Sprouted Spelt Dinner Rolls

Name: Sprouted Spelt Dinner Rolls
Prep time: 15 min
Cook time: 25 min
Ingredients: 450g Second Spring Sprouted Spelt Flour; 1⅓ cups whole milk, warmed; ¼ cup butter, melted ((reduce salt by ¼ tsp if using salted butter)); 2 tbsp honey; 1 egg; 1½ tsp salt; 2¼ tsp instant Yeast ((1 packet))

Soft buttery rolls, with all the nutty goodness of sprouted whole grain spelt.

2:10 hours

12 Servings

Goes wonderfully with soups and stews.

These Sprouted Spelt Dinner Rolls would make a wonderful addition to any table. They’re perfect for dunking in soups and stews, or sopping up that last bit of sauce. I’ll be honest though, they didn’t even make it to the table – we ate them warm straight from the pan! They’re soft and squishy, with a nutty, buttery flavour. They could even be made a little larger and used as burger or sandwich buns, or shaped into hot dog buns.

These sprouted spelt rolls really showcase the rich nuttiness of sprouted spelt. Sprouting reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a sweeter taste with a low glycemic index. Sprouting also helps create the moist, fluffy texture, and it aids in digestibility. This recipe is a bit more involved, so we recommend reading the instructions and tips thoroughly before you begin. Once you have the method down, they’re simple to make with not a lot of hands on time. Happy rolling!

tips for making sprouted spelt rolls

Add ingredients in the order listed in the instructions. This keeps the yeast separate until kneading.
Warm the milk and butter slowly, just until the butter melts. It should feel warm to the touch but not hot, as that can kill the yeast. If you accidentally heat too much, allow it to cool before mixing the dough.
Resist the urge to add extra flour! Sprouted flours are thirsty and the final texture will benefit from higher hydration. Because of this, your dough will be quite sticky. Don’t add too much flour, instead use a dough scraper or spatula if the dough sticks to your counter. Lightly oiling your hands will also help with stickiness while shaping.
Sprouted breads benefit from a warm rise. Use a proofing box if you have one, or a cold oven with just the light on works well too. Just remember to remove the dough before preheating the oven!
Rising time can vary depending on the temperature, the yeast you use etc. To tell when your dough is ready, give it a gentle poke. If it springs back quickly, give it a bit more rising time. If it springs back slowly, it’s ready to go.

INGREDIENT SUBSTITUTIONS

Sprouted Spelt Flour: can be swapped 1:1 for Sprouted Wheat Flour, though it will change the taste.
Whole Milk: we use whole milk in this recipe because the dough requires the extra fat to stay rich and fluffy. You can substitute 2%, but whole is preferred. If using skim or 1% milk, we recommend adding some half-and-half or heavy cream, keeping the total amount of liquid the same. We have not tried this recipe with non-dairy milk, but cashew and soy should be good choices as they have the highest fat content. Note that anything other than whole milk may change the flavour and texture slightly.
Instant Yeast: you can substitute active dry yeast, it must be dissolved in the liquid first. The rising time may also need to be increased.
Honey: you can use another liquid or granulated sugar of choice.
Butter: if using salted butter, decrease the amount of salt in the recipe by 1/4 tsp.

How to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is to fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you close to the gram weight, but pay attention to the textures described in the recipe and adjust if necessary.

Can i make sprouted spelt rolls without a stand mixer?

Definitely, but be prepared for an arm workout! Mix the dough together in a large bowl with a wooden spoon until a sticky dough forms. Allow it to rest for 5 – 10 minutes (to help with stickiness), then knead the dough by hand on a lightly floured counter for about 10-12 minutes. To knead, fold the dough onto itself and use the heels of your hands to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Try not to add too much as it can make the dough dry. If you’re brand new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, which can be used the same as a stand mixer but it may require more kneading time.

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