In a large bowl, combine warm oat milk, sugar and yeast and set aside until the mixture is frothy.
Mix in olive oil until well combined. Add all remaining ingredients until the dough comes together. The dough will be a little sticky. Form a dough ball and place the dough in a clean bowl, cover and set aside for 30 minutes.
Transfer the dough onto a floured work surface (use 1-to-1 or tapioca flour for dusting). Re-knead the dough for 1 minute and form a dough log.
Prepare an 8x8” baking dish. Cut the dough log into 9 portions. Using your hands, roll each portion into dough balls and place them in the baking tray, lining 3 in a row. Brush the dough with melted butter. Cover and set aside for 1 hour.
When ready to bake, pre-heat the oven to 350º F and once again, brush the dough with melted butter.
Bake for 30-35 minutes. Once ready, the top of the rolls should be lightly crisp and golden-brown on the bottom. The rolls should sound hollow when you tap on them. Allow the rolls to cool on a wired rack before serving.
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