Spelt Bread Rolls Recipe for Sandwiches They Will Never Forget
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INGREDIENTS
- 6 1/3 cups/800 grams 80% spelt flour
- 1 2/3 cups/200 grams white flour
- 2 tablespoons/18 grams dry yeast
- 1 tablespoon/18 grams salt
- 5 tablespoons/60 grams sugar
- ½ cup/120 milliliters oil
- 2½ cups/600 milliliters water
- Olive oil for brushing
INSTRUCTIONS
- Knead all the ingredients in a mixer for 10 minutes. Add the water at the end, starting with 2 and a quarter cups, and only add more if the dough is dry. Let the dough rise until it doubles in size, about an hour.
- Divide the dough into 18-20 equal balls. Roll each ball into a large rectangle and then roll it into a bun shape. Place the buns on a tray with spaces between them and let rise for another hour.
- Preheat the oven to 355°F (180°C). Bake for about 25 minutes until browned. You can brush a thin layer of olive oil on top.
MY NOTES
FAQ
Can I use whole wheat flour instead of spelt flour?
Yes, you can use whole wheat flour instead of spelt flour, but it will slightly alter the texture and flavor. Whole wheat flour is denser and has a stronger flavor compared to the lighter and nuttier taste of spelt flour. When substituting, you might need to adjust the liquid content, as whole wheat flour absorbs more moisture. Start by adding a bit more water, a tablespoon at a time, until the dough reaches the desired consistency.
How long do these spelt bread rolls stay fresh?
These spelt bread rolls stay fresh for about 2-3 days when stored in an airtight container at room temperature. To extend their freshness, you can freeze the rolls in a sealed bag for up to 1-2 months. Simply thaw them at room temperature or reheat in the oven for a few minutes before serving to regain their warm, freshly baked taste and texture.
Can I freeze the dough or the baked rolls?
Yes, you can freeze both the dough and the baked rolls for later use. To freeze the dough, shape it into rolls, place them on a baking sheet lined with parchment paper, and freeze until solid. Once frozen, transfer the rolls to a freezer bag or container for up to 1-2 months. To freeze baked rolls, let them cool completely, then store in a freezer bag or airtight container for up to 1-2 months. Thaw frozen dough or rolls overnight in the refrigerator before baking or reheating.
What can I use as a substitute for dry yeast?
You can substitute dry yeast with an equal amount of instant yeast or fresh yeast. Instant yeast can be added directly to the dry ingredients without proofing in water. For fresh yeast, use three times the amount of dry yeast called for in the recipe and dissolve it in warm water with a pinch of sugar before adding to the dough. Alternatively, you can use sourdough starter, though this will impart a different flavor profile and require adjustments to the recipe’s rising times.
Can I add seeds or herbs in this spelt bread rolls recipe?
Yes, you can enhance the flavor of the dough by adding seeds or herbs. Popular options include sesame seeds, poppy seeds, flaxseeds, or herbs like rosemary, thyme, or oregano. Incorporate them into the dough during the kneading process to ensure even distribution. Adjust the quantities based on your preference for flavor intensity. Seeds can add crunch and nutritional value, while herbs impart aromatic notes. Experiment with different combinations to personalize your bread rolls and create variations that suit your taste preferences.
How can I make this spelt bread rolls recipe gluten free?
To make this spelt bread rolls recipe gluten free, substitute the spelt and white flour with a gluten-free flour blend specifically designed for baking. Look for blends that include a mix of rice flour, potato starch, tapioca flour, and xanthan gum or guar gum for binding. Use a 1:1 ratio when substituting gluten-free flour for regular flour in the recipe. Since gluten-free dough tends to be stickier and less elastic, you may need to adjust the liquid amount slightly and allow for a longer rising time to achieve a light and fluffy texture. Gluten-free rolls are best enjoyed fresh or toasted for optimal taste and texture.
What is the best way to store the baked rolls?
The best way to store baked rolls is in an airtight container or a resealable plastic bag at room temperature. This helps maintain their freshness and texture for up to 2-3 days. Avoid storing them in the refrigerator, as it can dry them out. If you need to store them longer, you can freeze the rolls. Cool them completely, then place them in a freezer-safe bag or container. To enjoy, thaw at room temperature or reheat in a preheated oven until warmed through.
How do I know when the dough has risen enough?
You can tell when the dough has risen enough by gently pressing two fingers into the dough. If the indentations remain and do not spring back, the dough is ready. Another method is to observe if the dough has doubled in size as indicated in the recipe instructions. This typically takes about an hour in a warm environment. Avoid over-proofing, which can cause the dough to collapse during baking. Proper rising ensures light and airy bread rolls with a good texture and volume.
What should I do if the dough is too sticky or too dry?
If the dough is too sticky, gradually add small amounts of flour, a tablespoon at a time, until the dough becomes smooth and elastic. Conversely, if the dough is too dry and crumbly, slowly incorporate small amounts of water or milk, also a tablespoon at a time, until the dough reaches the desired consistency. Knead the dough thoroughly after each addition to ensure it is well incorporated. Adjusting the moisture content helps achieve the right texture for soft and pliable dough, crucial for shaping and baking perfect bread rolls.
