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Spelt milk rolls

updated

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Ingredients for 1 servings:

  • 600 g spelt flour (type 630)
  • 350 ml milk (whole milk)
  • 60 g butter or margarine
  • 2 tsp sea salt, good
  • 1 tsp sugar
  • 1 cube of yeast, fresh or 1 packet of dry yeast
  • n. B. seeds (e.g. sunflower seeds, linseed, etc.)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Makes about 12 pieces.

Heat the milk and butter together, then crumble in the yeast and dissolve everything thoroughly. Now add this mixture to the flour along with all the other ingredients except the seeds and knead well (at least 5 minutes). You should have a homogeneous, slightly sticky, but stable dough. Divide the dough into portions, form rolls, and sprinkle with the seeds. Bake in a well-preheated oven at approximately 200°C (top/bottom heat) until golden brown. The dough doesn’t need to rise, but if you do, you’ll be pleased with even fluffier rolls.

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Written by John Myers

Professional Chef with 29 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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