Sometimes it just has to be done quickly - and that's where an easy spelt roll recipe comes in handy! Whether you bake them for a leisurely brunch or for dinner with the family, the rolls with spelt flour are always easy to prepare.
Taste and Occasion
Baking bread is often considered complicated, especially among baking beginners. And, of course, preparing and using your own sourdough isn't exactly the fastest of undertakings (but it's still very worthwhile!). If you don't have much experience yet, you should try baking the easy spelt rolls with yeast to get started. And, of course, anyone who has, like me, so often far too little time 😉 .
Ingredients
The rolls with spelt flour have a great crust and are nice and fluffy inside. Admittedly, you can not compare them with spelt rolls like from the bakery - but what I see more as an advantage than a disadvantage. Bought rolls are in terms of fluffiness and weight often rather not perfect …. You know what I mean. On the other hand, my alternative really fills you up and is the ideal base for cheese, sausage, jam, honey, and more. I usually bake the rolls with spelt flour 630 and add some wholemeal flour. This makes the taste more exciting and results at the same time in a tiny health plus. You can just as well use only light flour or add type 1050.
What makes the spelt rolls easy and quick is, above all, the use of dry yeast. Even though I usually prefer fresh in typical cases, the dried alternative has real advantages, especially for quick recipes. For the simple spelt rolls with dry yeast dough, you just need to mix all the ingredients and let them knead for a few minutes. Done. After a short rising time (at least 30 minutes), you can start shaping and baking. If you have more time for rising, you can reduce the amount of yeast by quite a bit.
How to make the Spelt Rolls
First of all, mix all ingredients in a large bowl and knead with a food processor for a few minutes until a smooth dough. Cover and let rise in a warm place for at least 30 minutes. Preheat the oven to 440°F/220°C. Line a baking sheet with baking paper and place a small water bowl on the bottom of the oven.
With lightly floured hands, divide the dough into about 10 portions and shape each into rolls on a baking mat or lightly floured work surface. Place on the baking sheet, spacing them apart. Then, cut dough pieces as desired with a sharp knife, e.g. several times diagonally or in a cross shape. Brush with a little water.
After this, bake rolls at 440°F/220°C for 8 minutes, then turn them down to 380°F/190°C, brush again with water, and bake for another 8 minutes in the end.
Top Tip
For the success of the rolls with spelt flour and dry yeast, it is crucial to create steam in the oven, for example with a small bowl full of water. Also, I always brush the raw and finished pastries with a bit of water, making the surface prettier.
Recipe Card
Spelt Rolls
Ingredients
- 375 grams (3 cups) spelt flour, light, type 630
- 125 grams (1 cups) wholemeal spelt flour, or also 630
- 10 grams (2 ½ teaspoons) dry yeast
- 1 pinch sugar
- 1 ½ teaspoon (1.5 teaspoon) salt, quantity to taste
- 300 milliliters (1 ⅓ cups) lukewarm water
Instructions
- Mix all ingredients in a large bowl and knead with a food processor for a few minutes until a smooth dough. Cover and let rise in a warm place for at least 30 minutes.
- Preheat oven to 440°F/220°C. Line a baking sheet with baking paper and place a small water bowl on the bottom of the oven.
- With lightly floured hands, divide the dough into about 10 portions and shape each into rolls on a baking mat or lightly floured work surface. Place on the baking sheet, spacing them apart.
- Cut dough pieces as desired with a sharp knife, e.g. several times diagonally or in a cross shape. Brush with a little water.
- Bake rolls at 440°F/220°C for 8 minutes, then turn them down to 380°F/190°C, brush again with water, and bake for another 8 minutes.
Notes
- The rolls will be even better if you give the dough more time to rise. Then you can also reduce the amount of yeast to 1 sachet of dry yeast or less.
Ingredient substitutions
Variations
Enjoy these easy, quick spelt rolls! And feel free to check out my roll recipes and breads. Among them for example the soft and fluffy cheese buns or the easy toast.
Your yeast to flour ratio is WAY off. It only takes about one TEASPOON of dry yeast to leaven 4 cups of flour.
Hi, you're absolutely right — it looks like there was a mistake in converting grams to tablespoons. You actually need 10g of dry yeast for this recipe, since it's meant to be a last-minute bread roll. I'll go ahead and correct it. If you extend the rising time, 7g would be enough as well. 10g equal round about 2-3 teaspoons