Super Soft Spelt Flour Bread Buns

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.


Super Soft Spelt Flour Bread Buns (bread machine dough)


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. 


Super Soft Spelt Flour Bread Buns (bread machine dough)


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

Course Side Dish
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Servings 6 buns


Dough (see note 1)

  • 250ml (1 cup) milk
  • 50g (3½ tbs) butter
  • 1 egg
  • 400-450g (3⅓ - 3¾ cups) spelt flour (see note 2)
  • 7g (2 tsp) dried yeast (see note 3)
  • 1 teaspoon sea salt
  • 1 tablespoon sugar


Bread Machine:

  • Add the milk, butter, and egg to your bread machine pan. Then add 400g (3⅓ cups) of flour, and the remaining ingredients. Take care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
  • On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

Stand Mixer:

  • Add the milk, butter, and egg to your stand mixer bowl. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
  • Then add 450g (3¾ cups) of flour, and the remaining ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread.
  • Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
  • Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
  • When the dough is ready, knock it back, and on a floured surface, form into a rough ball.

Both Methods:

  • Grease a baking dish or line an oven tray with baking paper.
  • Divide the dough into six pieces, and roll into balls.
  • Place the balls in the dish or on the tray with a little space between them (you want them to join together when baking, as this is what makes them so soft).
  • Cover with a tea towel and leave to rest for around 30 minutes.
  • Pre-heat the oven to 200°C (400°F).
  • Bake the buns for around 20 minutes, until nice and golden on top (they are ready when they sound hollow when tapped on the bottom).
  • Either allow to cool a little and then serve warm with dinner or eat them cold with your favourite filling. Enjoy!


  1. I have made the dough using both a stand mixer and bread machine with identical results. I have not made the dough by hand, but I see no reason why you couldn't do so!
  2. You can use spelt or regular flour for this recipe (just use the same amount).
  3. In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe dry active yeast is the most similar to our dried yeast.
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 




Super Soft Spelt Flour Bread Buns

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