Homemade spelt rolls recipe
Last Updated on
COMPONENTS
12 servings 500 g plain spelt flour + sprinkling 1 pinch of salt 220 ml lukewarm milk or water 20 g of yeast 80 g of salt + sprinkling my sprinkling my sprinkling my sprinkling my sprinkling my sprinkling my sprinkling my sprinkling my sprinkling my sprinkling jam for the dish
Recipe preparation
1 Put the flour in a bowl and stir it into the salt. Stir the yeast into the lukewarm milk (or water), melt the butter in a saucepan and pour it into the flour. Knead with a rolling pin or food processor fitted with a hook for at least 10 minutes until a stiff, smooth and non-sticky dough forms. Cover the bowl with a towel and leave to rise for at least 45 minutes.
TIP. Cut out narrow triangles (about 60 g), brush them with melted butter, roll them up and place them on a baking tray lined with baking paper. Cover the baking tray with a towel and leave to rise for about half an hour. 3 Dough knowledge: you can bake the dough for the rolls in the evening. Let it rise for 45 minutes, knead lightly, roll out the pastry, place in a bowl, cover with cling film and refrigerate overnight.
TIP: Do you know how to store bread properly?
4 Preheat the oven to 220 °C and bake the rolls in the oven for about 12 minutes until golden brown. Serve the rolls with butter and your favourite preserve.
