Spelt Rolls Recipes

30 MINUTE SPELT ROLLS THAT ARE LIGHT & AIRY!

Steps:

• Preheat oven to 400 F.
• In your mixer bowl combine water, coconut oil, yeast and sugar. Mix and allow to rest for 15 minutes.
• Using your dough hook attachment, mix in the salt, egg and flour. Knead with hook until dough is smooth and soft (about 2 minutes).
• Form dough into 12 balls and place into a greased 9″x13″ pan and allow to rest for 10 minutes.
• Bake for 10 minutes or until tops are golden brown.
• Brush with melted butter and sprinkle some poppy or sesame seeds on top.

THE BEST SPELT ROLLS OR HAMBURGER BUNS

Steps:

• Add the warm water to your mixing bowl and stir in the sugar until most of it is dissolved. Gently stir in the yeast. Wait 5 minutes for the yeast to become active. You should see some yeast and bubble floating to the top.
• Mix in the cup flour. Add the egg and butter at this point and mix thoroughly.
• Stir in the salt.
• Slowly mix in the rest of the spelt flour. When it forms a ball that just barely sticks to the bowl, then it is time to start kneading.
• Either turn it out onto a floured board or switch to a dough hook in your mixer, and knead for 3 minutes.
• Put the dough ball in the rising bowl and roll it around so that it is coated with the oil. Cover the bowl with a damp towel or plastic wrap, and let rise for about 2 hours or until doubled.
• Punch down the dough and gently knead out any large bubbles. Let it rest for a few minutes.
• For Rolls:.
• Oil your cake pan. Pull off pieces of dough a little bigger than a golf ball and roll them in your hand to form round top. Place them side by side in your pan. I tend to make 4 rows of 4 rolls in an 8x8 pan and 5 rows of 5 slightly smaller rolls in a 9x9 pan. Cover and let rise for an hour. Preheat your oven to 350°F Bake for 20 to 30 minutes.
• For Buns:.
• Separate dough into 16 equal pieces and shape into flattened, round buns. Place onto 2 large cookie sheets and allow to rise for 30 minutes. Preheat oven to 350F and bake 12-18 minutes.

SOFT SPELT DINNER ROLLS

Steps:

• Add the warm water to your mixing bowl and stir in the sugar until most of it is dissolved. Gently stir in the yeast. Wait 5 minutes for the yeast to become active. You should see some yeast and bubble floating to the top.
• Mix in the cup of spelt flour. Add the egg replacer and melted Earth Balance Buttery Spread. At this point and mix thoroughly.
• I used the paddle on my mix master and that did a great job mixing the ingredients.
• Stir in the salt and optional soya milk powder.
• Slowly mix in the rest of the spelt and unbleached flours. When it forms a ball that just barely sticks to the bowl, then it is time to start kneading.
• Either turn it out onto a floured board or switch to a dough hook in your mixer, and knead for 6 minutes. Let it rest for a few minutes while you oil the rising bowl, then knead for 6 more minutes.
• Put the dough ball in the rising bowl and roll it around so that it is coated with the oil. Cover the bowl with a damp towel or plastic wrap, and let rise for about 2 hours or until doubled.
• Punch down the dough and gently knead out any large bubbles. Cover and let rise for about half as long as the first time.
• Oil your cake pan. Pull off pieces of dough a little bigger than a golf ball and roll them in your hand to form round top.
• Place them side by side in your pan. I tend to make 4 rows of 4 rolls in an 8x8 pan and 5 rows of 5 slightly smaller rolls in a 9x9 pan. Cover and let rise for an hour.
• Preheat your oven to 375°F Bake for 26 to 30 minutes.
• Enjoy!