Bread Rolls and Rolls Like from Bakery, But Better.

5 from 6 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 70 kcal


  • 500 g Spelt flour
  • 20 g Fresh yeast or granules
  • 5 g Butter
  • 5 g Salt
  • 3 g Sugar
  • 320 ml Cold water


  • The ingredients mentioned above, and the cold water, but please not everything, just so that a nice, smooth dough that shouldn't be too sticky. Only cold water, please.
  • Knead for 3-4 minutes using a mixer. Then shape the dough into a ball and let it rest for 10 minutes.
  • After 10 minutes, 8 equal parts, for me it was 8 times a100 g is 8 rolls. Then please work, that is, the parts work in a round shape (grinding) Please grind without flour. If the dough sticks a little bit of flour to your hands. 10 minutes of dough rest.
  • Then roll again, rest without flour for 10 minutes, cover with foil. Preheat the oven slightly to 50C. Open the door briefly. It should not be too warm at 30C.
  • Then line a baking sheet with parchment paper. Make the dough long or round again. Place on the baking sheet and sprinkle with a damp cloth, then dip in poppy seeds or sesame seeds, or leave unfinished. Let rise in the oven for about 10 minutes.
  • After 10 minutes, take the rolls out of the oven without covering them, so that they can dry a little.
  • Preheat the oven to 230C top-bottom heat for 10 minutes.
  • Shortly before inserting the middle rail, cut into the rolls with a sharp knife.
  • Put it in the oven. Spray vigorously with water under the baking sheet. Only briefly and lightly on the rolls.
  • Baking time after oven 15-18 minutes.
  • Please follow the recipe exactly, this is important, regardless of whether you use fresh or dry yeast. They taste good the other day too.


Serving: 100gCalories: 70kcalCarbohydrates: 9.4gProtein: 7.1gFat: 0.3g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Crispy Baobab

Curry Soup