Thermobexta’s Oh So Soft Spelt Bread Rolls

Spelt RollsThese rolls are the only ones I ever make anymore – they are so very soft and fluffy!  The dough is really easy to work with and doesn’t stick to your hands at all while shaping.  Perfect for burgers, filling with your favourite sandwich fillings, making into a variety of shapes or dividing into smaller pieces and using as dinner rolls.

290g water
2 tsp dried yeast
520g organic unbleached white spelt flour
20g chia seeds
20g macadamia oil (or oil of your choice)
1 tsp salt
1 tsp coconut sugar (or rapadura or honey)
1 tsp natural bread improver (see note under recipe)
Seeds of your choice, for the tops of your rolls.

1. Place water, yeast, flour, chia, oil, salt, sugar and bread improver in mixer bowl. KNEAD/3.5 minutes/MC on. (Spelt flour doughs don’t need as much kneading as wheat flour doughs do).

2. When kneading is done, wrap the dough in a silicon mat or place in an oiled bowl and cover with a tea towel. Leave in a warm place to double in size.

3. When dough has doubled in size, unwrap and knock it back then roll into a log. Cut into pieces of equal weights and work into shape, placing your rolls onto a large baking tray as you go. They will grow in size a lot and you want them close enough to eventually touch each other. When all rolls are shaped, spray the tops of them with water and sprinkle with seeds then leave in a warm place to double in size.

4. When doubled in size, place into your cold oven. Turn the oven on to 200°C. Cook for 20 minutes, or until lightly browned.

Bread improver is optional but does make for a nicer bread roll/loaf.  The commercial brands available at the supermarket are full of nasties, so try to get your hands on a natural one – the brands I go between are Demeter Farm Mills and All About Bread.  I buy through my co-op, or from a specialist bread shop.  I have recently also discovered Simply No Knead is another fantastic natural bread improver.


27 thoughts on “Thermobexta’s Oh So Soft Spelt Bread Rolls

  1. I make these rolls 3 times a week. They are absolutely perfect!!! I use olive oil instead during school term. Thanks for yet another amazing recipe x


  2. Just made these but used wholemeal Spelt instead. Sensational. I am finding it very hard to stop at the one (they are straight out of the oven and oh so nice and warm)


  3. I’m not sure what I’ve done wrong, but they didn’t rise very well 😦 I bought fresh yeast too. I got 12 rolls out of this batch. Should I roll out less next time? It would be good to see what yours look like when you prepare them for the second rise. Maybe mine were too flat.


    1. I currently have two thermomixes making batches of chocolate and need to make bread or rolls for the kids lunches for the week. I will make these and post pics in my facebook group for you to check out. If you have followed the recipe to a tee, the problem has to be in your ingredients or possibly the weather where you are (is it cold?)


  4. I have made them and they are the best rolls I have ever made. Very soft. Thank you so much for this recipe.
    Do your bread rolls have a strong taste of yeast though? Should i reduce the quantity slightly? I’ve always had this issue with home made bread. I wonder if it’s the brand of yeast I use.
    Thanks again.


  5. I’ve just baked you spelt bread rolls. I am in heaven! I made the dough in my bread maker SD2501 Panasonic. Hats of to you panasonic for inventing such a beautiful bread maker, (which accommodates spelt recipes) and hats of to you thermobexta for the dough recipe.
    I let my rolls final proof outside today being 20c and they plumped up beautifully.
    These will be my go to recipe for soft spelt rolls. The emphasis being on ‘soft.’
    Thank you for the joy I had in eating hot and moist spelt bread rolls straight from the oven, they look exactly like yours:)


  6. Hello ! I have been dying to make these but it’s a bit hard to find spelt flour in Singapore and I could ironically only find organic wholemeal spelt. Do you think I can just substitute this for your white spelt flour recipe above ? Thanks in advance !


    1. Hi there, Carolyn! Using all wholemeal spelt flour will give a denser result than the unbleached white (which is actually more like halfway between a regular plain white flour and wholemeal, as it is stoneground then sifted). If you can’t find the white anywhere and you want nice fluffy rolls, maybe try half wholemeal spelt and half regular white plain flour 🙂


  7. Hi, I was just wondering if you use plain spelt flour or self raising ? Probably a stupid question but I am
    a bread making novice. Thanks 😀


  8. Hi Just preparing the rolls for the first time, how many rolls do you make with this quantity? looking forward to seeing how they turn out.
    Thank you


  9. So glad to have come across your recipe! I made these this afternoon by hand using half organic wholemeal spelt and half white spelt. I simply kneaded for about 5 min and otherwise followed your instructions. They turned out perfectly, look amazing and taste delicious. Thanks!

    Liked by 1 person

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