Spelt Rolls
There is nothing quite like a freshly baked roll spread with butter. And homemade spelt rolls are even better! With the tried-and-tested tips from chef Roman Paulus, anyone can bake them at home – all it takes is a little time and the smell of fresh bread will soon fill your kitchen.
Prep: 1 h 30 min
Servings: 14
Energy: 13 kcal per serving
Method
01.
Mix the flour, softened lard, crumbled yeast, sugar, salt and lukewarm milk in a stand mixer for 10 minutes until you have a smooth dough. Then cover with a tea towel and leave to rise until doubled in volume (30–40 minutes).
02.
Briefly knead the risen dough and divide it into 14 balls weighing 75–80 g each, then leave them to rest briefly (for a minute).
03.
On a lightly floured work surface, roll each piece into a thin triangle with one longer end. Roll it up into a crescent shape, smooth it lightly, twist it and place it on a baking tray. Cover the shaped rolls with a tea towel and leave them to rise for 20 minutes.
04.
Brush the risen rolls with cold water and sprinkle with caraway seeds and coarse salt. Bake in an oven preheated to 220 °C for about 12 minutes until golden.
05.
Leave the rolls to cool at least partially before eating.
