Fluffy Vegan Spelt Rolls

To a large mixing bowl, add spelt flour (0.75 cup), instant yeast (1 packet), organic cane sugar (2 tbsp) and sea salt (0.5 tsp). Whisk to combine.

In a separate mixing bowl (or small saucepan), microwave the unsweetened plain almond milk (0.5 cup), water (0.25 cup), and olive oil (2 tbsp) until warm (110-120 degrees F / ~55 seconds).

Add wet to the dry ingredients and whisk vigorously or beat on medium/low for 2 minutes, scraping sides as needed. Start 2m timer

Add spelt flour (0.25 cup) and beat for another 2 minutes. Add only enough remaining [spelt flour] to make a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic (~1-2 minutes). Then place back in the mixing bowl, loosely cover, and let rest 10 minutes. Start 10m timer

Divide the dough into 10-11 equal pieces, shape into balls, and place in a greased 8x8-inch baking dish or round cake pan. Cover and let rise in a warm place until doubled in size (45-60 minutes). Then sprinkle with rolled oats (3 tbsp). Start 60m timer

Preheat oven to 375 degrees F (190 C). Bake for 18-20 minutes, or until fluffy and light golden brown. Carefully brush with additional [olive oil] for a shiny appearance (optional). Start 20m timer

Let cool a few minutes, then serve as is or with vegan butter and jam of choice. Store leftovers covered at room temperature up to 3 days. See notes for freezing tips.