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“This recipe was not originally Vegan, but because I prefer this type of baking I tweeked it so it didn't have any eggs or dairy in it. I added a few optional notes so you could see the names of some of the ingredients I used. If you want to view the original recipe you can find it here:”
8-10 buns

Ingredients Nutrition


  1. Add the warm water to your mixing bowl and stir in the sugar until most of it is dissolved. Gently stir in the yeast. Wait 5 minutes for the yeast to become active. You should see some yeast and bubble floating to the top.
  2. Mix in the cup of spelt flour. Add the egg replacer and melted Earth Balance Buttery Spread. At this point and mix thoroughly.
  3. I used the paddle on my mix master and that did a great job mixing the ingredients.
  4. Stir in the salt and optional soya milk powder.
  5. Slowly mix in the rest of the spelt and unbleached flours. When it forms a ball that just barely sticks to the bowl, then it is time to start kneading.
  6. Either turn it out onto a floured board or switch to a dough hook in your mixer, and knead for 6 minutes. Let it rest for a few minutes while you oil the rising bowl, then knead for 6 more minutes.
  7. Put the dough ball in the rising bowl and roll it around so that it is coated with the oil. Cover the bowl with a damp towel or plastic wrap, and let rise for about 2 hours or until doubled.
  8. Punch down the dough and gently knead out any large bubbles. Cover and let rise for about half as long as the first time.
  9. Oil your cake pan. Pull off pieces of dough a little bigger than a golf ball and roll them in your hand to form round top.
  10. Place them side by side in your pan. I tend to make 4 rows of 4 rolls in an 8x8 pan and 5 rows of 5 slightly smaller rolls in a 9x9 pan. Cover and let rise for an hour.
  11. Preheat your oven to 375°F Bake for 26 to 30 minutes.
  12. Enjoy!

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