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
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
Print Recipe
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
Hi
I have made this twice and it’s a disaster ? Like raw and not rising at all! This is a very expensive exercise. Inused coconut sugar.. Help please!!
How old is your yeast? Your dough is not rising at all.
How old is your yeast? Your dough is not rising at all.
Hi Halle, thank you so much for that recipe. I tried it yesterday. I am a total novice to bread making from scratch and have always been intimidated by it, but this recipe was wonderfully easy. My rolls turned out great!
I stopped buying bread and using regular wheat for over 3 years and been making variations of all kinds of flour “stuff” to eat with breakfast protein and lunch. Muffins, pancakes, bread machine ….These rolls with Sybil’s further instructions to make it into a loaf?! Grreat!!!
Oh glad to hear I can use much less sugar too.??
Hi,
Thanks for this post. Do you use regular yeast of instant rapid rise yeast?
Hi Liana! I use instant rapid yeast.
If using fresh yeast how much should I use for this recipe?
Disaster. I have no idea why the dough was so sticky and couldn’t form balls without putting flour on the big dough ball to make into smaller balls in the baking dish. Very frustrating!!! Won’t make this again.
★★
Sounds like you might have added too much liquid. Sorry it didn’t work out for you.
Hi Halle
Thank you, thank you, thank you for this recipe. I make it almost weekly. I turn it into many things. A couple of things I learned to make this recipe beyond successful. I have been baking bread most of my adult life but only in the last few years have had to switch to spelt as regular wheat and gluten is too much for my digestion. In bread baking I have always let the yeast rise by itself first with just the water and sugar. I think it makes for a more digestable result, so my recipe takes a little longer but worth it. Also, I’ve learned to work lightly and quickly with this dough. I don’t have a mixer so I mix with a spoon.
As soon as the basic recipe is mixed I let that rise again before turning it into whatever I’m making. When doubled in size I usually make half into regular rolls and “roll” out half for something special. I keep flour right next to me and keep flouring my hands again working lightly and quickly, usually no problem. I spread the dough out on a plastic cutting sheet and then put cinnamon and sugar with a little butter, roll it up and cut into rolls and bake. Delicious and I have something to bring with me when everyone else is eating donuts.
I usually freeze my finished product or at the very least keep in refrigerator. It gets a little crumbly by the end of the week but still great. I’ve never tried freezing the rolls before cooking so I might give that a try. I think the problem with the liquid absorption is because of the lo gluten content of spelt and maybe thats why working lightly and quickly and the extra raising helps. Today I’m making “Pepperoni rolls” with the recipe. Can’t wait. Thanks again.
Hi Carolyn! Thank you so much for all these terrific suggestions! I can not wait to try some of your variations! Thanks so much for helping us out with this recipe, I always like to hear others ideas! 🙂
I made these just now and they are delicious! I used the flax egg and they came out light and fluffy! Thank you so much for such a great recipe!
★★★★★
Glad you enjoyed them and happy to hear that the flax egg worked!
I’m going to try your recipe tonight. Thank you! It looks so yummy!
Also, just thought you may want to know that you have some ads on your site that I find inappropriate. I don’t know how much power you have to filter them, but I just thought you may want to know.
Fantastic rolls. Also for me they will be the go-to recipe. I added more flour because I replaced the sucanut with 1 tbsp of rice malt syrup. They had to stay in oven bit longer than suggested time. So with a bit more tweaking they’ll become the perfect quick roll 🙂
★★★★★
Loved the rolls, travel and refrigerate & freeze well. Tried to get the Nutritional information on these rolls but could not. Could you please share where I can find the information? Thank you
I don’t have coconut oil on hand, could I use butter instead?
I think butter would work just fine.
Thank you so much for sharing the recipe. I LOVE it. I made them tonight and they turned out lovely – light and fluffy, ALMOST a baking soda biscuit texture, but still yeasty and spongey. So. Good. I only had 3 cups of spelt flour, so I topped up the last 1/2 cup with coconut flour. It worked great. 🙂
★★★★★
So happy you enjoyed them Carol and thanks for sharing your variation…sounds delicious!
Can I use a different oil , instead of coconut oil?? Xx
Sure can!