100% Whole Spelt Dinner Rolls

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No Thanksgiving dinner is complete without rolls.  We have a recipe for 100% whole spelt dinner rolls.  They are so light that you won't believe there's not a speck of any other type of flour in them. 

Spelt is an ancient wheat.  It doesn't have as much gluten as the wheat we're used to, but it has a flavor that will hook you.  It's slightly sweeter and nuttier than wheat, making it a perfect choice for dinner rolls.

You may have noticed that this recipe calls for shortening.  We don't normally advocate shortening, but it has a higher melting point than butter which helps produce a lighter roll.  If you prefer not to use shortening or if you want the flavor of butter, you can use the same amount of butter instead.  Just keep in mind that your rolls may not turn out as light.

We have a little tip for you too.  Are you familiar with the bottoms of your rolls sweating in the pan unless you move them to a cooling rack almost immediately?  We have a special perforated baking sheet that solves that problem.  It's looks like a normal half-size baking sheet, but it has small holes all over the bottom.  Not only does this allow you to keep your rolls on the pan to cool without them sweating, but it also promotes air flow underneath while baking.  This creates more even baking.

100% Whole Spelt Dinner Rolls


*These ingredients can be found in our store


Combine all ingredients in the bowl of your bread mixer. Mix with a dough hook until combined, then knead for 6-8 minutes or until your gluten tests that it is developed. Your dough should be a little bit sticky.

Place in an oiled bowl and let rise until doubled in size. About 1 hour. Punch down and form into golf ball sized balls and place on baking sheet. Let rise until doubled in size. Bake at 350 for 15-20 minutes or until golden brown on top.

Brush the tops with butter while still warm.

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Erin R. said...

We just got a giant bag of spelt berries at your store on Saturday! These rolls look wonderful and I'd like to try them this weekend, but I have a couple of questions for you if you don't mind. First, I'm sure I could look this up, but do you know the weight measurement for the flour? I'll be milling it fresh and need to know how much to weigh out. Second, can you tell me what the dough enhancer does? I've never used it before and don't have any in the pantry. Could I leave it out or use something else in its place? Thanks a lot! Looking forward to making some new rolls!

Kitchen Kneads said...

You should weight out about 1 1/4 lbs of flour. Milling it fresh is the best way. :) Dough enhancer gives the yeast a little boost, resulting in a lighter roll. It also helps the crumb distribute more evenly and it extends the shelf life. You could leave it out completely, but your rolls might not be as light. You can substitute it for the same amount of lemon juice. It has a similar effect. Good luck with your rolls!

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