This mom says yes. And her kids agree.
I prepare these rolls once per 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 (4½ 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.
About Miki Klein:
Miki, a mom of seven, has had a passion for baking since before she can remember. Professionally, she’s a cake decorator who specializes in fondant cakes, cupcakes, and cookies for all occasions. You can see her work here.