Tiger bread rolls
dairy- free and vegan
Equipment
- Stand mixer
- recommended but can also be knead by hand
Ingredients
Bread dough
- 375 g (12,75oz/ 3 cups) all purpose flour
- 60 g (2 oz) whole grain spelt flour
- 9 g (0,3 oz) dry yeast or 7g instant yeast
- 120 ml (4 oz/ 1/2 cup) water warm (40°C)
- 240 ml (8 pz/ 1 cup) plant milk ( I used soy) warm (40°C)
- 15 g (0,5 oz/ 1 tbsp) butter/plant-butter softened
- 15 g (0,5 oz 1 tbsp) light brown sugar
- 9 g (1,5 tsp) salt
Topping
- 4,5 g active dry yeast or 3g instant yeast
- 65 g lukewarm water
- 70 g white rice flour
- 10 g brown sugar
- 9 g neutral oil
- 9 g toasted sesame oil
- 2,5 g salt
Instructions
- Add the flours, sugar and yeast to the bowl of a stand mixer and stir to combine.
- Add warm milk and water and start kneading with the hook attachment until the dough starts pulling away form the bowl (about 12 minutes).
- Add salt and softened butter and knead until the dough is soft and elastic (about 15 minutes).
- Shape into a ball, place into a bowl, cover and let rise in a warm place until doubled in size (about 1 hour).
- After the first rise, deflate dough and divide into 8 equal pieces.
- Shape each piece into a ball. Cover and let forse for 15 minutes
- Preheat oven to 200°C.Make the topping: combine all the ingredients into a small bowl. The mixture should be thick but spreadable.
- Roll the buns into the final shape and place over a lined baking sheet. Spread about 1 tbsp of the mixture on top of each bun.
- Pour some hot boiling water into an oven-proof pan and place into the oven.
- Bake in the middle rack of the oven for 20 minutes. Transfer to a cooling rack to cool completely