1/4 cup (60 ml) lukewarm wate
1 teaspoon pure maple syrup
2 1/4 teaspoons active dry yeast
105 g (3/4 cup) whole spelt flour, divided
33 g (packed 3/4 cup plus 1 tablespoon) fresh basil leaves, divided
1/3 cup (80 ml) unsweetened plain vegan milk, more as needed
1/4 cup (60 ml) olive oil, divided
9 g (1 tablespoon) pine nuts
8 g (1 tablespoon) nutritional yeast
1 tablespoon (15 ml) ume plum vinegar
5 cloves garlic, minced, divided
1 teaspoon white miso paste
1/2 teaspoon fine sea salt
Pinch of ground black pepper
120 g (1 cup) white whole wheat flour, more as needed
Nonstick cooking spray
Stir together the water, maple syrup, and yeast in the bowl of a stand mixer fitted with a dough hook. Let sit for 5 minutes for the yeast to activate. Mix in 35 g (1/4 cup) of the spelt flour. Let sit for 30 minutes.
Combine 30 g (3/4 cup) of the basil, milk, 3 tablespoons (45 ml) of the oil, pine nuts, nutritional yeast, vinegar, 3 cloves of the garlic, miso, salt, and pepper in a small blender. Process until completely smooth. Pour into the yeast mixture and add the remaining 70 g (1/2 cup) whole spelt flour and the whole wheat flour. Knead for 5 minutes to form a smooth and cohesive dough. Add an extra 1 tablespoon (15 ml) milk or (8 g) white whole wheat flour if needed to make a soft, slightly tacky dough. It should not be sticky. Alternatively, the dough may be kneaded by hand on a lightly floured surface. Form the dough into a ball.
Lightly coat a medium-size bowl with cooking spray and put the dough in the bowl, turning it over so the oiled side is facing up. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 2 hours.
Combine the remaining 2 cloves garlic and remaining 1 tablespoon (15 ml) oil in a small bowl.
Line a baking sheet with parchment paper or a silicone baking mat.
Deflate the dough on a lightly floured surface. Cut into 8 equal pieces. Roll each piece into a 12-inch (30 cm) rope. Tie a knot close to the center of the dough, tuck under the ends, and place on the baking sheet. Repeat with the remaining pieces. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 1 hour.
Preheat the oven to 400°F (200°C, or gas mark 6).
Remove the kitchen towel and bake the dough for 13 to 15 minutes, until the bottoms sound hollow when tapped with your knuckles.
Use a spoon to drizzle the garlic oil on the knots. Mince the remaining 3 g (1 tablespoon) basil and sprinkle over the rolls.