Whole Spelt Rolls

Whole spelt rolls that are fluffy, soft and easy to make. The most important step is a long knead: the longer you knead, the fluffier the rolls will be. You can vary the topping with sunflower seeds, pumpkin seeds, poppy seeds or anything else you like.

Ingredients for 12 whole spelt rolls

For the dough

• 1 kg whole spelt flour.
• 15 g instant dry yeast (1½ tablespoons).
• 100 g sugar (½ cup).
• 600 ml water.
• 100 g vegetable oil (½ cup).
• 10 g salt (1 tablespoon).

For the topping

• 1 egg, beaten with a pinch of salt.
• Sesame seeds or pumpkin seeds.

Instructions

1. In the bowl of a stand mixer, combine the flour, yeast and sugar. Fit the dough hook and mix on low speed. Pour in the water and oil in a thin stream, then add the salt.
2. Knead for about 10–12 minutes, until the dough is even, smooth and a little sticky (if your mixer heats up quickly, I recommend stopping to let it rest for a few minutes, then carrying on kneading).
3. Grease a wide bowl with a little oil, and with oiled hands transfer the dough to the bowl. Cover and let it rise at room temperature for about an hour, or until doubled in size.
4. Knead the dough to knock out the air and place it on your work surface. Oil your hands lightly and cut the dough into 12 equal balls. Shape them into neat rounds and set them a little apart on a baking sheet lined with parchment paper. Cover and let them rise at room temperature for about an hour.
5. Brush with the egg and sprinkle with pumpkin seeds, sesame seeds or anything else you like. Bake in an oven preheated to 350°F (180°C) for about 30 minutes, or until browned (make sure the bottoms aren't too pale).
6. Let the rolls cool completely, and only then take them off the baking sheet. If you won't eat all the rolls on the same day, I recommend wrapping and freezing them. They stay soft and fluffy even after freezing.