Spelt rolls
These easy part wholegrain rolls have a lovely nutty flavor and soft, tender texture.
Servings: 6 rolls
Calories: 194kcal
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Ingredients
- 1 cup all purpose flour plain flour (see note below)
- 1 cup wholegrain spelt flour (note if you use cup measurement, you may need a little more)
- 1 teaspoon instant yeast fast acting yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon honey
- ¾ cup water lukewarm
Instructions
- Mix together the flours, yeast and salt. Add the oil, honey and warm water and mix so that is comes together. Try not to mix too much, if possible. Turn the dough out on to a lightly floured surface and gently knead it.
- Knead the dough for a couple of minutes to stretch the dough a little and avoid it being too sticky. It won't need as much as some breads, but a little will help. Add some extra flour as needed as it may be a little sticky. It will still be soft, but you don't want it to constantly stick to your hands.
- Lightly oil a large bowl then put the dough inside, cover and transfer to a warm, draft-free spot. It shouldn't be hot, but an oven that has almost cooled will be great and will reduce the rising time. Leave to roughly double in size, around 1 hour depending on how warm it is.
- Once it has risen, tip the dough onto a lightly floured surface and knock it back (press into the dough with your fingers a few times to get out the excess bubbles). Divide into 6 equal pieces.
- Line a baking sheet/tray with parchment. Form each piece of dough into a ball with lightly floured hands and place on the parchment with at least 1 ½inches/4cm between them. Cover with a cloth and leave to rise a little more for approx 30 minutes. During this time, preheat the oven to 465F/240C (Note if your oven is fan-assisted, reduce by around 20 degrees).
- Bake the rolls for approximately 15 minutes until they are brown and sound hollow when you turn it over and tap the bottom. Allow to cool a few minutes before using.
Notes
Note you can make 100% spelt rolls and they will taste great, but do be aware that spelt has a lower glycemic index meaning they won't hold their form as well. So, they may seem a bit flat. You could also swap the all purpose flour for another flour eg bread flour. If you want them fully wholegrain but are unsure about all spelt, you could use wholewheat pastry flour or regular whole wheat flour instead. With any substitution, you may need more or less flour to get the right texture and they may not rise quite as well.
Note 1 cup spelt flour is actually typically nearer 120g, so if you use cup measurements, you may need a little more (eg 1-2tbsp) than 1 cup. For baking, I would recommend measuring by weight whenever you can as it is more accurate.
Nutrition
Calories: 194kcal | Carbohydrates: 34g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 41mg | Fiber: 4g | Sugar: 3g | Calcium: 3mg | Iron: 2mg