Quick and fluffy spelt dinner rolls will complete any dinner for you and your family. Harnessing the wholesome power of spelt flour, these rolls boast a delicate texture that melts in your mouth with each bite. Less than 2 hours, you can elevate any meal with these airy, delightful, dinner rolls that are perfect for family gatherings or weeknight dinners. With their quick preparation time and irresistible soft fluffiness, my Spelt Dinner Rolls are sure to become a staple in your kitchen repertoire.
Ingredients
Dry Ingredients
- 1 cup white spelt flour
- 1 cup fresh ground spelt
- 1 tsp fine sea salt
Wet Ingredients
- ¾ cup warm water
- 1 tbsp raw local honey
- 1 tbsp olive oil
- 1 tsp yeast
Instructions
- Mix dry ingredients into a medium-sized bowl and set aside
- Mix warm water, honey and olive oil in a small bowl. Stir until all the honey is dissolved. Add in the yeast and stir it to incorporate. Let rest for 5-10 minutes to bloom. The yeast should be dissolved and bubbly when ready.
- Mix the wet ingredients into the dry until a ball of dough forms. Once a ball is formed, take it out of the bowl and knead it 4-5 times. Lightly oil a medium sized bowl and place the dough into the bowl. Cover the bowl and let it rise in a warm, draft-free spot for about an hour, depending on the temperature of your kitchen. The dough should be doubled in size when done.
- Once doubled in size, gently remove your dough from the bowl. Preheat your oven to 450 °F. Knead your dough on a lightly floured surface 2 -3 times. Form the ball into a small rectangle about 1-2 inches thick. Cut your dough into 6 equal sizes. Shape into balls by folding over the ends into the center on one side. The other side will be smooth.
- Line a cookie sheet with parchment paper and place each ball of dough onto the cookie sheet equally spaced out. Cover and let rest for 30 minutes.
- Bake in a preheated oven for 10-12 minutes. Buns should be lightly golden in color when done. Remove from the oven and let cool for a few minutes before enjoying with butter.
Notes
- For larger buns for sandwiches or hamburgers, make 4 instead of 6.
- This recipe is great with all-purpose flour and 1/2 spelt flour well.
- Need a bigger batch? Simply double this recipe to make more.
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