Super Soft Spelt Flour Bread Buns (bread machine dough)
These soft spelt flour bread buns are pillowy, feel a little luxurious (with the butter and egg) and taste amazing with pretty much everything from a burger to strong cheddar stuffed between them.
I’ve been making spelt bread in my bread machine for a couple of years now. Sometimes I make a loaf and bake the bread in situ. Other times, like with these spelt bread buns, I use the machine to make the dough and then do the rest by hand. I love spelt flour (obvs) but sometimes find the way it behaves in bread a little unpredictable. Blow-outs occur with more frequency than with regular flour and the bread can bake a little lopsided.
I’ve tried pretty much everything to prevent this from happening. Although the taste and texture is no way impaired, it can make spelt flour bread buns in particular look a little ugly (ah, poor buggers). I have found it helps to allow the bread to have a long proofing before baking and using a lower temperature. I also score them before putting them in the oven. In the past, I’ve tried using steam to bake bread, too.
This time (when the photos were taken), the soft spelt flour bread buns rose so well that when baked, they just kind of merged into one. I liked it, though. It made the middles super soft. If you’d rather they didn’t become one, just place the dough balls futher apart.
I’ve made this recipe a million and one times (or so it feels) and it never fails. I’ve also used the dough recipe to make sweet bread recipes, too.
If you like my recipe for super soft spelt bread buns, check out my other Bread Machine Bread Recipes.
Super Soft Spelt Flour Bread Buns
- 1 egg
- 50g butter
- 250ml milk
- 380g spelt flour (see note 1)
- 7g dried yeast
- 2 teaspoons sea salt
- 1 tablespoon sugar
- Add all the dough ingredients (wet first, then dry) to your bread machine and as per manufacturer’s instructions, set the machine to make dough.
- When ready, preheat the oven to 175°C and line one large baking tray (or grease an oven dish).
- On a floured surface (the dough will be sticky), divide the dough into six roughly equal amounts. Take each one, roll into a ball and place on the tray or dish. If you want them to join together like mine, place them quite close to each other, but not touching. Allow for more space between them if you'd like them to be round.
- Let the dough rest, covered with a tea towel, in a warm place for around 30 minutes. Although this isn't necessary as the proofing has been done in your machine, I do find a slower rise helps the bread to not blow out so dramatically. Bake for around 20 minutes if they are close together and around 12-15 minutes if they are separate bread buns.
- Remove from the oven and allow to cool before dividing (you will not get round bread buns if you have allowed them to merge together).
- You can use regular flour for this recipe, too. Use 400g rather than the specified 380g.
- This recipe has been devised for a bread machine. You could make the dough by hand although results cannot be guaranteed.
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.