It is best to start the starter the evening before. We take the starter ingredients and mix them together. Now take a wet towel and put it over the bowl with the dough. Leave the bowl on the countertop overnight or for at least 12 hours.

After the rising time of the dough, we prepare the main dough. First stir the almond milk with the nut butter and add maple syrup and the yeast and let it stand for about 3 minutes. Put the flour and gluten flour in a mixing bowl from a stand mixer and add the starter and the yeast mixture. Now knead the dough with a dough hook for approx. 10 min. You can add the salt after about 5 minutes.

The dough should be slightly damp but elastic and no longer stick to the edge of the bowl. If the dough is too dry, just add a little water. If the dough is too sticky that it sticks to the edge of the bowl, just add a little more flour. Now cover the dough with a damp towel and let it rise for about 1 hour.

Now divide the dough into 8 equal parts and knead each into a ball. Roll out the dough pieces into an oval about 5 inches (ca. 13 cm) long and 3 inches (ca. 8 cm) wide. From the long side, fold the sides in the middle so that they lie on top of each other. Now place the rolls on a baking sheet lined with parchment paper. Place the rolls apart with a distance of about 1 inch (2.5 cm). Now cover the rolls with a damp tea towel and let them rise for about 30 minutes. In the meantime, you can preheat the oven to 350 °F (175 °C).

Brush the rolls with a little almond milk and bake them for about 20 minutes or until the desired browning is reached.