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Spelt Bread Rolls Recipe – a few simple ingredients and 30 minutes to make.
These homemade spelt bread rolls are perfect for any meal, featuring a soft interior with a slightly crisp crust. Serve with this delicious lentil potato soup, oven baked bone-in pork chops or keto cabbage soup for a delicious meal.
Made with spelt flour, which gives them a rich, nutty flavor, these rolls are a delicious alternative to regular bread rolls.
Spelt flour adds a unique taste but also has nutritional benefits. It packed with fiber, vitamins, and minerals. You can read more about its nutritional benefits here (source Health line).
The recipe is straightforward, foolproof and beginner-friendly.
I also added some feta cheese to these rolls for extra salty taste and flavor.
Is Spelt flour gluten free?
Spelt is an ancient grain from the wheat family.
I’m currently in Eastern Europe and it is very popular here, available in different combinations and mixed with other flours.
Spelt does contain gluten, since it is a form of wheat. Since I will not give any dietary and health advice on the blog, you may read more about spelt here.
Spelt flour can be used in many different baked goods, such as bread, cookies, and cakes/pastries.
It produces a denser texture than regular wheat flour and has a nice nutty flavor.
How to make bread rolls with spelt?
In a separate post, I’m going to share with you how to make a spelt bread loaf.
But today’s recipe is about quick and easy bread rolls. Serve them with soups, salads or with any other meal.
These bread rolls rely on baking soda (sodium bicarbonate) and Plain Greek Yogurt (an acidic component) to create the leavening. There is no yeast or sourdough in it.
Ingredients Needed:
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
- Spelt flour – plain spelt flour
- Plain Greek yogurt
- Psyllium husk (optional), you can use ground flax meal instead. It helps the ingredients in the dough bind well together.
- Baking soda
- White or apple cider vinegar
- Salt
- Crumbled feta cheese, any Feta is fine, make sure is it firm with dry texture. If you are not a fan of Feta, you can use grated cheddar, Parmesan or mozzarella. Just make sure you follow the recipe and don’t add more cheese than necessary.
- Olive oil
- Toppings: Pumpkin seeds, sunflower seeds, poppy seeds, sesame seeds or Everything but bagel seasoning
Cooking Method:
Preheat oven to 400F (200 C).
Line a baking sheet with parchment paper or a silicone mat.
Combine all ingredients in a bowl, knead to shape a ball and divide into 6-8 equal parts.
Roll into smaller balls, place on the baking sheet and lightly press to flatten.
Add the toppings. (You may also brush the tops with egg wash, made from beaten egg yolk and water in order for the toppings to stick).
Bake.
Let the rolls cool.
Serve or store the completely cooled rolls in an air-tight container for up to 3 days. You may freeze for up to 2 months.
Recipe tips/FAQs
- Recipe add-ins: cheese (use only one type of cheese, so it doesn’t interfere with the texture – Feta, Parmesan, Cheddar or Mozzarella are great options). Seeds – seasame, pumpkin, poppyseeds, or chia are just some of the seeds you can use. Dried herbs are creative options – rosemary, thyme, oregano or garlic powder. Around 1 tablespoon of fresh herbs like chives, dill or parsley can be added.
- Ideal consistency of the dough – flour from spelt grain has different gluten structure than regular wheat flour and it absorbs liquid differently. This dough is slightly sticky (you may want to use gloves), but it holds its shape well. Don’t over knead the dough. These rolls don’t even need kneading. Just enough to shale a ball. It is also not as stretchy as regular wheat flour. Shape the dough on a lightly floured kitchen dounter or a silicone mat.
- How to tell when these Feta and Spelt Flour Bread rolls are baked? I’ve had several occasions, when I thought these rolls are baked and upon taking them out of the oven, they immediately flatten. It is not fun, believe me. In order for these to bake properly, make sure the dough is not too wet and you make at higher temperature in the first 5-7 minutes, to get them rise. Then the rolls may take slightly longer time to bake than what I’ve mentioned, depending on the moisture of the ingredients, type of sheet pan and oven used. You may use a probe thermometer to check the temperature of the baked rolls – it should be 190-200 F or 90 C, when fully baked. The properly baked rolls are golden brown and firm on the outside. If you press the top of a roll, it should spring back slightly but not feel too soft or squishy. If you dare to touch the hot rolls, the bottoms should sound hollow, when tapped.
- Storing the rolls – this question has been answered below.
Can you make these feta spelt rolls in advance?
Since the dough contains baking soda, I don’t recommend making it more than 30 minutes in advance.
The leavening reaction occurs very quickly (with the contact of the baking soda and yogurt) and if the dough sits for too long it will lose its ability to rise properly or may not even rise at all.
I personally wouldn’t make these in advance, because it takes around 45 minutes to make the dough and bake the rolls.
You can still make these ahead, they can be frozen and reheated with a little change to their texture and flavor intact.
Make sure they are at room temperature and wrap in plastic, then in foil. Freeze for up to 2 months. Let the rolls defrost at room temperature and reheat in the microwave for 30 seconds or in the oven for a few minutes at 350 F (180 C).
How to store? Store the completely cooled rolls in an air-tight container at room temperature for up to 3 days.
My spelt bread turned soggy/did not rise
- A possible reason could be that the dough was too wet. The desired consistency is of a slightly sticky, but soft lightly firm dough. If it is too wet and very sticky, you may add a little more flour.
- The bread was left underbaked – make sure the bread is baked to the desired doneness.
- You did not bake at higher temperature (400 F/200 C) for the initial rise and the rolls remained flat.
- If you used feta cheese (as the recipe calls for it) and it was too moist, this could be a possible reason. You may want to squeeze out as much liquid as possible prior to adding it to the recipe.
- The leavening agent did not work properly – if the baking soda was from an old, previously opened package, this could be a possible reason.
- You waited too long after shaping the rolls to bake them – once the dough is mixed, the rolls are portioned out and rolled, add the toppings and bake, following the directions.
More bread recipes:
- Keto Flax Bread Recipe
- Sesame Seed Rolls
- Keto Bread Rolls Recipe
Spelt is used as an alternative to wheat in recipes for those looking for a more nutritious or ancient grain option. It is worth experimenting with it.
Spelt Bread Rolls With Feta
Ingredients
- 1 ⅓ cups spelt flour
- ⅔ cups plain Greek yogurt
- 1 tbsp psyllium husk
- ½ tsp baking soda
- 1 tbsp white or apple cider vinegar
- ½ tap salt
- ⅓ cup crumbled feta cheese
- 3 tbsp olive oil, or vegetable oil
- toppings: pepitas, sesame seeds, sunflower seeds
Instructions
- Preheat oven to 400 ℉ (200 ℃).
- Line a baking sheet with parchment paper.
- Combine all ingredients in a bowl and stir until just combined.
- Divide the mixture into 6-8 equal pieces and shape balls. Press slightly and place on the baking sheet.
- Add toppings ( optional ).
- Bake at 400 ℉ (200 ℃) for 5 minutes, then reduce the oven temperature to 350 F (180 C) and bake for 20-25 more minutes. The tops should be a nice golden color, the bottoms should sound hollow when tapped and the rolls should be firm on the outside.
- Let the rolls cool on the baking sheet for 5 minutes, then cool completely on a wire rack.
- Store in an air-tight container at room temperature for up to 3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.