Go Back
Spelt rolls with butter knife for scale
Print Recipe

Butter Spelt Rolls

Prep Time2 hrs 15 mins
Cook Time10 mins
Course: Bread
Keyword: roll, rolls, spelt, spelt rolls
Servings: 15 rolls

Equipment

  • Stand mixer
  • 9x13 baking dish
  • Large mixing bowl
  • Plastic wrap

Ingredients

Dry Ingredients

  • 500 g spelt flour
  • 8 g instant yeast (could use 1 packet instead)
  • 25 g sugar
  • 10 g salt

Wet Ingredients

  • 100 g unsalted butter (or 1 stick)
  • 1 egg lightly beaten
  • 175 ml whole milk

Egg Wash

  • 1 tbsp water
  • 1 egg

Instructions

  • Let all wet ingredients (butter, eggs, and milk) come to room temperature
  • Place spelt flour, salt, sugar, and yeast in the bowl of the stand mixer with the dough hook attached. Be sure that the salt and yeast are on opposite sides of the bowl.
  • Turn the mixer on slow to start combining dry ingredients
  • Add butter in chunks to the dry ingredients and allow to incorporate a little. Keep the butter wrapper for later use.
  • Add beaten egg and then add milk a little at a time until all is incorporated
  • Mix on low for 4 minutes then increase to medium-low for an additional 6 minutes
  • Turn out on a dry counter and hand-knead approximately 30 seconds or until smooth and satiny
  • Use the butter wrapper to lightly grease the large mixing bowl
  • Place the dough into the greased mixing bowl and cover with plastic wrap. Allow to rise in a warm place for 30-60 minutes. The dough may not double in size but should increase somewhat.
  • Use the butter wrapper to lightly grease the 9x13 baking dish
  • Turn out onto a dry counter and lightly flatten
  • Weigh the dough and divide into 15 even pieces by weight
  • Roll into ball shapes and place evenly in baking dish (3x5 rolls)
  • Cover with a tea towel and allow to proof 30-45 minutes
  • Preheat oven to 480F / 250C
  • Beat egg and water together to form an egg wash and brush over the tops of the rolls
  • Bake 10 minutes