I mean honestly, who doesn’t like rolls? I don’t know anybody who doesn’t. It’s just the perfect breakfast or coffee and tea sweet, when you desire something a little sweetened, but not sugar coated. Especially these vegan ones I baked are made with a little raw cane sugar, and just a little maple syrup. Even though they are vegan, they are fluffy, a little sticky and moist. I really could eat rolls every day… all day.
Some organic bakeries here in Berlin also make really, really good rolls. They are however not vegan and veeeeeery sugary. So even though they taste delicious, I only enjoy them rarely, and then we split one roll. One organic bakery is very popular for their rolls. Every day there is a long queue, everybody craving for their tasty, sticky, huge rolls. I honestly can’t understand how these people are able to eat these sweet, huge rolls by themselves. I would definitely have a sugar shock afterwards. But my son loves going there, because you can observe the bakers making all these fantastic rolls and breads through a big glass window. He just stands there for the whole time staring at the bakers as if they were performing magic tricks.
I made my rolls with spelt and wheat flour. I only buy my flour from one specific brand, and I really love it. They are so special, in every sense. They are Demeter certified, which is a specific certification for biodynamic agriculture. It’s a sustainable form of agriculture. Their aim is to bring life and energy to the soil. They do so for example, by using only organic manure, herbs or special compounds, like oat bark to treat the soil. Their work on the farm pursues a system of closed loops, sowing and harvesting are guided by cosmic rhythms, and they see the needs of animals, people, plant and nature as equally valuable, always trying to create healthy interactions.
SERVES: 8 rolls
100g white spelt flour
150g white wheat flour
10g fresh yeast (3.5g dry yeast)
25 g raw cane sugar
Pinch of salt
60g lukewarm tap water
65g plant-based milk
45g vegan butter (in cubes, at room temp.)
50g hazelnut butter
20g maple syrup
⅓ tsp cinnamon
½ apple (= 80 g)
25g dark chocolate (70%)
1 tbsp plant-based milk
1 tbsp maple syrup
NOTE: – the spelt flour I use is type 630 in Germany and the wheat flour is type 550 and equals all purpose flour. – I use vegan butter from Naturli. – The hazelnut butter is called Haselnussmus and is from Rapunzel.
Mix the yeast, the lukewarm water, and one teaspoon of the raw cane sugar with a fork in a tall jar. Let it sit for around 15 minutes until the yeast begins to work and bubbles start to emerge.
In a stand mixer combine flours, salt, leftover sugar, milk and the yeast mixture. Mix on low speed until a ball starts to form, around 5 minutes. Then add the cubes of vegan butter and continue to mix for around 10 minutes until you get a smooth ball. I like to knead it with my hands, after the butter is incorporated.
Grease a bowl and add the dough, cover it and let it rest for 2 hours. It should have doubled in size by then.
Grate the apple (with skin) and the chocolate, but you can also grate the chocolate with the knife, what I actually prefer. Mix the hazelnut butter, the maple syrup, the cinnamon and the grated apple in a small bowl.
Roll the dough into a rectangle, 40cm x 27cm. Spread the filling over the dough and add the grated chocolate on top, leaving 2 cm of the long side empty. Tightly roll up the dough along the longer side towards the long empty side.
Cut it into 8 equal pieces and place them in an ovenproof dish (mine is 30cm x 19cm). Cover with a towel and let them rest for ½ to 1 hour until they have increased their volume noticeably.
Mix the glaze and preheat oven to 190ºC (upper and lower heat). Brush the roll with the glaze and bake for 30 minutes. Remove from oven and let it cool slightly before enjoying.
Healthy for people & planet – please go always organic!