Since childhood, I've been a massive fan of any kind of bread. Growing up in Turkey, bread has always been a staple. In fact, it was to the point I was driving my family nuts. I would keep digging into the bread and they would wake up in the morning to a completely hollow loaf of bread, destroying their dreams of enjoying a typical Turkish breakfast in the morning. This bread obsession left no household untouched, as even my cousins would have no hopes of enjoying a proper breakfast if they were unfortunate enough to have a visit from me. "Billy was here" they would utter annoyedly as they would settle for the outer crust.
Not much has changed since, though my love for bread intensified to include the crust as well as the crumb. So now at least I am able to leave no trace of my bread-obsessed crimes. I did develop a gluten sensitivity (can you get wheat intolerance from eating too much of it? I wonder.) but I discovered I can tolerate spelt flour quite well.
I am definitely not an expert on this subject, but my research indicates that the wheat we currently have has been manipulated over the years by humans, meaning that it's no longer the same as the ancient wheat humans we would have consumed hundreds of years ago. Spelt, however, is the original ancient grain and this might be why some wheat-sensitive people like me find it easier to digest. (If you're interested in this subject, here's a good article that sums it up)
Anyhow, these spelt bread rolls are so easy to make and so delicious. It might seem like a lot of steps, but I'm sure you can make this with your eyes closed once you get the hang of it! If you have no wheat intolerance, feel free to use plain flour if you don't have any spelt flour on hand.
If you decide to make this recipe, please tag #revelinplants on Instagram cause I'd love to see the results!
In a large bowl, mix in warm water and yeast. Let it sit for a minute to proof, to make sure the yeast is active.
Add in the rest of the ingredients and using either a stand mixer or by hand, start kneading the dough. Feel free to add in a bit more flour if needed, but make sure the dough doesn't get too dry.
Loosely cover the bowl and let sit for 30 minutes. The dough should double in size.
Prepare a springform pan. Make sure to grease the sides and lock in a sheet of baking paper at the bottom to make sure the bread rolls don't stick.
When the dough has doubled in size, knead it again for about 1 minute and shape it into 7-8 balls. Place them in the springform pan. I like to place one in the centre and circle it with the rest of the dough balls, kind of like a daisy shape.
Cover and let rise for another 30 minutes, they should again double in size. Towards the end of the rising time, preheat oven to 180C (356F).
Brush the tops of the dough balls with some water, this helps them get nice and brown in the oven. Bake for about 10-15 minutes. The dinner rolls will be ready when they look brown and crip on the outside. Enjoy with some vegan butter, hummus or if you're like me, just as they are.
Ingredients
Directions
In a large bowl, mix in warm water and yeast. Let it sit for a minute to proof, to make sure the yeast is active.
Add in the rest of the ingredients and using either a stand mixer or by hand, start kneading the dough. Feel free to add in a bit more flour if needed, but make sure the dough doesn't get too dry.
Loosely cover the bowl and let sit for 30 minutes. The dough should double in size.
Prepare a springform pan. Make sure to grease the sides and lock in a sheet of baking paper at the bottom to make sure the bread rolls don't stick.
When the dough has doubled in size, knead it again for about 1 minute and shape it into 7-8 balls. Place them in the springform pan. I like to place one in the centre and circle it with the rest of the dough balls, kind of like a daisy shape.
Cover and let rise for another 30 minutes, they should again double in size. Towards the end of the rising time, preheat oven to 180C (356F).
Brush the tops of the dough balls with some water, this helps them get nice and brown in the oven. Bake for about 10-15 minutes. The dinner rolls will be ready when they look brown and crip on the outside. Enjoy with some vegan butter, hummus or if you're like me, just as they are.
