This mom says yes to spelt. And her kids agree.
I prepare these rolls once a week and keep them in the freezer. Then, they’re always available for my kids to grab to take to school or to enjoy as part of a light dinner. If you don’t see 70% spelt flour in your grocery, the 80% works just as well.
The best dough is usually the stickiest (it’s just harder to work with), but begin by adding the 1 liter (4 ¼ cups water) to the dough. Let the mixer do its work before adding more. Sometimes I add some of the extra water and sometimes all of it…you’ll be able to sense if more water is needed to form a soft dough that’s manageable.
- 2 kilograms (5 pounds) 70% spelt flour
- 2 tablespoons dry yeast
- 1 - 1 ½ cups sugar
- 2 tablespoons salt
- 1 - 1.3 liters (4 ¼ - 5 ½ cups) cold water
- In the bowl of an electric mixer, combine flour, yeast, sugar (quantity depends on your desired level of sweetness), and salt.
- Slowly add in water and mix for 8 minutes. Cover with plastic wrap and let rise for 1 hour.
- Preheat oven to 200C. Line 3 baking sheets with parchment paper. Divide dough into 27 piece and shape into rolls. Place 9 rolls on each prepared baking sheet. Make a small ‘x’ using a knife on the top of each roll. Sprinkle with additional flour on top (this helps it get crispy on top). Bake for 25-30 minutes.