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Sprouted Spelt Dinner Rolls

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

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.


  • Sprouted Spelt Flour: can be swapped 1:1 for Sprouted Wheat Flour, though it will change the taste slightly.
  • 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. Rising time may also increase. 
  • 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. Rest it 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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5 from 4 votes

Sprouted Spelt Dinner Rolls

Prep Time: 15 minutes
Cook Time: 25 minutes
Rising Time: 1 hour 30 minutes
Servings: 12

What You'll Need:

  • 450g Second Spring Sprouted Spelt Flour (about 3 ¾ cups spooned & leveled, see notes above for properly measuring flour)
  • 1⅓ cups whole milk, warmed
  • ¼ cup butter, melted (reduce salt by ¼ tsp if using salted butter)
  • 2 tbsp honey
  • 1 egg
  • tsp salt
  • tsp instant Yeast (1 packet)

How To Make It:

  • Cube butter and add to a small pot or microwave safe bowl with the milk. Slowly warm just until the butter melts, stirring often (low on stove or in 20-30 second increments in microwave).
  • In the bowl of an electric mixer fitted with the dough hook, add the milk/butter mixture, honey and egg. Stir until combined.
  • Add the sprouted spelt flour, then salt and yeast. Mix on low speed for 1-2 minutes, until combined. Switch to medium speed and knead for 6-7 minutes. The dough should be smooth, elastic and sticky.
  • Scrape down the sides of the bowl. Cover the dough with a clean tea towel and place in a warm area to rise for 60 minutes. See notes above for warm area tips.
  • Lightly grease a 9x13 baking dish (or two smaller dishes). Turn out dough onto a floured counter and knead a few times to deflate. Divide in 12-15 pieces. The dough will still be sticky, try to add as little flour as possible.
  • Lightly coat your hands in oil to help with sticking while shaping. To shape the rolls, pull the edges up into the center. Flip the dough ball over, cup your hand, and roll it between your hand and the counter to make smooth balls.
  • Arrange the rolls in the baking pan (it's okay if they're touching). Cover with a tea towel and allow to rise for another 30 minutes. The rolls should look puffy and spring back slowly when gently poked. Meanwhile, preheat the oven to 350°F.
  • Bake for 22-25 minutes, until golden. (Optional) After removing from the oven, brush the tops with melted butter. Allow to cool for a few minutes before serving.
Have you made this recipe? Tag @secondspringfoods on Instagram!

13 thoughts on “Sprouted Spelt Dinner Rolls

  1. Can these rolls or the dough be frozen for later use?? These look amazing!

    1. We haven’t tried freezing the dough to bake later (though it should work), but once baked the rolls freeze nicely. They’re really delicious, be sure to let us know how yours turn out!

  2. 5 stars
    Love, love , love this recipe. Ixm new to using spelt & Einkorn wheat. The taste AND texture was great.

  3. 5 stars
    I made these tonight, and they were incredible. Fluffy, buttery, and flavorful. I did not expect them to turn out so good. I am new to baking with sprouted flours, although I’m seasoned at baking with traditional white flour.

  4. hi i didnt read that active dry yeast should be dissolved in water so i mixed in the yeast with the ingredients as per instructions. will they come out ok? how can i save them if not?

    1. It should be okay! Dissolving yeast in water helps distribute it evenly in the dough and makes sure that it’s active, but it should still work if you mix with the dry ingredients.

      1. If you put the yeast in the water should you add the salt after the flour to keep it away from the yeast initially?

        1. If you’re mixing immediately it doesn’t matter if the salt and yeast are together. This is only a problem if the yeast and salt are directly combined and sit for an extended period (like if you put a breadmaker on a time delay for example).

  5. Can this recipe be cut in half?

    1. Hi Lauren! You definitely can, the measurements will just get a little tricky. To cut the egg in half, crack and beat it well, then measure out 25 grams. Bake in a 9×9 or 8×8 baking pan. Hope that helps!

  6. 5 stars
    I didn’t have milk on hand so I mixed Greek yogurt and water to get the right consistency and it worked great. Yummmmy!

    1. Such a good idea! Thanks for the tip 🙂

  7. 5 stars
    I’m new to bread baking because store-bought bread makes my glucose spike. These are easy and taste great! I use blue agave syrup instead of honey. Next time I’m going to split them into eight rolls instead of twelve and use for hamburger buns. They freeze really well. I might cut them in half before I freeze them. Thank you for the recipe and all the tips!

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