Whole Spelt Breakfast Rolls

Published by Bat-El at December 18, 2016

Ingredients

5 pounds whole spelt flour (minus 2 cups to work with the dough later)
5 tsp active dry yeasts (I like the brand RED STAR)
4 eggs (room temp)
1- 1 1/2 cup honey
1 cup flavorless olive oil or grapseed oil
2 Tbsp pink himalayan salt
4-5 cups warm water (nice and warm towards hot but not burning. (Your hand should be able to tolerate it)

I'm known for my "craziness" when it comes for breakfast! For me the day can Not just go by without having a good satisfying breakfast. This is something I take really serious. Especially when it comes to my little kids. I very rarely buy bread from the store. It might sound crazy but I’d rather stand on my feet few hours and know what’s in my bread as appose to buying "healthy" breads that are found in almost every store today.

Originally I was making those rolls from White Whole Wheat flour and they come out great. But over time I got myself introduced to Spelt flour which is a wonderful healthy grain. Full of fiber and minerals; things that our body need on daily basis. The whole spelt is healthier than the white spelt both in color, texture and nutrients. I like to use the Whole Spelt for breads and the White Spelt for general baked goods such as cakes and pancakes. The outcome is amazing.

I make a big 5 pounds batch every two weeks or so and the rolls freeze wonderfully. Every morning I take few out and put in the microwave for about a minute or so and they come out moist and delicious. I make sure to prepare some delicious sandwiches for my husband and kids and this way I know we all on our way to a good day start. You may start with half of the amount in the recipe if you feel like the quantity is too big for your needs.

Instructions

1. Place the flour in a mixer bowl and add the dry yeasts. Mix for a few seconds.

2. In a separate bowl mix the eggs and olive oil.

3. Prepare a jar of really nice warm 4 cups water along with the 1 cup honey. (Water should not be boiling, but to the point that your hand can handle it)

4. Place the salt in a small bowl.

Making the dough:

Put the mixer on a low mixing level and add half the amount of water. Let it work for few seconds and then add the mixed oil and eggs to the mixture. Mix for about 2 minutes. Start adding more water and see if more is needed. Now add the salt. The dough should start to separate from the bowl. It should be smooth and very comfortable to the touch. If you think that it is too dry add the rest of the water and mix for few more minutes.

Transfer the dough to a large bowl and oil the bottom with a very thin layer of oil. Flip once. Cover loosely with a plastic bag and a kitchen towel and let rise in a warm place for one hour. Punch once or twice during the hour.

Dust your counter with some of the reserved flour, then cut the dough into 2-4 portions. Cover with a clean closed garbage bag so it doesn't dry and start shaping round rolls. About 4-6 oz each.

Place on a sheet lined with parchment paper and again cover with a big, clean, unopened garbage bag or towel. Let rise for 35-40 minutes.

Preheat your oven to 350F for 15 minutes before inserting the first tray. If you like, brush the rolls with egg wash and sprinkle some of your favorite toppings such as sesame or poppy seeds. It is optional. you may do only egg.

Tip: For very soft bread/ rolls place a small tray with hot water on the bottom oven shelf. The steam helps the rising and the results are amazing.

Note: If you do not have a mixer you can do all the steps by hand. Just knead really well.