Include in Print View:

Spelt Caramelised Onion Bread Rolls

Eight golden spelt caramelised onion bread rolls on a wooden board, one torn open to show jammy onion filling inside

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
Deeply caramelised onions stirring in a cast iron skillet, jammy and golden, ready to fill spelt bread rolls

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.
Split spelt caramelised onion roll on a white plate beside roasted tomato soup with butter and linen napkin
Prep Time 30 mins
Cook Time 55 mins
Rest Time 75 mins
Total Time 2 hrs 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 200  C
Servings: 8
Estimated Cost: 0.65
Calories: 265
Best Season: Fall, Winter
Dietary: Contains gluten (spelt), Dairy-free option available, High Fiber, Nut-free, Vegan-friendly when made with plant milk, Vegetarian
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
  • 600 g yellow onions, thinly sliced (about 4 medium onions)
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey or maple syrup (use maple syrup for vegan)
  • 0.5 tsp fine sea salt
  • 0.25 tsp black pepper
    • Spelt Dough
  • 450 g wholegrain spelt flour (plus extra for dusting)
  • 7 g fast-action dried yeast (1 sachet)
  • 1 tsp fine sea salt
  • 2 tbsp olive oil
  • 300 ml warm water (around 38 C / 100 F)
  • 2 tbsp plant milk or beaten egg (for brushing before baking)
Instructions
    Make the Caramelised Onion Filling
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
    4. Make the Spelt Dough
  4. 4
    Combine the wholegrain spelt flour, dried yeast, and salt in a large mixing bowl. Make a well in the centre.
  5. 5
    Pour in the olive oil and warm water. Mix with a wooden spoon until a soft, slightly sticky dough forms. Do not over-mix.
  6. 6
    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.
  7. 7
    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.
    8. Shape and Fill the Rolls
  8. 8
    Heat the oven to 200 C / 390 F. Line a baking tray with parchment.
  9. 9
    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.
  10. 10
    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.
  11. 11
    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.
  12. 12
    Cover loosely and leave to prove for 15 minutes. Brush the tops with plant milk or beaten egg.
  13. 13
    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.
  14. 14
    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.
Keywords: spelt caramelised onion bread rolls, spelt bread rolls, wholegrain spelt rolls, caramelised onion rolls, savoury spelt baking

Equipment

  • large mixing bowl
  • heavy-based frying pan or skillet
  • baking tray lined with parchment
  • bench scraper or dough cutter
  • pastry brush
  • wire cooling rack

Tips

  • Cook the onions on the lowest heat possible, stirring every 5 minutes, until they are dark amber and jammy.
  • Let the caramelised onions cool completely before filling the rolls - warm filling makes the dough sticky and hard to seal.
  • Resist adding extra flour if the spelt dough feels soft; a wetter dough gives a lighter crumb.
  • Score the tops of shaped rolls with a sharp knife or lame just before baking to control how they open.
  • Place rolls close together on the tray so they touch slightly as they bake, keeping the sides soft and the tops golden.

Variations

  • Add 60 g crumbled goat's cheese to the caramelised onion filling before sealing for a tangy centre.
  • Stir 1 tsp fresh thyme leaves into the onion filling for a subtle herbal note against the sweetness.
  • Replace 50 g of wholegrain spelt with rye flour for a slightly darker, more robust crumb.

Storage and Reheating

Store cooled rolls in an airtight container at room temperature for up to 2 days. The crust softens after the first day, which some people prefer.

For longer storage, freeze rolls in a single layer once fully cooled, then transfer to a freezer bag. They keep well for up to 2 months.

To reheat from frozen, place rolls on a baking tray in an oven preheated to 180 C / 355 F for 10 to 12 minutes. From room temperature, 5 minutes at the same heat is enough to refresh the crust.

Serving Suggestions

These rolls work well alongside a bowl of thick lentil soup or a roasted tomato soup. The onion filling echoes the sweetness in roasted vegetables.

For a simple lunch, split a roll and fill it with strong cheddar and a few rocket leaves. The savoury onion centre means you need very little else.

They also sit well on a sharing board with soft cheese, pickles, and cold meats. The spelt crumb holds up without going soggy, which makes them a practical choice for a casual spread.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-caramelised-onion-bread-rolls/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!