakfast With rather than the more usual water, they have a rich flavour. In Scotland they’re for breakfast with fried eggs and bacon.to speed up the rising time, Place the rolls in the airing cupboard or on the top of the Preheated oven.
Unbleached strong flour (gluten free) optional
Plus extra for dusting
10 ml/2 tsp salt
20g/3/4 oz fresh yeast
150ml1/4 pint 2/3 cup lukewarm vegan milk, plus extra for glazing
1.Grease two baking sheets. Sift the flour and salt together into a large bowl and make a well in the centre. Mix the yeast with milk, then mix in 150ml/1/4 pint 2/3 cup lukewarm water. Add to the centre of the flour and mix together to form a soft dough.
2.Knead the dough lightly in the bowl, then cover with lightly oiled clear film (plastic wrap) and leave to rise in a warm place for 1 hour or until doubled in bulk. Turn the dough out on to a lightly floured surface and knock back (punch down)
3.Divide the dough into ten equal pieces and. Knead lightly and, using a rolling pin, shape each piece of dough with into a flat oval 10×7. Cm/4x3in, or in a flat 9cm/3 ½.
4.Transfer to the prepared baking sheets, spaced well apart, and cover the rolls with oiled clear film. Leave to rise, in a warm place, for about 30 minutes.
5.Meanwhile, Preheated the oven to 200°C/400°F Gas 6. Press each roll in the centre with three middle fingers to equalise the air bubbles and to help prevent blistering. Brush with milk and dust with flour. Bake for 15-20 minutes, or until lightly browned. Dust with more flour and cool slightly on a wire rack. Serve warm.