This recipe is how to make soft and fluffy Spelt buns for burgers or dinner rolls without eggs or dairy. I have also adapted this recipe from my original spelt buns recipe.
I challenged myself to make a spelt bun recipe without sugar, egg-free and dairy-free. There is a blend of white spelt and wholegrain Spelt flour, dried yeast, oat, pea or almond milk, olive oil and a little salt and warm water.
Then finished off with a sprinkle of sesame or poppy seeds.
Takes = prep. 15mins, proving 60mins + 30mins
Bakes = 15 to 20 mins
Makes = 8 burger buns
- White Spelt Flour – 350g (2 + 1/3 cup)
- Wholegrain Spelt Flour – 150g (1 cup)
- Instant Yeast or fresh yeast – 7g (2.5 teaspoons) or 14g of fresh yeast
- Lukewarm water – 3 tablespoons
- Warm Non-dairy milk (I used pea or oat milk) – 300ml (about 1 cup + 1/4)
- Salt – 1 tsp
- Oil – 3 tbsp
- Sesame Seeds or poppy seeds for the top
- Milk wash for glazing to help the seeds stick – 1-2 tablespoon
- Flour for dusting
Bake in a 23cm round cake tin or rectangle baking tin, greased and lined with paper.
GENTLY heat milk, when lukewarm to touch whisk in the yeast until dissolved. Rest for 10 minutes until bubbly on top.
WHISK flours and salt, then slowly pour the yeasty liquid into the flour, then add in the oil. Knead for about 3-5 minutes if using a stand mixer. If it is not smooth add 3-4 extra tablespoons of room temperature water. Smooth into a ball, then add the dough ball into a floured or oiled medium-sized bowl covered with a damp cloth or plastic wrap. Rest covered for 45 to 60 minutes until doubled in size.
REMOVE the risen dough and place it on a floured bench or large breadboard. Gently knock a little air out, then divide into 8 balls, approx 105g each. Stretch flat then pull each side on top of each other and form a tight dough ball, turn over and smooth on the bench in a clockwise circle with your hand loosely cupped over the top to remove any creases. Place in the baking tray either close together for dinner rolls or slightly apart for burger buns. Once completed with all stretching of the balls, brush the tops of the dough balls with a little non-dairy milk or water and sprinkle with sesame seeds or poppy seeds. Then cover again with oiled plastic wrap and a cloth to ensure no air comes in contact with the dough, and rest for an extra 30 minutes.
PREHEAT the oven for 20 minutes to 220˚C, 200˚C fan-forced prior to baking.
BAKE in the hot oven for 15-20 minutes until golden brown. Add a small tray of water to the bottom of your oven to create a steam bath the oven, and the buns will be extra moist. Rest for 10 minutes before serving.