These rolls are fluffy and soft and are best eaten right out of the oven with a dollop of butter and honey. I adapted this recipe from Minimalist Baker (who sends out one of my favorite cooking newsletters!). I added buttermilk to my version, only because I happened to have some on hand that I needed to use up. But you can always make the vegan version. I have been experimenting with grains lately, and have found spelt to be a nice alternative to wheat--it has a nice grainy flavor and feels a bit more hearty than white flour. These rolls pair well with soup (and, if possible, a rainy day).
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours
YEILD: 8-12 rolls
- 2 cups spelt flour
- 1 packet (2 1/4 tsp) rapid rise yeast
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/4 cup water
- 2 tbsp olive oil + more for topping
- Handful of rolled oats for sprinkling
In a large mixing bowl, add 3/4 cup spelt flour, yeast, sugar and salt. Whisk to combine.
In a separate mixing bowl (or small saucepan over medium heat), microwave the buttermilk, water, and olive oil until warm - about 110 - 120 degrees. About the temperature of bath water. It should not be TOO hot, otherwise it will kill the yeast.
Add wet ingredients to the dry ingredients and whisk vigorously or beat on medium/low for 2 minutes. Add 1/4 cup more spelt flour and beat for another 2 minutes. Then add only enough remaining flour to make a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic ( about 1-2 minutes). Then place back in the mixing bowl, loosely cover, and let rest 10 minutes.
Divide the dough into 8-12 equal pieces, carefully shape into balls (handling as little as possible), and place in a greased baking dish or round cake pan. Cover and let rise in a warm place until doubled in size - about 1 hour. Brush with olive oil, and sprinkle with oats.
Preheat oven to 375 degrees F. Once the rolls have doubled in size bake for 18-20 minutes, or until fluffy and light golden brown.
Let cool a few minutes, then serve warm.