Soft Rolls Made with Fine Spelt Flour in a Baking Tray

Few things can match the aroma of freshly baked rolls filling the kitchen. These soft rolls made with fine spelt flour are easily baked in a baking tray, resulting in a light and moist texture, perfect for breakfast, lunchboxes, or as a side for soups and salads. Spelt adds a mild, nutty flavor, and since they are baked closely together, they stay extra soft.

• 1 kg sifted spelt flour
• 1 packet dry yeast
• 2 tsp salt
• 1 tbsp honey
• 6 dl lukewarm water
• 70 g rapeseed oil

1. Combine spelt flour, dry yeast, and salt in a large mixing bowl.
2. Dissolve the honey in the lukewarm water and add this to the bowl along with the oil.
3. Knead until you have a smooth and elastic dough, about 6 minutes. (Do not knead too long – spelt gluten is more delicate than wheat gluten.)
4. Cover and let the dough rise for 45–60 minutes, until nearly doubled in size.
5. Divide the dough into 15 pieces. Gently shape them and place them closely in a baking tray lined with parchment paper. Sprinkle a little flour on top.
6. Cover and let the rolls rise for 20–30 minutes. They should feel airy but not over-proofed. Make a cut on the top of each roll.
7. Bake in the middle of the oven at 225 °C for about 15 minutes, until they are lightly golden and cooked through.
8. Cool on a wire rack.

Let the rolls cool slightly before enjoying them with good toppings, melting butter, or perhaps a bit of extra honey. They also freeze well; warm them quickly in the oven, and they will taste freshly baked again. Hope you enjoy them!