These rolls bring together two slow processes – caramelising onions properly and letting spelt dough rise at its own pace. Both steps are hands-off. The result is a roll with real depth.
Spelt flour behaves differently from strong white bread flour. It absorbs water quickly, the gluten is more fragile, and the dough feels softer and slightly sticky. Don’t work it too hard or the rolls will tighten up.
The caramelised onions need at least 30 minutes over low heat. Rushing them gives you soft onions, not the jammy, dark, sweet filling that makes these rolls worth baking.
You can prep the onions a day ahead and refrigerate them. Shape the rolls the morning you want to bake, or refrigerate the shaped rolls overnight for a slower, cooler proof.
Why You’ll Love This Recipe
- Spelt dough stays soft without over-kneading
- Caramelised onion filling made ahead, saves time
- Freezer-friendly rolls bake straight from frozen
- Naturally wholegrain with a mild, nutty flavour
Ingredient Notes
- Wholegrain spelt flour: Wholegrain spelt gives the best flavour and texture here. White spelt flour works too – reduce water by about 20 ml as it absorbs less liquid.
- Fast-action dried yeast: One 7 g sachet is correct for this quantity of flour. Fresh yeast works at 15 g – crumble it into the warm water before mixing.
- Yellow onions: Yellow onions caramelise evenly and have enough natural sugar for a deep, jammy result. White onions work but may take 5 minutes longer.
- Olive oil: Used for both the caramelised onions and the dough. Mild olive oil keeps the flavour clean. Unsalted butter can replace it in the dough for a richer crumb.
- Balsamic vinegar: A small addition to the onions adds acidity and deepens the colour. Sherry vinegar or red wine vinegar are direct substitutes.
- Honey: Helps the onions colour and adds a gentle sweetness. Maple syrup works as a vegan swap at the same quantity.
Spelt Caramelised Onion Bread Rolls
Description
Wholegrain spelt gives these rolls a slightly nutty crumb that stays soft for hours. The caramelised onion filling adds a concentrated sweetness that balances the earthy flour.
Ingredients
Caramelised Onion Filling
Spelt Dough
Instructions
Make the Caramelised Onion Filling
- Heat 2 tbsp olive oil in a heavy-based frying pan over low heat. Add the sliced onions and a pinch of salt and stir to coat.
- Cook the onions on low heat for 30 to 35 minutes, stirring every 5 minutes, until they are dark amber and collapsed to roughly a quarter of their original volume.
- Stir in the balsamic vinegar and honey. Cook for a further 2 minutes until the liquid absorbs. Season with black pepper and remaining salt. Remove from the heat and cool completely.
Make the Spelt Dough
- Combine the wholegrain spelt flour, dried yeast, and salt in a large mixing bowl. Make a well in the centre.
- Pour in the olive oil and warm water. Mix with a wooden spoon until a soft, slightly sticky dough forms. Do not over-mix.
- Turn the dough onto a lightly floured surface and knead gently for 4 to 5 minutes until it feels smooth. Spelt dough should stay soft - avoid adding too much extra flour.
- Return the dough to the bowl, cover with a clean cloth or cling film, and leave to rise in a warm place for 45 to 60 minutes until roughly doubled in size.
Shape and Fill the Rolls
- Heat the oven to 200 C / 390 F. Line a baking tray with parchment.
- Punch down the risen dough and turn it onto a lightly floured surface. Divide into 8 equal pieces using a bench scraper, each roughly 90 to 95 g.
- Flatten each piece into a circle about 10 cm across. Place a heaped tablespoon of cooled caramelised onion in the centre, keeping a 1.5 cm border clear.
- Gather the edges up over the filling and pinch firmly to seal. Place each roll seam-side down on the prepared tray. Arrange them close together so they nearly touch.
- Cover loosely and leave to prove for 15 minutes. Brush the tops with plant milk or beaten egg.
- Score the tops lightly with a sharp knife. Bake for 18 to 20 minutes until the tops are golden brown and the rolls sound hollow when tapped on the base.
- Transfer to a wire rack and rest for at least 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 265kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 310mg13%
- Potassium 280mg8%
- Total Carbohydrate 44g15%
- Dietary Fiber 6g24%
- Sugars 7g
- Protein 8g16%
- Vitamin A 15 IU
- Vitamin C 5 mg
- Calcium 35 mg
- Iron 3 mg
- Vitamin E 1.2 mg
- Vitamin K 4 mcg
- Thiamin 0.3 mg
- Riboflavin 0.1 mg
- Niacin 3 mg
- Vitamin B6 0.2 mg
- Folate 28 mcg
- Phosphorus 210 mg
- Magnesium 52 mg
- Zinc 1.8 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 skip cooling the onion filling - warm filling melts the dough and causes leaks during baking.
- Spelt dough over-proofs faster than wheat dough; check the first rise at 45 minutes.
- Seal the filled rolls firmly at the base to prevent the onion from bursting out.
- A light egg wash or plant milk brush before baking gives the crust a deep golden colour.
- Rest baked rolls on a wire rack for at least 10 minutes before serving to set the crumb.
