Vegan Biscoff Sweet Rolls
Author: CluckMuckCook
Serves: 10
- 130g warm water
- 250g white bread flour
- 1 teaspoon dry yeast
- 25g soft brown sugar
- 60g Biscoff spread
- 1 teaspoon vanilla bean extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 30g vegetable oil (I use rapeseed oil)
- Icing sugar to dust
- Whisk together the hand warm water with the Biscoff spread, brown sugar, vanilla extract and yeast.
- In the bowl of a stand mixer with a dough hook, mix together the flour, salt and spices.
- Pour in the liquid mixture and add the oil.
- Knead for 7 minutes in the mix until the dough is smooth and elastic. If doing this by hand, knead for about 10 minutes.
- Place the dough into a lightly oiled bowl, cover with clingfilm and allow to rise in a warm place until doubled in size (about 2 hours).
- Once risen, knead for a minute to knock the air out and divide the dough into 50g balls. You should get around 9-10.
- Line a baking tray with baking parchment.
- Shape each piece of dough into a tight ball and place them onto the baking tray giving them room to rise.
- Oil a piece of cling film and gently lay over the top of the rolls to stop them drying out.
- Allow to rise again until they are double in size.
- Preheat the oven to 180 degrees C /160 degrees C Fan, and bake for about 15 minutes, until golden.
- Dust with icing sugar
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/vegan-biscoff-sweet-rolls/
3.5.3251