Recipe for long-rise spelt rolls
This recipe is a healthier alternative to the classic white/wheat roll. The rolls can be used for children’s birthday parties, everyday meals, and for example, burger buns. The recipe makes a large batch, but you can easily spread it out over a couple of days, as you don’t need to bake all the dough at once.
Ingredients
- 10 gram Yeast
- 700 gram Water
- 10 gram Salt
- 13.6 gram Oil Olives
- 10 gram Lemon Juice
- 1 kg Spelled Flour Unsifted
Instructions
Day 1
- Whisk together water, yeast, salt, oil, and lemon juice. Feel free to use a mixing machine.
- Add about half of the flour while stirring. Then add a bit of flour at a time.
- The dough should feel smooth and slightly on the wet side but well-mixed. This may take up to 10 minutes.
- Divide the dough into four parts and shape four to five rolls from each part. Place them on baking sheets lined with parchment paper and cover with a damp towel.
- Let the rolls cold-rise in the refrigerator for at least 10 hours (it's smart to make the dough in the evening so they rise overnight).
Day 2
- Take the desired number of rolls out of the fridge and let them rise at room temperature for about 20 minutes (without the towel). This matches the time it roughly takes to heat your oven to 220 degrees Celsius (428 degrees Fahrenheit).
- Bake the rolls for 13-15 minutes at 220 degrees Celsius (428 degrees Fahrenheit) with convection.