Spelt Wild Garlic Cheese Rolls Recipe

Name: Spelt Wild Garlic Cheese Rolls
Prep time: 15 min
Cook time: 22 min
Total time: 1 h 37 min
Yield: 8
Ingredients: 400 g white spelt flour; 7 g fast-action dried yeast; 1 tsp fine sea salt; 220 ml whole milk; 30 g unsalted butter; 1 large egg; 40 g fresh wild garlic leaves; 120 g mature cheddar; 1 large egg; 0.5 tsp flaky sea salt

Soft wholegrain rolls with melted cheese and fresh wild garlic

Eight golden spelt wild garlic cheese rolls on a wooden board, cheddar crust on top, one roll split to show green flecked crumb

Wild garlic has a short season, roughly March through May, and these rolls are one of the best ways to use a handful of it before it disappears.

The dough comes together in one bowl with white spelt flour, a generous amount of grated cheese, and roughly chopped wild garlic leaves. No mixer, no long resting time.

Spelt flour produces a soft, slightly open crumb that works well here. It’s less stiff than regular bread flour, so the rolls stay light even with the cheese folded through.

They bake in about 22 minutes and smell like a spring forest crossed with a cheese toastie. That’s not a bad combination.

Why You’ll Love This Recipe

Ready in under 45 minutes, no mixer needed
Wild garlic and cheddar give bold, balanced flavour
Spelt flour keeps the crumb soft, not dense
Made with a short ingredient list, mostly pantry staples

Hands folding chopped wild garlic leaves and grated cheddar into soft spelt dough on a floured wooden surface

Ingredient Notes

White spelt flour: White spelt flour gives a lighter crumb than wholegrain spelt. You can swap in wholegrain spelt but the rolls will be denser and may need a splash more liquid.
Wild garlic leaves: Use fresh wild garlic leaves, roughly chopped. If wild garlic is out of season, substitute 2 tbsp finely chopped chives plus 1 small crushed garlic clove, though the flavour will be milder.
Mature cheddar: Mature cheddar melts well and holds its flavour against the wild garlic. Gruyere or a sharp hard goat’s cheese work as good alternatives.
Fast-action dried yeast: One 7 g sachet is standard. Make sure it’s in date – old yeast is the most common reason rolls don’t rise properly.
Whole milk: Warm milk (around 38 C / 100 F) activates the yeast faster. You can use oat milk as a dairy-free option, though the crumb will be slightly less rich.
Unsalted butter: Melted butter adds a soft, slightly flaky layer to the crumb. Olive oil works as a substitute at the same quantity.

Two split spelt wild garlic cheese rolls on a ceramic plate beside a bowl of soup and a glass of white wine

Print Recipe

Easy bake

Spelt Wild Garlic Cheese Rolls

Difficulty: Easy Prep Time 15 mins Cook Time 22 mins Rest Time 60 mins Total Time 1 hr 37 mins

Cooking Temp: 200 C Servings: 8 Estimated Cost: £ 0.65 Calories: 248

Best Season: Spring

Dietary:

C Contains Dairy C Contains gluten (spelt) C contains-eggs V Vegetarian

Description

Spelt flour keeps these rolls tender without the heaviness of whole wheat, and the wild garlic folds through the dough raw so its sharp, grassy flavour stays clean after baking.

Instructions

Make the dough

Combine the warm milk, yeast, and a pinch of the flour in a large bowl. Stir briefly and let it sit for 5 minutes until slightly frothy on the surface.
Add the remaining flour, salt, melted butter, and beaten egg. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
Knead for 5 minutes by hand until the dough is smooth and slightly tacky. Spelt dough is softer than wheat dough - resist the urge to add too much extra flour.
Flatten the dough gently, scatter over the chopped wild garlic and 90 g of the grated cheddar, then fold and knead lightly for 1 minute until evenly distributed.
Shape into a ball, place back in the bowl, cover with a damp tea towel, and leave in a warm spot for 45-60 minutes until doubled in size.

Shape and prove

Punch the dough down gently and turn it out onto a lightly floured surface. Divide into 8 equal pieces using a bench scraper, each roughly 90 g.
Shape each piece into a round ball by cupping your hand over the dough and rolling in small circles on the surface. Place on a parchment-lined baking sheet, spaced 3 cm apart.
Cover loosely with oiled cling film and leave to prove for a second time for 20-25 minutes until puffed and the pieces are just touching.

