Bread / Rolls: Our Favorite Rolls

5 from 7 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 663 kcal


  • 150 g Spelt flour
  • 300 g Wine flour type 550
  • 1 cube Yeast fresh
  • 250 ml Water lukewarm / whey lukewarm
  • 16 g Baking malt
  • 12 g Salt
  • 3 tbsp Sunflower oil


  • Dissolve the yeast in some of the water / whey.
  • Weigh the flour and baking malt and stir well first.
  • Now add the salt and oil. Continue to stir with the dough hook and slowly add the water / whey. The dough must be smooth, almost shiny, and separate from the edge of the bowl.
  • Approx. Knead for 10 minutes - and this is really important.
  • Cover and warm the dough to rise until it has roughly doubled in volume.
  • Knead together and cut approx. 60 - 70 g pieces. Form rolls and place them on a tray lined with foil or baking paper. Keep your distance, because the parts will still open. I always have six pieces on a tray.
  • Now the dough pieces are cut and covered with a warm, damp cloth to rise for another hour.
  • Preheat the oven to 260 degrees and slide an empty tray onto the bottom rail.
  • Now that the rolls are twice as big again, they are sprayed with salt water - I bought a small flower sprayer especially for this - and sprinkled with either poppy seeds, caraway seeds, coarse salt, sesame or sunflower seeds.
  • Immediately after they have been pushed into the pipe, a glass of COLD water is poured onto the empty hot sheet, so that a cloud of steam is immediately created.
  • Now the rolls are baked for about 10 - 12 minutes until they have reached the desired degree of browning. After removing it, put it up on the edge of the sheet so that it doesn't start to "sweat".
  • TIP 12: After a few users have already asked me where I got the baking malt, here's the tip. You will find it on eBay.


Serving: 100gCalories: 663kcalFat: 75g
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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.

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