I made the spelt bread rolls on a Sunday when I ran out of bread for dinner, so I kneaded these delicious rolls using spelt flour.
The spelt flour has been used by me many times before and it never fails to bring satisfaction in my recipes.
This type of flour gives a rustic flavor, and these rolls, in particular, were not only successful but also well received at the table… they also keep for a few days if you store them in a food bag.
Very good as a bread substitute, but also perfect for sandwiches to take to work for lunch.
If you try any of my recipes, send me the photos, and I’ll publish them on my page with your name.
Approximately 318 Kcal per roll
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Portions: 6 rolls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Spelt Bread Rolls
- 1 cup Warm water
- 2 cups Spelt flour
- 1.5 cups Manitoba flour
- 1 packet Dry yeast
- 1 tsp Sugar
- 2 tsps Salt
- 2 tbsps Extra virgin olive oil
- 1 tbsp Extra virgin olive oil
Preparation of Spelt Bread Rolls
In a mixer or large container, combine the flours, dry yeast, sugar, olive oil, and warm water, and knead.
During the kneading, add the salt and continue to work the dough until it’s soft, homogeneous, and well combined.
Let it rise, covered with cling film, for at least 1 hour or until doubled in size.
Once risen, take the dough, knead it briefly to form a ball, then divide into 6 parts to create small balls.
Roll them into rectangular sheets and then roll them up from the long side to create small loaves.
Place the loaves on a baking sheet lined with parchment paper, brush them with extra virgin olive oil, and let rise for about an hour.
Place the loaves on a baking sheet lined with parchment paper, brush them with extra virgin olive oil, and let rise for about an hour.
Bake in a preheated oven at 392°F for about 20 minutes, checking the cooking.
Try making them yourselves and let me know!
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