It isn’t often that a recipe surprises me and gets me this excited! What am I so excited about? I have finally created a delicious spelt dinner roll that is light and airy and isn’t as dense as a brick! What’s even better is that they only take 30 minutes to make from start to finish! These are yeast rolls and typically you have to allow the rolls to proof (or rise) for several hours. Well this recipe takes out all the wait time and will have you just as excited as I am….for real!!
How do I achieve creating these rolls in such little time? I do so by soaking the yeast for 15 minutes. This speeds up the process of the yeast allowing it to rise much more quickly. I simple add the warm water, yeast, Rapadura Organic Whole Sugar
or Organic Sucanat
and oil. I allow it to sit for 15 minutes and then add in the flour, egg, and salt. I allow the mixer to knead for 2 minutes and the dough is ready to roll into 12 balls as shown in this picture above.
After the balls are formed allow to sit for 10 more minutes and then cook in a 400°F oven for another 10 minutes or until they turn slightly golden brown on the top. Brush the tops with a little melted butter and sprinkle with poppy or sesame seeds. Serve warm and enjoy!
30 Minute Spelt Rolls That Are Light & Airy!
Prep Time: 20 minutes- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 rolls 1x
- Category: side dish
- Method: baking
- Cuisine: american
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Pin RecipeDescription
Try these delicious spelt rolls that are light and airy and take only 30 minutes to make from start to finish!
Ingredients
- 1 cup plus 2 tbsp warm water
- 1/3 cup melted coconut oil
- 2 tsp dry yeast
- 1/4 cup sucanat, or rapunzel
- 1 1/2 tsp unrefined sea salt
- 1 large egg
- 3 1/2 cup spelt flour, sprouted spelt flour or white spelt flour (any of these would work)
- poppy or sesame seeds
Instructions
- Preheat oven to 400 F.
- In your mixer bowl combine water, coconut oil, yeast and sugar. Mix and allow to rest for 15 minutes.
- Using your dough hook attachment, mix in the salt, egg and flour. Knead with hook until dough is smooth and soft (about 2 minutes).
- Form dough into 12 balls and place into a greased 9″x13″ pan and allow to rest for 10 minutes.
- Bake for 10 minutes or until tops are golden brown.
- Brush with melted butter and sprinkle some poppy or sesame seeds on top.
Notes
Recipe inspired by RealMomKitchen.com
Nutrition
- Serving Size: 1 roll
I tried this recipe but it was a pool of goo with the measurements posted. I Added at least another cup of flour and it would not form into balls. I stopped adding flour when the dough held a little bit of form. After resting and baking as prescribed, they did not rise and they were still raw. 🙁 I really want this to work. I’m at sea level…are you at a high altitude? Can you post weights of your ingredients and the temp of the water you use….please.
I think some, myself included, maybe reading this recipe as calling for 2 tablespoon of yeast. If you did use 2 tbsp of yeast it would be a mess of goo. it is 2 tsps. You need to use and the rolls are indeed very yummy.
Oh my goodness, how did I miss that! So sorry guys, it is 2 tsp! Will make the change!
Hi, I don’t have a mixer, just my hands. Can I still use your recipe? Thanks!
You could try without the mixer, but I have never tried it before.
I’m really excited to try out this recipe but just wondering about the amount of water is it 1 cup and 2 tablespoons of warm water.
How long do you mix the yeast with the water, etc. before soaking it for 15 minutes (do you mix with beaters or just stir with a spoon for a little bit)? Can regular sugar be substituted for sucanat or rapunzel (what would be the consequence of doing this)? Thank you and I look forward to reading you reply.
Just mix the yeast with a spoon for a 10 seconds. Yes you can use regular sugar, it will work just fine. The sugar feeds the yeast.
Could you substitute the coconut oil for another kind of oil, like canola?
I don’t use canola oil, so unfortunately I can not advise on that.
I’ve used both olive oil and canola oil and both work fine 🙂
I’m wondering if you can refrigerate the dough overnight though for the next day. Going to try that this evening.
What adjustment in oven temp and cooking time would you suggest for making one loaf of bread instead of rolls? Would a rise period before the 10 minute rest period in step 4 of your instructions be necessary for loaf bread? Your recipe tastes great and the crumb is very light and airy. Thank you in advance and I look forward to hearing your recommendations for this change.
My rolls didn’t rise very much which was kind of disappointing. Did anyone else experience this? Did I work the dough too much? I was pretty sure I kneaded it as little as possible :/ any suggestions are much appreciated 🙂
How old was your yeast? There could have been an issue with the yeast.
As of 1/10/2015 the recipe still reads 2 Tbsp yeast. Good thing I know how bread recipes work and even for a 30-minute roll that’s WAY too much yeast!
I found these FAR too sweet for a dinner roll, although with some chopped dried fruit kneaded in they’d be a tasty breakfast roll to go with tea or coffee. Luckily they go together fast enough that supper was not too terribly delayed while I threw together another batch with only 1 Tbsp sucanat and that was more than plenty as the yeast was foaming madly after just 5 minutes. Usually when I make bread I just put a pinch of sugar in with the yeast – I think next time I’ll cut it down to 1 tsp and see if that’s enough. I’d rather save my sugar for dessert. 🙂
Also, both times I made these it took closer to 20 minutes to bake, not 10 – I use an instant read thermometer to check for doneness(190-195F is target temperature) and at 10 minutes they were still even too gooey to stick my thermometer in. I live in a rental with an elderly stove so I go by my oven thermometer for temperature, not what the display says on the stovetop.
Salsa, it’s very likely that you may not have worked the dough _enough_. Kneading is what creates the strong strands of gluten that trap the gases being released by the yeast, so under-kneaded doughs don’t rise very well. You can compensate for under-kneading with extra-long rise times, that’s why no-knead breads tend to rise overnight in the fridge, but with a quick-rise bread like this you really do need a solid two minutes in a stand mixer (at least – with my second batch I went closer to 5 minutes on medium-low and the dough was easier to work with) or a good ten minutes of hand kneading. It’s not easy to overknead such a fatty dough as this one, especially if you’re kneading by hand. You’re not making biscuits – thrash that dough!
Thank you for such a delicious and tasty recipe, for buns, bread or even a pizza dough. It’s been a huge hit in my family. I had to modify the times only (after a very first under baked attempt) , rather than the ingredients (although I do use coconut sugar instead of sucanat).
I let the dough rise good 35 minutes (instead of 10) and bake the BUNS for about 15 minutes, BREAD about 20-25 minutes and PIZZA dough is done at around 8 minutes (pre-baked). 400F worked great for me, but I live in higher altitude so at sea level I can see 385F or so working fine too.