Spelt Vietnamese bánh mì rolls are small, light baguettes made from white and whole grain spelt flour. They bake at 220 C / 425 F with steam. The crust turns thin and crackly, and the crumb stays soft with a mild nutty note.
The dough comes together in one bowl. You knead it for 6 to 8 minutes and let it rise twice. No mixer is needed.
Spelt gluten is delicate, so the method stays gentle. If the dough is kneaded past 8 minutes, it turns glossy and slack. The rolls then spread flat instead of rising.
The rolls freeze well, so you can bake once and fill them through the week. Here they hold lemongrass tofu, quick carrot and daikon pickles, cucumber, and cilantro.
Why You’ll Love This Recipe
- Thin, crackly crust with a soft, nutty spelt crumb
- One-bowl dough that needs no mixer
- Bake once, freeze extras, and fill rolls through the week
- Vegetarian filling that swaps easily for chicken or egg
Ingredient Notes
- white spelt flour: White spelt gives the lightest crumb. Plain all-purpose flour works at the same weight, but the rolls lose the nutty flavor.
- whole grain spelt flour: A small amount adds flavor and fiber without making the roll dense. Use more white spelt if you have no whole grain.
- instant yeast: If you only have active dry yeast, use 9 g and stir it into the lukewarm water for 5 minutes first.
- daikon: Radishes or extra carrot work in its place. Cut everything into thin matchsticks so the brine reaches it quickly.
- lemongrass: Use only the tender inner part of the stalk. A tablespoon of lemongrass paste is a fair substitute.
- extra-firm tofu: Softer tofu falls apart in the skillet. Pressing for 10 minutes removes enough water for the edges to brown.
- mayonnaise: Vegan mayonnaise swaps in at the same amount and keeps the spread creamy.
Spelt Vietnamese Bánh Mì Rolls: Crisp Crust, Soft Crumb
Description
A lean spelt dough, kneaded briefly and baked with steam, gives rolls with a thin crisp shell. Lemongrass tofu, tangy pickles, and cucumber fill them without weighing them down.
Ingredients
Spelt rolls
Quick pickles
Lemongrass tofu
To assemble
Instructions
Make the dough
- Whisk the white and whole grain spelt flours, yeast, sugar, and salt in a 25 cm / 10-inch mixing bowl. Add the lukewarm water and 2 tbsp oil. Mix by hand for 1 minute until no dry flour remains.
- Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, no longer, until it feels soft and slightly tacky. Return it to the bowl, cover with a damp towel, and let it rise for 60 minutes, until it has grown by about half.
Pickle while the dough rises
- Stir the rice vinegar, warm water, 2 tbsp sugar, and 1 tsp salt until the sugar dissolves. Add the julienned carrot and daikon, press them under the brine, and leave at room temperature for at least 30 minutes.
Shape, proof, and bake
- Line two 33 x 46 cm / 13 x 18 inch sheet pans with parchment. Divide the risen dough into 8 pieces of about 110 g. Flatten each into an oval, fold it tightly into a log, pinch the seam, and roll with your palms into an 18 cm / 7-inch torpedo with tapered ends. Set four rolls on each pan, seam side down.
- Cover the pans loosely with towels and proof for 30 minutes, until the rolls look puffy and a floured fingertip leaves a dent that fills back slowly. After 15 minutes, set a 20 cm / 8-inch metal tin on the oven floor, position racks in the middle and upper third, and heat the oven to 220 C / 425 F.
- While the rolls proof, wrap the tofu in a clean towel and press it under a plate for 10 minutes. Slice it into slabs about 1 cm thick. Whisk the soy sauce, brown sugar, minced lemongrass, garlic, and 1 tbsp oil in a shallow dish, add the tofu, turn to coat, and marinate for 20 minutes.
- Slash each roll lengthwise about 5 mm deep with a sharp blade and brush lightly with water. Slide the pans onto the racks, pour the 250 ml boiling water into the hot tin, and close the door quickly. Bake for 10 minutes, then remove the tin, swap the pan positions, and bake 8 to 10 minutes more, until the crust is deep golden and the center reads 96 C / 205 F.
Cook the tofu and assemble
- Move the rolls to a rack and cool for 15 minutes so the crust sets and crisps. Meanwhile, heat the remaining 1 tbsp oil in a 26 cm / 10-inch nonstick skillet over medium heat. Fry the tofu in two batches, 3 to 4 minutes per side, until the edges are browned and sticky.
- Stir the mayonnaise with the lime juice. Split each cooled roll lengthwise with a serrated knife, keeping one side attached. Spread with mayonnaise, then layer the tofu, drained pickles, cucumber, cilantro, and chili. Serve within 30 minutes while the crust is still crisp.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 419kcal
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 3g15%
- Cholesterol 5mg2%
- Sodium 920mg39%
- Potassium 310mg9%
- Total Carbohydrate 55g19%
- Dietary Fiber 6g24%
- Sugars 7g
- Protein 16g32%
- Vitamin A 2800 IU
- Vitamin C 6 mg
- Calcium 110 mg
- Iron 4 mg
- Vitamin E 2 mg
- Vitamin K 20 mcg
- Thiamin 0.2 mg
- Riboflavin 0.15 mg
- Niacin 3.5 mg
- Vitamin B6 0.2 mg
- Folate 45 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 270 mg
- Magnesium 70 mg
- Zinc 2.5 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
- Stop kneading at 8 minutes. The dough should feel soft and slightly tacky.
- Let the first rise reach 1.5 times the starting size, about 60 minutes at room temperature.
- Check the center with a thermometer. 96 C / 205 F means the rolls are baked through.
- Pickle the carrot and daikon at least 30 minutes ahead and keep the jar in the fridge for up to 2 weeks.
- Fill the rolls just before serving and eat within 30 minutes to keep the crust crisp.
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