I wanted to be a wonderwoman type mother, and leave this bread rising overnight, and then do warm rolls for breakfast, but I am not sure if the dough would over-ferment with too long a rise time? Once I left a dough overnight, and the bread tasted like a brewery,so I erred on the side of caution and baked them tonight.
Ingredients:
- 1 cup soy milk
- 1 tablespoon cane sugar
- 2 tablespoons sunflower oil
- 1 teaspoon salt
- 1 1/2 teaspoon dried yeast
- 225grams spelt flour (2 1/4 cups)
- Gently warm the soy milk, sugar and oil in a pan, so it is nicely warm, but not too hot to touch.
- Add the yeast and leave for about 5 minutes to become frothy.
- Stir in the flour and salt
- Once it has come together as a soft dough, cover with a damp cloth in warm place- 1 hour.
- Knead very well, for about 5 minutes (Was I supposed to do that first? I have no idea. I was making this up)
- Shape into 8 small rolls. If you have issues like me, you can use some digital scales so they are all the same size.
- Place your rolls into the ever-useful silicone muffin trays.
- Leave once again in a warm place for about 45 minutes, or until doubled in size. (is this “proving”?)
- Cook at 175 C for about 12-15 minutes or until the rolls sound hollow when tapped.
Verdict: Light and delicious. And most importantly, they didn’t smell of a pub, and every roll weighed 50 grams 
Ta-daa!
Sweet dreams. x
