Spelt Rolls or Hamburger Buns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 1/2 cups warm water1/4 cup sugar1 tablespoon Active dry yeast1 cup whole spelt flour 1/4 cup butter, melted1 egg1 teaspoon salt4 1/2 to 5 cups lite/white spelt flour
Add the warm water to your mixing bowl and stir in the sugar until most of it is dissolved. Gently stir in the yeast. Wait 5 minutes for the yeast to become active. You should see some yeast and bubble floating to the top.
Mix in the cup flour. Add the egg and butter at this point and mix thoroughly.
Stir in the salt.
Slowly mix in the rest of the spelt flour. When it forms a ball that just barely sticks to the bowl, then it is time to start kneading.
Either turn it out onto a floured board or switch to a dough hook in your mixer, and knead for 3 minutes.
Put the dough ball in the rising bowl and roll it around so that it is coated with the oil. Cover the bowl with a damp towel or plastic wrap, and let rise for about 2 hours or until doubled.
Punch down the dough and gently knead out any large bubbles. Let it rest for a few minutes
For Rolls:
Oil your cake pan. Pull off pieces of dough a little bigger than a golf ball and roll them in your hand to form round top. Place them side by side in your pan. I tend to make 4 rows of 4 rolls in an 8x8 pan and 5 rows of 5 slightly smaller rolls in a 9x9 pan. Cover and let rise for an hour. Preheat your oven to 350 F. Bake for 20 to 30 minutes
For Buns:
Separate dough into 16 equal pieces and shape into flattened, round buns. Place onto 2 large cookie sheets and allow to rise for 30 minutes. Preheat oven to 350F and bake 12-18 minutes.
16 buns = 193.7 calories
25 rolls = 124 calories
Number of Servings: 16
Recipe submitted by SparkPeople user DUKESWALKER.
Mix in the cup flour. Add the egg and butter at this point and mix thoroughly.
Stir in the salt.
Slowly mix in the rest of the spelt flour. When it forms a ball that just barely sticks to the bowl, then it is time to start kneading.
Either turn it out onto a floured board or switch to a dough hook in your mixer, and knead for 3 minutes.
Put the dough ball in the rising bowl and roll it around so that it is coated with the oil. Cover the bowl with a damp towel or plastic wrap, and let rise for about 2 hours or until doubled.
Punch down the dough and gently knead out any large bubbles. Let it rest for a few minutes
For Rolls:
Oil your cake pan. Pull off pieces of dough a little bigger than a golf ball and roll them in your hand to form round top. Place them side by side in your pan. I tend to make 4 rows of 4 rolls in an 8x8 pan and 5 rows of 5 slightly smaller rolls in a 9x9 pan. Cover and let rise for an hour. Preheat your oven to 350 F. Bake for 20 to 30 minutes
For Buns:
Separate dough into 16 equal pieces and shape into flattened, round buns. Place onto 2 large cookie sheets and allow to rise for 30 minutes. Preheat oven to 350F and bake 12-18 minutes.
16 buns = 193.7 calories
25 rolls = 124 calories
Number of Servings: 16
Recipe submitted by SparkPeople user DUKESWALKER.
Nutritional Info Amount Per Serving
- Calories: 193.7
- Total Fat: 4.0 g
- Cholesterol: 21.0 mg
- Sodium: 150.7 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.2 g
- Protein: 6.3 g
Member Reviews