Spelt rolls

Ingredients for 1 servings:

• 500 g spelt flour
• 1 tbsp honey
• 2 tsp sea salt
• 1 packet of dry yeast
• 350 ml water, warm
• 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Sunday rolls

Knead the ingredients in a food processor for at least 10 minutes until you have a smooth, elastic yeast dough. It’s perfect when nothing sticks to the bowl. If it’s still sticky, add a little flour. Cover the bowl with a plastic bag or cling film and let it stand in the room. Let it rise for at least an hour. The dough should definitely double in size before you continue working with it. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Shape the rolls and place them on a baking sheet lined with baking paper. Score them and brush them with water or milk. You can dust the rolls with rye flour or roll them in seeds, sprinkle with salt and caraway seeds, etc. Bake for 20 minutes.