John Myers
Ingredients for 1 servings:
- 1 pack of dry yeast, approx. 7 g
- 200 ml water, warm
- 50 g Stevia
- 1 large egg white, or two medium egg whites
- 135 g spelt flour, light, type 630
- 155 g whole wheat flour
- 1 pinch of salt
Instructions
Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 40 minutes
Makes approx. 12 rolls.
In a large bowl, dissolve the dry yeast in the warm water and let it rise for about 10 minutes, until it becomes creamy. Stir the stevia, salt, egg whites, and spelt flour into the yeast mixture. Slowly add the wheat flour. At the same time, mix the dough thoroughly with a mixer or dough hook until the dough is elastic and soft. Transfer the dough to a large bowl. Cover the bowl with a damp cloth and let it rise in a warm place for 1 hour, until it has roughly doubled in size. After 1 hour, press the dough down. Re-cover the bowl and let it rise in a warm place for about 30 minutes, until it has doubled in size. Place 12 muffin cups on a baking sheet and, using two spoons, fill each cup halfway with batter. Do not add more batter, as it will expand considerably in the oven. For a better end result, press the dough into the cups and sprinkle a little flour on the rolls if necessary. Let the molds stand for about 30 minutes until the dough has expanded slightly. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Bake the rolls on the middle rack at 200 degrees Celsius (400 degrees Fahrenheit) for 12-15 minutes, until golden brown. Remove from the oven, let cool, and store in a sealed container. Note: Depending on how much stevia you use in the recipe, the rolls can be either sweet or savory. Using a little more salt instead of stevia will make regular whole-wheat rolls. If you like, you can also add raisins.
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