Bake

Heat the oven to 200 C / 390 F with a fan, or 210 C / 410 F conventional.
Brush each roll with beaten egg wash. Scatter the remaining 30 g of grated cheddar over the tops and finish with a pinch of flaky salt if using.
Bake for 20-22 minutes until deep golden on top and hollow-sounding when tapped on the base. Transfer to a wire rack and cool for at least 10 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 248kcal

% Daily Value *
Total Fat 9g14%
Saturated Fat 5g25%
Cholesterol 62mg21%
Sodium 310mg13%
Potassium 160mg5%
Total Carbohydrate 33g11%
Dietary Fiber 3g12%
Sugars 2g
Protein 10g20%

Vitamin A 380 IU
Vitamin C 3 mg
Calcium 180 mg
Iron 2 mg
Vitamin D 18 IU
Vitamin E 1 mg
Vitamin K 22 mcg
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 3 mg
Vitamin B6 0.1 mg
Folate 30 mcg
Vitamin B12 0.4 mcg
Phosphorus 190 mg
Magnesium 28 mg
Zinc 1.4 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

Weigh flour precisely - spelt absorbs liquid differently than bread flour and small variations matter.
First prove is complete when dough has doubled in size, roughly 45-60 minutes at room temperature.
Do not over-knead spelt dough - 5 minutes by hand is enough, gluten structure is more delicate than wheat.
Add reserved cheese on top in the final 5 minutes if it browns too fast under high heat.
Wild garlic leaves wilt slightly in the dough during proving - this is normal and expected.

Keywords: spelt wild garlic cheese rolls, wild garlic bread rolls, spelt flour rolls, savoury spelt baking, wild garlic recipes

Equipment

Large mixing bowl
Baking sheet lined with parchment
Kitchen thermometer
Box grater
Bench scraper or dough cutter
Pastry brush

Tips

Check milk temperature with a thermometer - too hot above 45 C kills the yeast, too cold slows the rise significantly.
Chop wild garlic leaves finely so they distribute evenly and don't create wet pockets in the dough.
Reserve a small handful of grated cheese to scatter on top before baking for a crisp, golden crust.
Don't over-flour the work surface when shaping - spelt dough is stickier than wheat but handles a light touch well.
Tap the base of a baked roll - a hollow sound confirms the inside is fully cooked through.

Variations

Swap cheddar for smoked Gruyere and add 1 tsp caraway seeds for a Central European flavour.
Use wholegrain spelt flour and reduce milk by 20 ml for a nuttier, heartier roll with more texture.
Add 50 g finely diced sun-dried tomatoes to the dough alongside the wild garlic for a savoury depth.

Storage and Reheating

Store cooled rolls in an airtight container at room temperature for up to 2 days. The crust softens after day one, but a quick 5-minute blast in a 180 C oven brings it back.

For longer storage, freeze the rolls in a zip-lock bag for up to 2 months. Defrost at room temperature for 1 hour, then warm in the oven at 180 C / 350 F for 8 minutes.

Don't refrigerate these rolls - the cold air stales spelt bread faster than regular wheat bread.

Serving Suggestions

These rolls work alongside a bowl of leek and potato soup or a simple tomato soup. The wild garlic flavour pairs cleanly with anything mildly sweet or starchy.

For a light lunch, split a warm roll and fill it with soft goat's cheese and a few dressed watercress leaves. The peppery leaves balance the richness of the cheese inside the roll.

They also hold up well on a spring picnic spread with a wedge of aged cheddar, some pickles, and cold butter. Serve them slightly warm if you can.

File under savoury spelt baking spelt flour rolls spelt wild garlic cheese rolls wild garlic bread rolls wild garlic recipes

Frequently Asked Questions

Expand All:

Why are my spelt wild garlic rolls dense and not rising properly?

The most likely cause is milk that was too hot, which kills the yeast before it can activate. Check that your milk is around 38 C / 100 F before mixing, and confirm your yeast sachet is within its use-by date.

Can I use wild garlic stems as well as the leaves in these rolls?

Yes, the stems are edible and have a slightly stronger flavour than the leaves. Chop them finely so they soften properly during baking and don't create chewy bits in the dough.

Can I make the spelt roll dough the night before and bake in the morning?

Shape the rolls after the first rise, place them on the lined tray, cover with lightly oiled cling film, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes before baking.

What cheese melts best inside spelt wild garlic rolls without making the dough greasy?

Mature cheddar or Gruyere melt cleanly without releasing too much oil into the dough. Avoid very high-fat soft cheeses like brie folded into the raw dough as they can make the crumb gummy.

Are these spelt wild garlic rolls suitable for someone avoiding regular wheat?

Spelt contains gluten, so these rolls are not safe for anyone with coeliac disease or a diagnosed wheat gluten intolerance. Some people with a mild wheat sensitivity tolerate spelt better, but that varies individually.

What is the difference between wild garlic rolls and regular garlic bread rolls?

Wild garlic rolls use fresh leaves folded into the dough, giving a more subtle, grassy flavour compared to garlic butter brushed on after baking. The heat of the oven softens the raw wild garlic so the final flavour is rounded rather than sharp.

Spelt Wild Garlic Cheese Rolls

Why You’ll Love This Recipe

Ingredient Notes

Spelt Wild Garlic Cheese Rolls

Description

Ingredients

Dough

Filling and topping