Dark walnut rolls, vegan

Ingredients for 1 servings:

• 200 ml almond milk (almond drink) or nut milk
• 1 tbsp rice syrup
• 200 g walnuts, peeled
• 180 g soy flour, toasted
• 250 g spelt flour type 1050
• 1 sachet/s of dry yeast, approx. 9 g
• 50 g flaxseed meal
• 250 ml water, warm
• 5 cl rum
• 1 pinch(s) nutmeg, ground
• 2 tsp salt
• 30 g sesame seeds
• Form 50 g flour of your choice into a roll

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

makes about 12 rolls

First, bring the nut milk (or almond milk) to a boil. In the meantime, crumble the walnuts into small pieces with your fingers. Remove the boiling milk from the heat, add the rice syrup or sweetener of your choice (reducing the amount if necessary), stir until dissolved, and then add the walnuts to the liquid. This liquid must cool to room temperature before further processing. Meanwhile, sift all the flour into a mixing bowl. Sprinkle the dried yeast over it and add the ground flaxseed. Mix the dry ingredients well with a stand mixer. Only then attach the dough hook and knead with the lukewarm water until you have a crackly dough. Caution: It must not be too runny, as the nut liquid will be added later after the first rise! Cover the dough with a kitchen towel and let it rise in a warm place for half an hour. Add the nut broth, the rum (if you like the taste but don’t want to use alcohol, you can use rum flavoring), salt, margarine, nutmeg, and 3/4 of the sesame seeds, making sure the dough isn’t too runny. Knead the dough thoroughly, then cover and let it rise for another hour. Dust your hands with flour and take pieces from the risen dough. Form 12 equal-sized rolls. Arrange them well apart on a baking sheet lined with baking paper, cover again with the kitchen towel, and let stand for 15 minutes. Preheat the oven to 200 degrees Celsius and place an ovenproof dish or bowl containing about 250 ml of water on the floor of the oven to create a gentle steam. Brush the rolls with water, sprinkle with the remaining sesame seeds, and bake on the middle rack for about 25 minutes.