Rose rolls not only have a beautiful name, but also an unbeatable aroma. This is achieved by the sourdough and a high proportion of whole grains. The nutty spelt flavor rounds off the whole thing. Spelt and sourdough is not just a great combination in terms of taste. The rolls are made with no yeastand no wheat and are therefore easier to digest for some people than traditional rolls.
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What are rose rolls?
The rose rolls get their name from the unusual way they are shaped. Unlike most other rolls, rose rolls are baked with the seam facing upwards. This causes them to tear open like rosebuds while baking. To achieve an even better effect, I use rye flour for my hands and worktop when I shape the rolls. This leaves the seam open and it pops up even more beautifully when baking.
Can I freeze spelt rolls?
You can also bake the rose rolls in advance and freeze them. If you already know before baking that you want to freeze the rolls, you can reduce the baking time by a few minutes so that the rolls don’t get too dark when you reheat them. To defrost, you can put the frozen rose rolls in the preheated oven and bake them. Or you can leave them to defrost overnight at room temperature, moisten them a little and then bake them briefly.
Video: Crispy rose rolls without wheat and yeast
Can sourdough also be fed with spelt flour?
You can feed your sourdough starter not only with wheat and rye flour but also with spelt flour. However, you don’t need a special spelt sourdough for this recipe. You can also use a wheat or rye sourdough to bake spelt rolls. Sourdough starters are creatures of habit: they feel most comfortable when they are always fed the same flours and the same water-to-flour ratio. But they will also forgive you a little variety.
What you need for this wholegrain spelt bread roll recipe
- Spelt flour: White spelt flour or type 630 is best for this recipe. The higher the type number of the flour, the more hulls are still contained in the flour. If you only want to use wholegrain flour, you may need to increase the proportion of water in the recipe by 5 to 10 percent.
- Wholegrain spelt flour: I prefer to grind my wholegrain flours myself. I set the mill as fine as possible. This gives you all the advantages of whole grain (in terms of health and taste) and yet the consistency is just as fine as with white flour. If you don’t have a grain mill, you can of course also use store-bought wholegrain flour. However, you may then have to reduce the amount of water a little.
- I use soaked bread for more of a soft texture. It holds moisture in the dough and makes the finished rolls softer. Roasting the bread also provides additional flavor. You can either finely grind the bread when dry or soak it first and then puree it. If you don’t have any stale bread to hand, you can replace it with wholegrain flour.
- Water: The water should be cold to allow the dough to rise for a long time. If it is very cold in winter, you can also use lukewarm water.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Salt: For the flavor
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- Baking steel* to make your bread, rolls and pizza nice and crispy.
- A cooling rack* for bread, rolls and waffles.
- A stainless steel kettle* with different temperature settings for soaking ingredients.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
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Recipe: Rose Rolls – Wholegrain Sourdough Spelt Rolls
Ingredients
Soaked ingredients
- 50 g stale bread or spelt groats
- 100 g hot water
- Soaked ingredients
Dough
- 300g spelt flour
- 250g whole grain spelt flour
- 350g water
- 50g sourdough starter
- 1 tsp. salt
Instructions
Day 1
- To soak the stale bread, pour hot water over it and leave to cool completely.
- Puree the soaked bread with a hand blender to a homogeneous paste.
- Mix the water, flour, starter, soaked bread and salt to form a dough.
- Leave the dough to rest at room temperature for two hours, stretching and folding it every 30 minutes.
- Place the dough in the fridge overnight or for 12 to 48 hours.
Day 2
- Dust the work surface with rye flour and shape the rolls. Use plenty of flour. The aim is for the rolls to tear open again when baking (see notes). The rye flour helps with this. The shape which is created when they are torn open gives the rose rolls their name.
- Leave to rest, seam side down, for one to two hours at room temperature.
- Preheat the oven to 230 degrees.
- When baking, the rolls are placed on the tray or stone with the seam facing upwards.
- Bake for ten minutes with steam and ten minutes without steam at 230 degrees until crispy.
- Happy baking!
Notes
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