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
For those wondering, I did try freezing them and it worked wonderfully! I did sub in olive oil and regular white sugar. I followed the instructions, with the exception of once all the ingredients had been added and mixed, I did NOT let the dough rise. I put it on a cookie sheet and stuck it in the freezer for 24 hrs, then moved the frozen rolls into a bag. When I was ready to use them I places the frozen rolls on a cookie sheet, and covered with a towel and let them thaw and rise for 7 hours. Then I cooked them as per instructed here; at 400 for 10 min:)
Thanks so much Meghan for this information! Glad to see that they freeze well!
Is the crumb firm enough to use this recipe for loaf bread instead of rolls? We like to make toast in the morning and some spelt breads have been too crumbly to pull out of the toaster in one piece. Another spelt recipe was too hard and dense. Thank you for your help.
I try xyitol and it worked fine
I took the time to read all the comments before I made these rolls today.
They were amazing!! Thank you so much for the great recipe. I used the exact amount of flour + 2 extra tsp to put the dough together. I only put in 1 tsp of organic coconut sugar. I shaped them in 8 rolls as others have done and baked them at 400 for 20 min on an oiled cookie sheet. Perfect.
I have never baked with yeast before as I refuse to use all-purpose flour and have thus been unable to make bread until today. I love love love spelt flour. I buy organic sprouted spelt flour at vitacost.com and will be buying more so I can make more of those amazing rolls. My husband was delighted and asked me how long I kneaded the dough and couldn’t believe just 2 min. I did let them rise 30 min on top of the warm tomato sauce pan I had prepared from scratch for my lasagna as my kitchen wasn’t very warm on this rainy day.
I will be making them again. What a success!
Wow, I am so happy to hear that you enjoyed them so much! Thanks for sharing!
Today, I made more bread rolls, with the same success as before. I shaped 3 of them in hot dog buns for my husband.
Then I decided to make some bread. Having perused and compared many spelt flour bread recipes, I realized the basis was always the same, so I decided to go ahead with yours. I mixed the dough, added hemp seeds, chia seeds and black sesame seeds. I let it rise for an hour and 15 minutes until doubled in size, punched it down lightly, shaped it in a bread loaf.
I carefully oiled a 9 x 5 in glass pan and put the dough in. I let it rise another hour till it filled the pan. I painted the top with melted coconut oil and generously sprinkled more sesame seeds on top. I baked it at 400 for 40 minutes. I checked the bread after 32 min, the inside temperature was 160 F. After 7 more minutes, it reached 200 F.
It has a lovely texture and crumb and great flavor!
I will definitely make more. I just wanted to share the results with you and your followers.
Next time, I am going to substitute one cup of the spelt flour with barley flour.
Lovely recipe, Halle, I am grateful.
This sounds wonderful Sybil! Thanks for sharing!
Hi, do you mean fresh yeast or fast action / easy bake dried yeast, please? Thank you 🙂
Dry yeast. I bought mine that is in a small jar and it worked great.
I subbed with refined sugar (I know shame on me!) And butter instead of oil. They came out great, next time I might try almond milk instead of water.
Thankyou Halle.
Ive just had 1 of your rolls, straight out of the oven. I too made 8, and baked for 20minutes.
I made the dough in bread maker following my manufacturers instructions, and the dough turned out superb.
Just a tad sticky when taking out dough from fridge next day, sprinkled over flour to mould into balls.
Just wandering Halle, is sugar absolutely imperative in making bread dough? Just a tiny bit sweet.
Just thinking might omit for next time.
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Happy you enjoyed them. Sugar aids in feeding the yeast, you certainly can try to make them without, but I have not tried that. If you do, please let us know how they turn out!
You certainly do not need as much sugar as this recipe calls for. I’ve made this recipe about a dozen times now and I am perfectly happy with only 1/2 teaspoon of sugar – as-is, the recipe is FAR too sweet to be a palatable dinner- or sandwich-type roll for me, although it makes a pretty good sweet bun with some dried fruit, chopped nuts, and 1 tsp mixed spice (or just cinnamon) added. Sugar really isn’t NEEDED for yeast bread at all (classic French bread contains only flour, water, yeast and salt); it does make things a little easier to give the yeast some extra “kick”, especially if your yeast is not as fresh as it could be, but a pinch is plenty enough for that purpose. I do also find spelt flour, especially sprouted spelt, to be a titch sweeter than regular whole wheat flour so it doesn’t need much added sweetener. Try it again with 1 tablespoon of sugar, and if you’re happy with that, cut it down to a teaspoon.
Thanks Mary for all these awesome tips. Good to know that 1 tsp works just fine!
Dear Halle, those are the best rolls I’ve ever made, and so easy, too! I’ve doubled the recipe this time (the second in 4 days, they went so quickly..) used honey and olive oil, placed them a bit further apart, and baked them for 20 minutes, with a pan of water at the bottom of the oven. They turned out crusty and perfectly round. Thank you!!
So happy you are enjoying the Tali!
Can you use quick rise yeast
I have used half the ingredients, used honey instead of sugar and rapeseed oil instead of coconut. Cup is such a lose measurement that after much research i have used the following amounts (equivalnt to exactly half of you recipe measures):
warm water 120ml
oil 40ml
1/2 tsp yeast
45ml honey
0.75 tsp salt
1 egg
flour!! hm… when i used exact ahlf of recipe which was 273g, dough was so watery it would be suitable for pancakes rather than forming balls.
What is cup?? plus cup of liquid is not a cup of dry stuff?? Help
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Hi Halle,
Can you leave the dough to rest overnight ? I am very excited about this recipe but I always leave the dough overnight to give the yeast a proper time to work while also adding all the benefits to the digestive system 🙂
Regards,
Nikki
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If this was using wild yeast, such as a sourdough, I would say go for it. But being that it is dry active yeast, I think it might over proof.
Can these rolls be ” veganized” by using a flax egg?