Brunch at The Blue Dog - aka Den Blå Hund, Frederiksberg

Whole Grain Spelt Rolls

Here is a recipe for quick and easy rolls. I do love baking with sourdough, now that I know how, but today I just wanted to bake some quick and tasty rolls for lunch. They turned out great, so great that Sillas said they were some of the best I have ever baked! Pretty happy with that…so we had them for dinner as well as homemade hamburgers.


4 dl. of lukewarm water

2 tbsp. of olive oil

1 tsp. of salt

50 g of fresh yeast

400 g of sieved whole grain spelt flour

50 g of plain flour, I used Vinjett Wheat flour from the Danish brand AMO

100 g of spelt/emmer flour

1 handful of sunflower

1 handful of mixed grains– I used a mix of Spelt Flakes, whole rye, whole millet and whole buckwheat, from the Danish brand Urtekram.


Mix yeast with the lukewarm water into a bowl.

Next add olive oil, salt, sunflower seeds and mixed grains and stir. Now add the flour and stir until everything comes together and the texture is still a bit moist and elastic, an electric mixer.

Set the dough aside and let it rise for 30 minutes to an hour. Turn the oven on to 230 degrees C.

When the dough is done rising, using two large spoons take a bit of dough and place on the greaseproof paper. The dough is quite sticky and elastic, so don’t worry if its not perfect, it all looks great when its done baking. There should be about 12 rolls in this batch.

Let the rolls rise for about 15 minutes before baking them in the oven for 20 minutes or until they are light golden. I put some sunflower seeds on top, just because.

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Brunch at The Blue Dog - aka Den Blå Hund, Frederiksberg