Vegan Tahini Rolls

Serves 16 | Prep time: 25 mins + resting time | Cooking time: 30 mins

INGREDIENTS

• 2 3/4 cups whole wheat all purpose flour or GF all purpose flour (330g)
• 1/4 cup maple syrup (84g)
• 1 tsp salt
• 2 1/4 tsp active yeast (1 packet)
• 3/4 cup unsweetened almond milk (180g)
• 2 Tbsp any oil (I used avocado oil) (28g)
• 3 Tbsp tahini or other drippy nut/seed butter (42g)
• 1/4 cup brown or coconut sugar (48g)

METHOD

1. Make the dough: Whisk together flour, salt, yeast in a large bowl. Combine milk, oil, syrup in a microwave dish or stove top. Heat until it’s warm to touch. Pour warm mixture into the dry ingredients, stir until it forms a soft dough.
2. On a floured surface knead the dough for a few minutes. Place in a greased bowl, cover loosely and let it rest about 10 minutes.
3. Make the rolls: Roll the dough out in a rectangle (about 16×8in), drizzle the tahini and sprinkle the brown sugar. Roll up the dough and cut into 16 rolls.
4. Arrange in a greased pan (mine was 15×7in). Cover loosely with plastic wrap and let the rolls rise in a warm draft-free environment for about an hour (I just stick mine in the oven with the oven light on for warmth).
5. They will get much bigger and fill up the dish.
6. Bake the rolls: Preheat the oven to 190C/375F and bake for 25 or so minutes until the rolls are nicely browned. Enjoy!