Soft Japanese Spelt Bread Rolls (Dairy-Free with Oat Milk)

Описание: Oh my! These are the softest, fluffiest spelt bread rolls I’ve ever made. The secret? A simple Asian-style bread starter known as tangzhong or yu-dane—a flour paste gently cooked with water (or milk) to create a beautifully soft and tender texture.
In true Sue Maree P style, I’ve adapted the classic Japanese milk bread method to use white spelt flour, oat milk, and just a little sugar—for a lighter, less sweet roll. These dairy-free rolls are perfect as dinner rolls, sandwich buns, or for a cosy weekend bake.

#spelt #speltbread #japanesebread #speltbuns #milkbread #softspeltbuns #fluffyspeltbread #softburgerbuns
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Chapters
0:00 how to make spelt Japanese rolls with oat milk
0:23 the secret behind the fluffy rolls
0:50 how to mix the tangzhou starter
1:16 how to cook the Yangzhou starter
2:03 warm milk cool if too hot then mix in yeast and rest for 10 minutes
2:30 whisk flour, salt and sugar
3:06 prepare baking tin 26.5cm x 18cm (10.5'x 7')
3:40 whisk yeast into warm milk and rest for 10 minutes
4:00 mix yeast mix, starter, flour mix, egg together until you have a shaggy dough
4:33 slowly add in the soft butter
5:00 knead the last part by hand in the bowl
5:32 remove and knead on your bench until smooth
5:45 rest dough covered to prove 45 to 60 mins
6:08 divide into 6 (120g each) or 9 (75g) pieces and
6:58 how to roll into roll balls
9:20 brush with an egg wash
9:36 cover with oil plastic or cloth, rest for another 30 to 45 minutes
9:59 don’t forget to preheat the oven 180˚C, remove plastic wrap and
10:20 bake for 20-25 minutes
10:37 brush optional butter glaze on hot cooked buns/ rolls
10:57 close-up of cooked buns/ rolls
outro
11:39 outro
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*Tangzhou Starter
Flour, I use white spelt flour – 0.71 oz, 2 tablespoon
Water - 0.95 oz, 2 tablespoon
Milk, I used oat milk – 2.1 oz, 4 tablespoon

*Bread dough
Warm milk, microwave 10-20 secs – 4.2 oz (about 1/2 cup)
Dry yeast – 0.32 oz, 1 tablespoon
White spelt flour – 11 oz (about 2+3/4 cups)
Fine sea salt - 3/4 teaspoon
Sugar - 3 tablespoons (less than the original recipe)
Unsalted butter, room temp. - 1.5 oz, 3 tablespoon
Whole egg, room temp

Wash
one egg
Milk, oat milk – 2 tbsp
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My website with the full recipe –
https://suemareep.com/soft-japanese-s...


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