Soft Whole Wheat Spelt Dinner Rollson January 5th, 2014 Posted in Baked Goodies
I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky.
I was browsing online, trying to figure out how to make dinner rolls, and I’m not sure why but I decided to stop looking when I found the recipe on TheKitchn.com.
The rolls looked so good, so soft and the crust looked just perfect. But looking at the ingredients I figured I’d have to play around and find some alternatives to the all purpose flour and the sugar. You must know me good enough by now to know that if I can switch the ingredients to more nutritious ones, I will. So I did.
These dinner rolls ended up being whole wheat spelt dinner rolls and they came out soft and perfect. I liked the fact that they came out looking super professional too. My husband couldn’t believe these were homemade at first.
Anyhow, these go amazing paired with some butter – obviously 🙂
They are also wonderful as sandwich rolls and you can freeze them and thaw whenever you need them. This recipe is a keeper.
- 1 ½ Cup Whole Wheat Flour
- 1 ½ Cup Spelt Flour
- 1 Tbsp Dry Yeast
- 1 tsp Salt
- 2 tbsp Honey
- 2 Tbsp Vegetable Oil
- ¼ Cup Milk (whole or skim)
- ¾ Cup Warm Water
- 2 Tbsp Butter - Melted
- In a stand mixer bowl, combine the flours and yeast and mix together.
- Add in the salt, honey, oil, milk and ½ cup warm water and start mixing on low speed using the kneading attachment.
- Gradually add the ¼ cup left of warm water (drizzle in while stand mixer is mixing).
- Keep the mixer kneading for about 3-4 minutes until the dough is all combined into 1 dough ball.
- Remove the dough from the bowl and place on a lightly floured surface. Knead the dough a bit until it’s soft, non-sticky. It should spring back when you poke it.
- Place the dough ball back in the bowl, cover it with kitchen towel or plastic wrap and let the dough rise in a warm spot until it is double in size (about 1 hour).
- Once the dough has risen, remove it from the bowl and once again place it on a floured surface.
- Divide the dough into 12 equal pieces and roll each piece into a ball.
- Prepare a 9X13 inch baking dish layered with parchment paper and arrange the rolls in the baking dish. Make sure the rolls are apart from each other (about 1-2 inches apart).
- Cover the baking dish with a kitchen towel and let the rolls rise for another 30-40 minutes in a warm spot.
- Preheat the oven to 375F (180C) and melt the 2 Tbsp butter.
- Once the rolls look pillowy and risen (after 30-40 minutes), gently brush them with the melted butter.
- Bake the rolls in the preheated oven for 15-18 minutes (it took me 17 minutes).
Link to the original recipe that inspired me: HERE