Maple-Glazed Raisin-Oatmeal Breakfast Rolls

Aryane @ Valises & Gourmandises
These raisin buns are the perfect addition to your your next brunch! They require litle active-preparation time and are healthier than the store-bought version. And they're vegan, of course!
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Prep Time 4 hrs
Cook Time 15 mins
Total Time 4 hrs 15 mins
Course Bread, Breakfast, Brunch
Cuisine healthy, vegan, vegetarian
Servings 16

Ingredients
  

  • 1 cup warm water
  • 2 1/4 teaspoons instant dry yeast one 1/4-ounce packet
  • 1 flax egg tablespoon ground flaxseeds mixed with 3 tablespoons water
  • 1/4 cup maple syrup
  • 3 tablespoons organic canola oil
  • 1/2 teaspoon salt or to taste
  • 3 cups bread flour + another ½ cup *do not substitute for whole-wheat flour it will not work. Remember that the whole oats and flax seed bring in more nutrients and fibers.
  • 1 cup old-fashioned whole rolled oats not quick cook or instant
  • 1 cup raisins
  • 2 teaspoons cinnamon
  • 1 tablespoon ground flax seed
  • MAPLE BUTTER
  • 2 tablespoons dairy-free butter
  • 2 tablespoons maple syrup
  • *A 9x13 inches pyrex pan

Instructions
 

  • In a small bowl, mix the flaxseeds with the water and set aside.
  • In a microwave-safe bowl, heat water for 30 seconds. Pour into a large bowl, sprinkle the yeast on top of it and combine. Let sit for 10 minutes.
  • In a large mixing bowl, mix the first 3 cups of flour, the oats, raisins, and cinnamon. Measure the remaining ½ cup of flour and set aside.
  • After the 10 minutes have passed, add the flax egg, maple syrup, oil, and salt to the yeast mixture, and mix with a wooden spoon until well combined. Add dry ingredients and knead until you can make a ball.
  • Gradually incorporate the remaining ½ cup of flour. It took me 20 minutes by hand. It would take about 10 minutes with a stand mixer with the dough hook attachment.
  • Start kneading in the bowl, and when your ball is not so sticky, transfer onto a lightly floured counter or table. Knead until all the flour has been incorporated, approximately 20 minutes.
  • Turn on the oven for a minute and then turn it off. Place your ball of dough in a lightly greased bowl, cover with a clean dish towel and place it in the turned off oven with a bowl of hot water. Let rise until it has doubled in size, about two hours .
  • Once the dough has doubled in size, punch it down and knead on a lightly floured surface for a minute. Shape into a ball, place it back into the bowl, cover it, and let sit for another 10 minutes.
  • Oil a 9x13-inch pyrex pan and set aside.
  • Place your dough on a lightly floured surface and roll into a 16 inches cylinder. With a sharp knife, cut 16 pieces. Roll each one into a ball, stretching them and tucking the dough underneath. Place directly in the pan, tucked side facing down.
  • Cover with the dish towel and let rise for one last hour. When balls are doubled in size, remove from the oven and preheat to 375F.
  • Melt two tablespoons of butter and mix with two tablespoons of maple syrup. Brush the mixture on the rolls and put your pan in the oven for 10 minutes. Check them often.
  • After 10 minutes, place on lower rack if the bottom seems uncooked and bake for approximately 5 minutes.

Notes

Store them at room temperature in an airtight container. You can also freeze them for up to three months. Simply unthaw and warm up in the oven before serving.
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