Super Soft Spelt Flour Bread Buns
This recipe for super soft spelt flour bread buns makes a fantastic side or meal in its own right. The spelt flour dough is made in a bread machine.
Prep Time5 mins
Cook Time2 hrs
Servings: 6 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.