© 2026 | http://angiesrecipes.blogspot.com
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© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
Sometimes you just need something quick – and that's when a simple spelt roll recipe comes in handy! Whether you're baking them for a leisurely brunch or dinner with the family, these spelt flour rolls always taste great. Baking bread is often considered complicated, especially by beginners. And of course, making and using your own sourdough starter isn't exactly the quickest thing to do, though definitely worth it! The dough is super easy to work with and the result is fantastic. So if you don't have much experience or time, you should definitely start by baking these simple spelt rolls. They have a wonderful crust and are beautifully moist inside.
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- Dissolve the dry yeast in half of lukewarm water. Place both types of flour, crushed caraway seeds and sugar in the bowl of your mixer fitted with a dough hook. Make a well in the centre and pour in the dissolved yeast.
- Add remining lukewarm water, olive oil and salt and knead into a smooth dough, about 6 minutes. Cover and leave to rise in a warm place for about an hour until doubled in volumn.
- Turn out the dough on a lightly floured work surface and divide the dough into 8 even portions and shape each piece into a ball, using as little flour as possible, then place them on a baking paper lined baking tray, leaving space between them, cover again and leave to rest for 20 minutes.
- Preheat the oven to 220C/430F. Use a sharp knife to score a diamond pattern or cross into the top of each roll. Dust with a little flour as desired. Place a heatproof dish filled with water in the oven.
- Bake spelt rolls for 5 minutes, remove the water and bake for a further 15-18 minutes until golden brown and crispy. Leave to cool. Stored in an airtight container at room temperature, the rolls will keep fresh for 2-3 days.
© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
They look very good, Angie.
ReplyDeleteThose just have to be wonderful, a dozen to go please!
ReplyDelete...they look fabulous!
ReplyDeleteThose are beautiful looking rolls. I bet they are super tasty too. Spelt is my favorite flour taste wise. Happy new week.
ReplyDeleteYummy-Christine cmlk79.blogspot.com
ReplyDeleteNever used spelt.
ReplyDeleteI think I can smell their delicious scent from here
ReplyDeleteI love using caraway seeds in bread. Never tried with spelt though, so will have to make these sometime.
ReplyDeleteThey look nice and dense, Angie.
ReplyDeleteEl pan de espelta me encanta, solo puedo decir que esos panecillos son de lujo.
ReplyDeleteI can smell the grain
ReplyDeleteHello Angie,
ReplyDeleteYour rolls look delicious! Take care, have a great day!
They look so good! I wish I had one right now!
ReplyDeleteThose are so cute! I am drooling over those with the fried egg on top!
ReplyDeleteMaking your own rolls is so much more satisfying than buying them, and your photos make these look better than anything at the local bakery.
ReplyDeleteI bet your kitchen smelled so good while this was baking. It looks delicious.
ReplyDeleteSuch a lovely and rustic bake, Angie! I love spelt rolls like these - so hearty, nutty, and perfect fresh out of the oven.
ReplyDeleteThe look good!
ReplyDeleteYum! Looks perfect with an egg and those blueberries. I can imagine they would be great for a chocolate spread too.
ReplyDeleteI've never used spelt and probably should try it. I am bookmarking this for whenever I do try.
ReplyDeleteYou are a wonderful baker. Do you eat the rolls too?
ReplyDeleteHope I told you already: you are so goooood with breads.....
ReplyDeleteThey look amazing :-D
ReplyDeleteThese tiny bread pieces look so cute!
ReplyDelete