Spelt Rolls

The addition of spelt flour adds texture and taste to these rolls. I make the dough for the rolls using the bread maker. Although this takes longer than making it by hand (around 3 ¼ hours in my machine) this produces a good quality “smooth and silky” dough which is easy to handle.

Oven at 220C, fan 200C

1 tsp easy bake dried yeast
9  oz strong white flour
9 oz Holgate wholemeal spelt flour
1oz butter
1½ tsp salt
330 ml water

  1. Weigh the ingredients and put them into the bread pan in the correct order for your machine.
  2. Insert the bread pan into the machine and close the lid.
  3. Select the “wholemeal dough” option and the appropriate size (for my machine this is a large loaf).
  4. When the program has finished turn the dough onto a lightly floured surface and knead very lightly to knock the air out of it.
  5. Divide the dough into 10 to 12 pieces (depending on how large or small you like your rolls) and shape each piece into a ball. Arrange on lightly oiled baking sheets, cover with a damp cloth and leave until they have doubled in size
  6. In the meantime heat the oven to 2200C (Fan 2000C). When the rolls are ready put them in the oven and cook for about 15  to 20 minutes until they look done and sound hollow when tapped.
  7. Transfer the rolls to a wire rack to cool. If you prefer a soft topped roll cover them with a damp cloth for the first 5 to 10  minutes.

This is the basic recipe but you can vary the type of rolls produced, e.g. leave uncovered during the cooling period to make a crusty roll for use with soup; add a dessert spoon each of poppy, sesame and sunflower seeds to make a seeded roll; replace half of the strong white flour with Holgate strong wholemeal flour to give a slightly heavier textured roll etc.
Alison Leadbetter