Spelt dough is more forgiving than standard wheat dough. It comes together quickly, rises reliably, and the flavour has a mild nuttiness that pairs well with garlic and fresh herbs.
These rolls are baked close together in a round tin so they rise into each other and pull apart cleanly at the table. The texture stays light, not stodgy.
The garlic butter goes on twice – once before baking, once straight out of the oven. That second layer soaks into the warm crust and keeps the bread fragrant.
You can prepare the dough ahead and refrigerate it overnight. It bakes well from cold with just a short rest at room temperature.
Why You’ll Love This Recipe
- Spelt flour adds gentle nuttiness without heaviness
- Double garlic butter coating keeps every roll moist
- One round tin, simple cleanup, feeds a table
- Dough can be made the night before
Ingredient Notes
- White spelt flour: White spelt gives a lighter crumb than wholegrain spelt. You can swap up to half for wholegrain spelt flour, but the rolls will be slightly denser.
- Fast-action dried yeast: Also sold as instant or bread machine yeast. Use 7 g (one standard sachet). Fresh yeast works too – use 15 g and dissolve it in the warm milk first.
- Warm whole milk: Milk gives a softer crumb than water alone. Use plant-based milk (oat or soy) for a dairy-free version – the texture stays comparable.
- Unsalted butter (dough): Softened butter folds into the dough more easily. If using salted butter, reduce the added salt by half.
- Unsalted butter (garlic butter): Melted for brushing. Olive oil is a workable substitute and keeps the bread dairy-free.
- Fresh parsley and rosemary: Fresh herbs give a cleaner flavour here. Dried herbs work in a pinch – use one third of the quantity called for.
- Garlic cloves: Freshly minced garlic has the sharpest flavour. Garlic paste (from a tube) is a quick substitute – use half a teaspoon per clove.
Spelt Garlic Herb Tear-and-Share Bread
Description
Spelt flour keeps these rolls soft and slightly nutty without feeling dense. Brushed with garlic herb butter before and after baking, they stay moist in the centre with a thin, golden crust.
Ingredients
Dough
Garlic Herb Butter
Instructions
Make the Dough
- Combine the spelt flour, yeast, salt, and sugar in a large mixing bowl and stir briefly to mix.
- Add the warm milk, warm water, softened butter, and beaten egg. Mix with a wooden spoon or your hand until a rough dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth. Spelt dough will feel slightly softer than standard wheat dough - stop kneading as soon as it no longer sticks to your hands.
- Shape the dough into a ball, return it to the bowl, and cover with plastic wrap or a damp tea towel. Leave to rise at room temperature for 1 hour, or until doubled in size.
Shape the Rolls
- Lightly grease a 9-inch round cake tin with butter or oil.
- Punch down the risen dough and divide it into 8 equal pieces, about 95 g each. Roll each piece into a smooth ball.
- Arrange 7 balls around the edge of the tin and place one in the centre. The balls should be touching but not squeezed together.
- Cover the tin loosely and leave to prove for 30-45 minutes, until the rolls have puffed up and are pressing firmly against each other.
Make the Garlic Herb Butter
- Melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
- Remove from heat and stir in the chopped parsley and rosemary. Set aside.
Bake
- Heat the oven to 200 C / 390 F.
- Brush the proved rolls generously with half the garlic herb butter. Sprinkle with flaky salt.
- Bake for 22-25 minutes until deep golden brown on top. Tap the base of the loaf - it should sound hollow. The internal temperature should reach 93 C / 200 F.
- Remove from the oven and immediately brush the remaining garlic herb butter over the hot rolls. Serve warm directly from the tin.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 50mg17%
- Sodium 310mg13%
- Potassium 185mg6%
- Total Carbohydrate 38g13%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 8g16%
- Vitamin A 340 IU
- Vitamin C 1 mg
- Calcium 45 mg
- Iron 2 mg
- Vitamin D 12 IU
- Vitamin E 1 mg
- Vitamin K 18 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 22 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 160 mg
- Magnesium 40 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not over-knead spelt dough - stop as soon as it feels smooth and elastic.
- Second garlic butter brush must happen within 2 minutes of the bread leaving the oven.
- Roll dough portions to equal weight for uniform rise and even baking.
- If dough feels tight after mixing, rest it for 5 minutes before kneading further.
- Overnight cold-proof in the fridge develops a slightly deeper, more complex flavour.
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