Easy, wholesome bread for every meal
These spelt soft dinner rolls are pillowy, light, and packed with wholegrain goodness. They’re made with spelt flour, giving them a mild nutty flavour while keeping them soft and airy inside. Perfect for a cosy dinner table or sandwich prep.
Why You’ll Love These Rolls
They’re simple to make and need no fancy kit. The dough is forgiving, the rise is quick, and the result is bakery-style soft rolls—without the additives. Ideal for everyday meals, lunchboxes, or holiday gatherings.
Spelt Soft Dinner Rolls
Description
These wholegrain spelt rolls are soft, fluffy, and easy to make. Perfect for everyday meals, these fibre-rich rolls bake beautifully with a golden top and tender crumb.
Ingredients
For the dough:
For topping (optional):
Instructions
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Mix Dry Ingredients: In a bowl, combine flour, salt, yeast, and honey.
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Add Wet Ingredients: In a jug, whisk warm milk, egg, and oil. Pour into dry ingredients. Mix into a soft dough.
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Knead: Knead on a floured surface for 8–10 minutes until smooth and elastic.
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First Rise: Place dough in an oiled bowl. Cover and let rise for 60 minutes until doubled in size.
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Shape the Rolls: Divide into 8 equal pieces. Shape into balls and place on a parchment-lined tray.
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Second Rise: Cover and let rise again for 30–40 minutes until puffy.
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Bake: Preheat oven to 180°C (fan 160°C). Brush with milk or egg wash and sprinkle oats or seeds. Bake for 15–18 minutes until golden.
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Cool: Let cool on a wire rack for at least 10 minutes before serving.
Nutrition Facts
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Cholesterol 25mg9%
- Sodium 220mg10%
- Potassium 180mg6%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 6g12%
* 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
Use white spelt flour for lighter rolls.
Store in an airtight container for 2 days or freeze.
Reheat in a warm oven for 5–8 minutes before serving.
