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To a large mixing bowl, add ¾ cup (90 g) spelt flour, yeast, sugar and salt. Whisk to combine.
In a separate mixing bowl (or small saucepan over medium heat), microwave the almond milk, water, and olive oil until warm - about 110 - 120 degrees (~55 seconds). It should be the temperature of bath water. If it’s too hot, it can kill the yeast.
Add wet to the dry ingredients and whisk vigorously or beat on medium/low for 2 minutes, scraping sides as needed.
Add ¼ cup (30 g) more spelt flour and beat for another 2 minutes. Then add only enough remaining flour to make a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic (~1-2 minutes). Then place back in the mixing bowl, loosely cover, and let rest 10 minutes.
Divide the dough into 10-11 equal pieces, carefully shape into balls, and place in a greased 8x8-inch baking dish or round cake pan. Cover and let rise in a warm place until doubled in size - about 45 minutes - 1 hour. Then sprinkle with oats.
Preheat oven to 375 degrees F (190 C). Once the rolls have doubled in size, bake for 18-20 minutes, or until fluffy and light golden brown. Carefully brush with olive oil for a shiny appearance (optional).
Let cool a few minutes, then serve as is or with vegan butter and jam of choice. Store leftovers covered at room temperature up to 3 days.