LIGHT OREGANO DINNER ROLLS

9 Mar

  
Light, fluffy, easy and healthy dinner rolls. These easily pair with anything, and of course you don’t have to eat them only at dinner time๐Ÿ˜œ These were made with light spelt flour, and are low in sodium and sugar, plus you can’t go wrong with using fresh herbs๐ŸŒฟ Have a wonderful day!

Recipe: yields 12 rolls

1 ยฝ cups light spelt flour

1 tsp active dry yeast

2 tbsp warm water

1 organic cage free egg (whisked)

ยฝ cup unsweetened almond milk

1 ยฝ tbsp melted butter

1 tbsp organic cane sugar

ยฝ tsp sea salt

ยผ cup fresh oregano (chopped)
First, using warm tap water, mix water and yeast in a bowl and let it sit for 15 minutes.

In a large bowl, add in flour, salt, and egg, then mix. Add in yeast and water mixture and mix until doughy, then slowly add in milk and knead until you get a moldable batter. If your dough is too sticky, add a little more flour on the base and knead it. Your dough should be soft.

Grease a large bowl with coconut oil and place dough in it. Cover the bowl with a towel and let it rest for 1 ยฝ hours until the dough is double the size.

When ready, knead your dough again for 2-3 minutes and add oregano while kneading. Grease a baking tray (I used a Pyrex baking tray) and make round balls (about 1/3 cup). Place rolls in the baking tray making sure they are about 1.5 to 2 inches apart. Cover the dish with a towel and let the rolls rest for another 1 ยฝ hours to rise. Preheat oven to 355ยฐF.

Before putting the rolls in the preheated oven, brush the top with melted butter or coconut oil t make it nice and moist, then bake in the oven for 20-25 minutes or until golden brown.

Serve when cooled.

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