Ah, the humble dinner roll—a staple at gatherings, yet often overlooked in favor of the main course. But let me tell you, these Soft and Fluffy Spelt Dinner Rolls are the unsung heroes of the dinner table. I remember the first time I bit into one; it was like eating a cloud, if clouds were made of delicious, wholesome grains.
They have that perfect balance of softness and a slight chew, and the smell—oh, the smell! It’s like walking into a bakery where everything is made with love and a pinch of magic. You know those rolls you dream about?
These are them, my friend. I even caught my uncle sneaking a few into his pocket at Thanksgiving last year. True story.
Whether you’re a seasoned baker or someone who just likes to experiment in the kitchen, these rolls are about to become your new favorite. Trust me, you’ll want to make an extra batch.
Steps
- Combine the all-purpose flour, wholegrain spelt flour, instant yeast, and salt in a bowl. Add olive oil, honey, and lukewarm water to the mixture, stirring until it forms a dough. Avoid over-mixing at this stage.
- Transfer the dough onto a lightly floured surface and knead gently for a few minutes to develop the dough’s structure. If the dough is sticky, add a little extra flour, but it should remain soft without sticking excessively to your hands.
- Lightly oil a large bowl, place the dough inside, cover, and set it in a warm, draft-free area to rise. Allow it to double in size, which should take about an hour depending on the warmth of the environment.
- Once risen, transfer the dough back to a floured surface and press it to remove excess air bubbles. Divide the dough into six equal portions.
- Prepare a baking sheet by lining it with parchment paper. Shape each dough portion into a ball with floured hands, placing them on the sheet with at least 1 ½ inches of space between each. Cover with a cloth and let them rise for another 30 minutes. During this time, preheat the oven to 465°F (240°C).
- Bake the rolls for about 15 minutes until they are golden brown and sound hollow when tapped on the bottom. Allow them to cool for a few minutes before serving.
Ingredients
- 1 cup all-purpose flour (plain flour)
- 1 cup wholegrain spelt flour (may need a bit more if using cup measurements)
- 1 teaspoon instant yeast (fast-acting yeast)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon honey
- ¾ cup lukewarm water
Nutritional Values
Calories: 1164kcal | Carbohydrates: 204g | Protein: 36g | Fat: 18g | Saturated Fat: 6g | Sodium: 2346mg | Potassium: 246mg | Fiber: 24g | Sugar: 18g | Calcium: 18mg | Iron: 12mg
FAQ
- What is spelt and why is it used in baking?
- Spelt is an ancient variety of wheat that dates back to the Bronze Age. It is gaining popularity for its slightly nutty taste and its nutritional benefits, such as a higher mineral content and easier digestibility compared to standard wheat flour.
- Is spelt flour considered a whole grain?
- Yes, spelt flour is available in both white and wholegrain varieties. The wholegrain version is comparable in nutritional value to whole wheat flour but is often preferred for its sweeter, nuttier taste and higher mineral content.
- What are some tips for baking with spelt flour?
- Spelt has a weaker gluten structure, which can result in softer dough. For better results, it’s recommended to use a 50-50 mix with plain wheat flour to help the bread maintain its shape. If you prefer to use all spelt flour, consider using a mold like a bread tin to support the dough.
- Can I make these rolls with only spelt flour?
- Yes, you can make rolls entirely from spelt flour, but they may end up a bit flatter due to the lower gluten content. To help maintain their shape, using a mold or baking tin is advised.
- What are some serving suggestions for spelt rolls?
- These rolls are versatile and pair well with butter and cheese. They also complement semi-sundried tomatoes and could be served with slow-roasted tomatoes for a flavorful combination.
Tips
- Use a Flour Mix: Start by using a 50-50 blend of spelt and plain wheat flour. This combination helps maintain the structure of the rolls, while still enjoying the nutty flavor and health benefits of spelt.
- Mind the Dough’s Consistency: Spelt flour has a weaker gluten structure, so the dough might feel soft and a bit sticky. Knead it gently for a few minutes, adding extra flour as needed, until it is manageable but still soft.
- Consider a Mold for 100% Spelt: If you decide to use only spelt flour, it can result in a flatter shape. Using a mold, like a bread tin or skillet, can help the rolls or loaf maintain their form during baking.
- Measure by Weight: For more accuracy, especially with spelt flour which is denser than standard flour, use a kitchen scale to measure ingredients by weight instead of volume. This ensures better consistency in your baking results.
Equipment
- Digital Kitchen Scale – For accurate measurement of flour by weight.
- Large Mixing Bowl – Necessary for mixing and rising the dough.
- Baking Sheet or Tray – Used for baking the rolls in the oven.
- Parchment Paper – To line the baking sheet, preventing sticking.
- Oven Thermometer – To ensure the oven is at the correct temperature, especially important for baking.
- Dough Scraper – To help in handling and dividing the dough.
