Herb Jules Sunday rolls

Ingredients for 5 servings:

• 400 g spelt flour, type 630
• 250 ml water, lukewarm (approx. 20°-30° C)
• 20 g yeast, fresh (1/2 packet)
• 1 tbsp, leveled salt
• 1 pinch(s) of sugar
• 1 shot of rapeseed oil, virgin

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

pure white spelt rolls

Dissolve the yeast in lukewarm water, add the salt and sugar, mix well, and then add the flour. Immediately afterward, add the splash of oil and knead everything thoroughly for 10 minutes, working towards the center. The dough should no longer stick to your hands and should have a slight tautness. Let it rise for 30 minutes at room temperature (from 20°C), covered with a cloth. Then cut the dough into 10 pieces using a dough cutter or knife and shape them into rounds. Roll them out on a flat surface with the heels of your hands to create tautness. Place the shaped rolls on a baking sheet lined with baking paper (10 rolls), cover, and let rise for another 30 minutes. Then cut into the rolls, place them in the oven, and bake for about 25-30 minutes at about 200-220°C, gas mark 3-4. If you like, you can also spritz them with water using a syringe. I did that, and flipped them over again 5 minutes early to brown them a little. The next day, you can bake them for another 2 minutes at gas mark 2 (approx. 170°C).