Vegan Garlic Dill Rolls from Whole Spelt Flour
You might not know this, but I absolutely love hosting festive meals at my home.
If you haven't been to one of my dinners yet, you should know they are the most fun and joyful experiences.
Partly because they are 100% vegan.
Partly because they are rich in whole grains, "happy" vegetables, legumes, and plenty of delicious ingredients.
Also because I’m the host, and I’m a funny guy (especially after a few glasses of wine).
And finally, because the hosting table is always rich, beautiful, and particularly aesthetic.
To start, I love serving a variety of healthy whole-grain breads that I bake myself.
My big "showstopper" is serving ultra-soft vegan garlic dill rolls baked inside a terracotta clay flowerpot.
These rolls have a wonderful aroma of garlic and dill; it's so much fun to pull them apart by hand and spread a generous layer of vegan cheese on them, or even eat them just as they are.
If you want to bake these rolls without the clay pot, it's definitely possible and even recommended. This way, you get wonderful rolls you can pack for school or work.
A bit about vegan garlic dill rolls
I'll start with the clay pot: make sure you purchase a clay pot that isn't painted with extra colors that might release toxins at high temperatures. Terracotta pots are great for baking and don't break down in the heat, but be careful not to bake above 180 degrees. The advantage of baking in clay, by the way, is the even heat distribution (just like they baked thousands of years ago).
Of course, you can bake the rolls without the pot—simply place them on a baking tray spaced apart and bake for about 15 minutes.
I used whole spelt flour. You can substitute it with white flour, but don't swap it for another whole flour like rye, which behaves completely differently.
To add flavor and moisture to the dough, I added a major dairy brand's garlic-dill soy cream.
If you don't have it, you can use any vegan cream cheese you have available.
Nutritional Values:
One roll out of 20 contains:
- 126 kcal
- 4g protein
- 21g carbohydrates
- 3g fat (of which 0.75g is saturated fat)
Have some spelt flour left? How about a vegan apple galette?
Whole Spelt Garlic Dill Rolls
Ingredients
- 1 pot Terracotta clay flowerpot 15 cm diameter
- 500 g Whole spelt flour
- 180 ml Light soy milk 3/4 cup
- 250 g Garlic-Dill Soy Cream (e.g., a major dairy brand)
- 1 tsp Fresh yeast 10g
- 2 tsp Coconut sugar 20g
- 3 tbsp Olive oil 30 ml
- 2 cloves Crushed garlic
- 1 handful Chopped dill
- 1 tsp Salt 10g
For the topping
- 1 tbsp Olive oil
- 1 tbsp Silan (Date syrup)
- Sesame seeds
Instructions
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In a deep bowl, mix all ingredients except the salt in the order listed.
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Knead for about 3 minutes, then add the salt.
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Knead for another 10 minutes. The dough should come out sticky and moist.
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Cover with a towel and let it rise for one hour.
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After an hour, line a terracotta clay pot with parchment paper.
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Well-flour your work surface and place the dough on it.
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Flour the dough itself well too. Note: do not knead the dough a second time.
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Cut the dough into 20 equal pieces.
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Using your hands, form balls and place them one by one inside the pot.
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If you are baking the rolls without the pot, place them on a baking tray.
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Let them rise a second time for about an hour (don't skip this step—it's important).
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Preheat oven to medium heat (180°C).
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Brush the rolls with olive oil and silan, and sprinkle some sesame seeds on top.
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Bake the pot for about 40 minutes (if baking without the pot, 15 minutes is enough).
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Remove from the oven and serve hot.
Recipe Video
