One Hour Spelt Dinner Rolls
Servings: 12 rolls
Ingredients
- 175ml (¾ cup) milk
- 30g (2 tbsp) butter
- 1 tbsp maple syrup
- 300-360g (2½ - 3 cups) white spelt flour (see note 1)
- 1 tsp sea salt
- 7g (2¼ tsp) dried yeast (see note 2)
- 1 egg (around 60g)
- 1 tbsp butter (for the dish, and for brushing after baking)
Instructions
- Melt the butter, milk and maple syrup together (about a minute in the microwave), just until the butter is mostly melted. Stir and leave to sit for a minute.
- Add 300g (2½ cups) flour, yeast and salt to your stand mixer bowl.
- Add the butter mixture along with the egg.
- Mix everything together, adding more flour as needed (see note 3).
- The dough is ready when it has pulled away from the sides of the bowl and falls slowly from the hook when lifted.
- Cover the dough and leave to rise for 30 minutes.
- Preheat the oven to 175℃ (350℉).
- Melt the additional butter and brush some over your dish – mine is 20cm x 20cm (8" x 8"). The rest will be used to brush over the bread after baking.
- On a very well floured surface (I use a silicone mat), pour out the dough. Cover with more flour, but don’t work it in.
- Divide into 12 equal-sized pieces and roll them into rough balls. Use a little flour on your fingers if the dough is sticky.
- Place the balls right next to each other (without much space) so the dough rises upwards rather than spreading out.
- Bake for 14-17 minutes until golden brown on top.
- Brush with butter and leave to cool slightly. Enjoy!
Notes
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
1. You can use all-purpose (plain) flour instead of spelt flour. Use the same measurements as specified.
2. In Sweden we have something called dried yeast, which is used either in warm liquid or added directly to flour. In the US, there are two types of dried yeast, and I believe instant yeast is the most similar for this type of bread. Read more here.
3. Don’t be tempted to add too much flour, as this will make the bread dense. For more help, read more here.
