Homemade Spelt Rolls

These spelt rolls are easy to make, soft on the inside, and slightly crisp on the outside. They have a gentle, nutty flavor that works well with both sweet and savory toppings. Perfect for breakfast, lunch, or dinner, they’re a simple and wholesome alternative to regular wheat rolls.

Ingredients (makes about 25-30 small rolls):
• 50 g fresh yeast
• 600 ml boiled, lukewarm water
• 1 kg sifted spelt flour
• 140 g melted, cooled butter
• 1 tablespoon salt
• 1 teaspoon Hildegard spice mix (optional)
• optionally: 1 teaspoon sugar (to help activate the yeast)

Preparation

1. Starter
   In a bowl, dissolve the yeast in lukewarm water.
   Add 2 tablespoons of flour and 1 teaspoon of sugar (if using).
   Stir and set aside for 10–15 minutes until the yeast becomes frothy.
2. Dough
   In a large bowl, combine the flour, spice mix and salt.
   Add the yeast mixture and the melted butter.
   Knead the dough for about 5 minutes (using mixer with a dough hook) until it becomes smooth and elastic.
   If the dough feels too stiff, add a little more water.
3. First rising
   Cover the bowl with a cloth and set it in a warm place for 50–60 minutes, until the dough doubles in size.
4. Shaping the rolls
   Gently punch down the risen dough.
   Divide it into 12–14 equal pieces.
   Shape each piece into a ball and place on a baking tray lined with parchment paper, leaving some space between them.
5. Second rising
   Cover the rolls with a cloth and let them rise for about 15 minutes.
6. Baking
   Preheat the oven to 220°C (top and bottom heat).
   Bake for about 18 minutes, until the rolls are golden brown.
7. Optional toppings
   Before baking, you can brush the tops with beaten egg or milk and sprinkle with sesame seeds, poppy seeds, or spelt flakes.