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The Best Spelt Rolls or Hamburger Buns

I still remember the aroma that would waft through Grandma’s kitchen every Sunday morning. It wasn’t bacon or pancakes, but the sweet, nutty scent of her homemade spelt rolls. As a child, I’d eagerly await their arrival, slathering them with butter and apricot jam. These weren’t just any rolls; they were a testament to her love, baked into every golden-brown bite. Now, I’m sharing that same comforting warmth with you through this recipe, slightly adapted, but carrying the same wholesome goodness.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 12-30 minutes
Total Time: 2 hours 50 minutes
Yields: 16 hamburger rolls or 1 8×8 inch pan or 1 9×9 inch pan of rolls
Dietary Type: Vegetarian

Ingredients

1 1⁄2 cups warm water
1⁄4 cup sugar
1 tablespoon active dry yeast
1 cup whole spelt flour
1⁄4 cup butter, melted
1 egg
1 teaspoon salt
5 cups white spelt flour

Equipment Needed

Mixing Bowl
Measuring cups and spoons
Damp towel or plastic wrap
8×8 inch or 9×9 inch cake pan or 2 large cookie sheets

Instructions

In a mixing bowl, combine the 1 1/2 cups of warm water and 1/4 cup of sugar. Stir until the sugar is mostly dissolved.
Gently stir in the 1 tablespoon of active dry yeast.
Let the mixture stand for 5 minutes, allowing the yeast to become active. You should observe yeast activity, with some yeast and bubbles floating to the top. This confirms that your yeast is alive and well. If not, discard and start again with fresh yeast.
Mix in the 1 cup of whole spelt flour.
Add the 1/4 cup of melted butter and the 1 egg to the mixture. Mix thoroughly to combine.
Stir in the 1 teaspoon of salt.
Gradually mix in the 5 cups of white spelt flour. Add the flour slowly, a cup at a time, until a dough forms.
Continue mixing until the dough comes together into a ball that just barely sticks to the sides of the bowl. This is a sign that it’s time to start kneading.
Transfer the dough to a lightly floured surface or attach a dough hook to your mixer. Knead the dough for 3 minutes, either by hand or with the dough hook. This develops the gluten and creates a smooth, elastic dough.
Place the dough ball in a lightly oiled bowl, turning it to coat all sides with the oil. This prevents the dough from drying out during rising.
Cover the bowl with a damp towel or plastic wrap to create a humid environment.
Let the dough rise in a warm place for approximately 2 hours, or until it has doubled in size. The rising time will depend on the warmth of your environment.
Once the dough has doubled, punch it down gently to release the trapped air.
Gently knead the dough to remove any large air bubbles.
Let the dough rest for a few minutes. This allows the gluten to relax, making it easier to shape the rolls.
Option 1: Rolls in a Pan Oil an 8×8 inch or 9×9 inch cake pan.
Divide the dough into pieces slightly larger than a golf ball.
Roll each piece in your hands to form a smooth, round top.
Place the dough balls side by side in the prepared pan. Arrange them in rows, such as 4 rows of 4 rolls in an 8×8 inch pan or 5 rows of 5 slightly smaller rolls in a 9×9 inch pan.
Option 2: Hamburger Buns on Baking Sheets – Separate dough into 16 equal pieces and shape into flattened, round buns. Place onto 2 large cookie sheets.
Cover the pan (Option 1) or cookie sheets (Option 2) and let the rolls rise for about an hour.
Preheat your oven to 350°F (175°C).
For rolls in a pan, bake for 20 to 30 minutes, or until golden brown on top. For Hamburger buns, bake 12-18 minutes. The baking time may vary depending on your oven.
Remove the rolls from the oven and let them cool slightly before serving.

Expert Tips & Tricks

For an extra golden crust, brush the tops of the rolls with melted butter or an egg wash (1 egg beaten with a tablespoon of water) before baking.
If the tops of the rolls are browning too quickly, tent them with foil during the last 10 minutes of baking.
To ensure even baking, rotate the pan halfway through the baking time.
For softer rolls, add a tablespoon of honey or molasses to the dough.
If you live in a very dry climate, placing a pan of hot water in the bottom of the oven while the rolls are rising can help to prevent the dough from drying out.
Don’t over-knead the dough, as this can result in tough rolls.

Serving & Storage Suggestions

These spelt rolls are delicious served warm with butter, jam, or your favorite toppings. They are also perfect for making sandwiches or serving alongside soups and salads.

To store leftover rolls, wrap them tightly in plastic wrap or place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls in a freezer-safe bag for up to 2 months.

To reheat frozen rolls, thaw them at room temperature and then warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through. You can also microwave them for a few seconds until warm, but this may make them slightly tougher.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (approx.)	% Daily Value*
Calories	180 kcal	9%
Total Fat	4g	6%
Saturated Fat	2.5g	13%
Cholesterol	15mg	5%
Sodium	150mg	7%
Total Carbohydrate	32g	11%
Dietary Fiber	2g	7%
Sugars	5g	–
Protein	4g	8%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Vegan: Substitute the butter with vegan butter or coconut oil and replace the egg with 1/4 cup of applesauce or mashed banana.
Sweeter Rolls: Add an extra 1/4 cup of sugar or honey to the dough.
Savory Rolls: Add 1 tablespoon of dried herbs, such as rosemary or thyme, to the dough. You can also sprinkle the tops of the rolls with sesame seeds or poppy seeds before baking.
Cheese Rolls: Add 1/2 cup of shredded cheddar cheese or Parmesan cheese to the dough.
Gluten-Free: While this recipe is specifically for spelt flour, which contains gluten, you can try using a gluten-free flour blend specifically designed for baking bread. Keep in mind that the texture and rise may be different.
Whole Wheat Spelt: Substitute all the white spelt flour with whole spelt flour for a nuttier, heartier roll. Note that this may result in a denser texture.

FAQs (Frequently Asked Questions)

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute instant yeast. You don’t need to activate it in water first; just add it directly to the dry ingredients.

Q: My dough isn’t rising. What could be the problem?
A: The most common cause is inactive yeast. Make sure your yeast is fresh and that the water you’re using isn’t too hot or too cold, which can kill the yeast. Also, the room temperature could be too cold. Find a warmer spot for the dough to rise.

Q: Can I make the dough ahead of time and bake the rolls later?
A: Yes, you can make the dough, let it rise once, and then refrigerate it for up to 24 hours. When ready to bake, take the dough out of the refrigerator, shape the rolls, let them rise again, and then bake as directed.

Q: How do I prevent the rolls from drying out?
A: Cover the dough tightly while rising and brush the tops of the rolls with melted butter before and after baking. Storing them in an airtight container after baking will also help.

Q: Can I freeze the baked rolls?
A: Yes, you can freeze the baked rolls. Allow them to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.

Final Thoughts

Baking these spelt rolls is more than just following a recipe; it’s about creating something warm and comforting to share with loved ones. Whether you slather them with butter, use them for sandwiches, or simply enjoy them on their own, I hope these rolls bring you as much joy as they’ve brought me over the years. So, preheat that oven, gather your ingredients, and let the aroma of freshly baked spelt rolls fill your home. Don’t be afraid to experiment with variations and make this recipe your own. And, of course, I’d love to hear about your baking adventures and any creative twists you add to the recipe!

The Best Spelt Rolls or Hamburger Buns Recipe