Healthy spelt baked rolls
These fresh spelt baked rolls are made with only six ingredients and are very easy to prepare. For me, they are a perfect lunch, especially if you are on the road and do not have much time. But of course they are also great for breakfast: on the weekend with freshly brewed coffee and a breakfast egg, yum!
Healthy spelt baked rolls – the ingredients:
Spelt flour: I actually use spelt flour exclusively. To me, it tastes just as good, if not better, than wheat flour and is also much healthier.
Yeast: Here I used a cube of fresh yeast. There is actually in every supermarket and costs only a few cents.
Lukewarm water: Pour the yeast over the water and let it soften.
Erythritol: I used two teaspoons of it. You can also vary and use maple syrup or date sweetener.
Salt: A pinch of salt should not be missing.
Flaxseed: For a little more omega-3 fatty acids and other nutrients, I added a few tablespoons of flaxseed. However, this is not a must. You could certainly replace the flax seeds with chia seeds or similar.
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Healthy spelt baked rolls – the ingredients:
First, put the yeast in a small bowl and add two teaspoons of erythritol. Then pour lukewarm water over it. Set aside for a moment.
In a large bowl, mix spelt flour together with flaxseed and a pinch of salt.
Add the yeast mixture to the large bowl and knead everything well.
Set aside for an hour and let rise.
Then line a baking sheet with parchment paper and shape the dough into about 10 bun balls. The dough will probably be sticky, here just work with spelt flour on your hands so that not everything sticks and the buns can be formed well.
Let rise for another 20 minutes on the baking sheet.
Bake at 180 °C for about 12 minutes.
You can freeze the rolls and defrost them if necessary. Then bake briefly for another 8-10 minutes at 160 °C.
The rolls are also perfect for pre-cooking/pre-baking. If you freeze them, you actually always have fresh and healthy rolls at home. Another big advantage is that you know exactly what’s in them!
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Healthy spelt baked rolls
Ingredients
- 600 g spelt flour type 630
- 1 cube fresh yeast
- 400 ml lukewarm water
- 2 teaspoons erythritol
- pinch of salt
- 3 tbsp. flaxseed
Instructions
- First, put the yeast in a small bowl and add two teaspoons of erythritol. Then pour lukewarm water over it. Set aside for a moment.
- In a large bowl, mix spelt flour together with flaxseed and a pinch of salt.
- Add the yeast mixture to the large bowl and knead everything well.
- Set aside for an hour and let rise.
- Then line a baking sheet with parchment paper and shape the dough into about 10 bun balls. The dough will probably be sticky, here just work with spelt flour on your hands so that not everything sticks and the buns can be formed well.
- Let rise for another 20 minutes on the baking sheet.
- Bake at 180 °C for about 12 minutes.
- You can freeze the rolls and defrost them if necessary. Then bake briefly for another 8-10 minutes at 160 °C.