These soft, spongy bread rolls are irresistible while still warm and aromatic. Made with vegan milk, rather than the more usual water, they have a rich flavor. In Scotland they’re a firm favorite for breakfast with fried eggs and bacon. To speed up rising time, place the rolls in the airing cupboard or on the top of the preheated oven.
450g/1lb/4cups unbleached strong white flour, for dusting
10ml/2 tsp salt
20g/3/4 oz fresh yeast
150ml 1/4 pint 2/3 cup lukewarm vegan oat 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. Knead lightly and, using a rolling pin, shape each piece of dough into flat oval 10×7.5cm/4x3in, or a flat round 9cm/3 1/2.
4.Transfer to the preheated 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, preheat the oven to 200°/400°F/Gas 6. Press each roll in the centre with three middle fingers to equalize the air bubbles and help prevent blistering. Brush with milk bake for 15-20 minutes, or until lightly browned. Serve warm.