These vegan, pull apart style sourdough rolls are soft and fluffy with just a touch of sweetness. Slowly fermented for over 36 hours, they are made with organic whole and white wheat flour, and are light and flavoursome, with a soft, golden crust. Best eaten on the day they are baked, or freshly frozen. Perfect for the kids lunch boxes. I often freeze a load, and pop a frozen one into their bags in the morning. They’re perfectly defrosted by lunch time.
Slow roasted in extra virgin olive oil, sliced sweet red onions are gently folded into the dough. The resulting rolls are fragrant and super flavoursome.
