You Won’t Believe These Dairy-Free Japanese Spelt Rolls Are THIS Soft

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 ______________________________________________ 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 _______________________________________________________ *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 ____________________________________________________ My website with the full recipe – https://suemareep.com/soft-japanese-s... Subscribe to YouTube https://www.youtube.com/c/SueMareeP?s... and hit the 🔔 Newsletter – https://suemareep.com/#/portal/signup Facebook –   / suemareepkitchenlove   Instagram –   / suemareep   Newsletter – https://suemareep.com/#subscribe\ My secret tool for YouTube growth – Tube Buddy https://www.tubebuddy.com/SueMareeP