No equipment is required. The dough(s) are small and can easily be made by hand with minimal kneading.

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1. Prepare four doughs individually: Place 60 g warm oat milk, 7 g sugar and 2 g yeast in a bowl and set aside until frothy. Mix in 5 g olive oil. Mix in 96 g bread flour, 2 g salt and one color powder. Mix the dough, using a fork or your hands, and once the dough starts to come together, gently knead it and form a dough ball. Remove dough and place the dough ball in a clean bowl, cover and set aside.
2. Follow the same process for the remaining portions and create four doughs, three doughs will use color, and one will remain natural. From the time you cover the fourth dough, proof doughs for 60-90 minutes.
3. Mix butter: Mix all ingredients until well combined, divide into four portions and set aside.
4. Prepare an 8x8 baking dish and set aside.
5. Roll dough using a rolling pin: Working with one portion at a time, punch the air out of the dough and using a rolling pin, roll the dough into a square or rectangle, about the size of a small pizza. Using the back of a spoon, brush one portion of the prepared butter onto the dough, leaving ½ inch of space around the edges.
6. Hand roll dough: Using a pizza cutter or knife, cut the dough into three thinner rectangles. Working with one rectangle at a time, start from one end and gently roll the dough inwards forming swirls with every completed rotation. Place the rolled dough into the prepared baking dish with the crease side facing down. Follow the same process and roll the remaining rectangles
7. Follow steps 5 and 6 for the remaining dough.
8. 2^nd proof: Cover the rolls with a kitchen towel and set aside for 45-60 minutes.
9. Bake: When ready to bake, preheat oven to 350⁰ F. Brush the rolls with melted butter and bake for 30-40 minutes on the middle rack. Oven temperatures vary, hence baking times can also vary. Once ready, the rolls should be lightly crisp on the top and golden-brown on the bottom. The rolls should also sound hollow when you tap on them.
10. Cool: Allow the rolls to cool in the baking dish for 15 minutes and transfer them onto a wired rack to cool to room temperature before serving.