Aside from a lung-busting bike ride with Tim this morning, I’ve been in my jammies all day. Honestly, I can’t seem to find clothes that are as comfy as my jammies! Perhaps my future will include proper day pants made from flannel with an elastic waist?
To keep extra cozy, I decided to bake some rolls to pair with the monster batch of soup we made for dinner last night. When I asked Tim whether he wanted knotted pecan rolls or savory cheezy rolls, he responded with a firm, “I want savory rolls”. Done. The rolls are cheezy, garlicky, savory, and good for you. The recipe makes four spi-rolls (a tightly coiled roll versus a plain round bun), perfect for dunking into leftover soup.
Cheezy Almond Spi-Rolls
Ingredients for the rolls:
1/2 cup warm water
1 1/4 teaspoons active dry yeast
1 teaspoon agave nectar
1 1/4 cups whole grain spelt flour, plus more for kneading and shaping
1/4 cup unbleached all-purpose flour
1/4 cup + 2 Tablespoons nutritional yeast
1/4 teaspoon salt
1 Tablespoon unsweetened, plain non-dairy milk
1 Tablespoon olive oil
2 garlic cloves, minced
Ingredients for the topping:
1/3 cup toasted almonds
2 Tablespoons nutritional yeast
1 Tablespoon vegan butter (such as Earth Balance), melted
1. In a glass measuring cup, whisk together water, yeast, and agave nectar. Set aside until foamy, about 5 minutes.
2. In a large bowl, combine flours, nutritional yeast, and salt.
3. Stir milk, olive oil, and garlic into yeast mixture. Add yeast mixture to flour mixture.
4. Using your hands, combine all the ingredients together. On a floured surface, knead until dough is smooth and elastic, about 6-8 minutes. Add more flour if the dough becomes too sticky. Shape dough into a ball.
5. Place the dough in a lightly oiled bowl. Cover with a towel and leave to rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
6. While the dough is rising, prepare the topping. Put the almonds and nutritional yeast in a spice grinder or food processor and process until the mixture resembles fine crumbs. Set aside.
7. When dough has risen, divide it into four equal pieces (about 3 ounces each). Roll each piece into a rope 12″ long. Shape the rope into a tight coil (so that it resembles a snail shell). Place spi-rolls on a baking sheet lined with parchment or a Silpat.
8. Brush spi-rolls with melted Earth Balance and sprinkle with the cheezy topping (you will have extra topping – use it on popcorn, pasta, pizza, veggies, soup, whatever!). Put baking sheet in a warm, draft-free place for about an hour.
9. Preheat oven to 350 degrees. Bake spi-rolls for 8-10 minutes, or until golden on top. Mine were relatively flat, but that might be due to my cold apartment.
See you tomorrow!