Rose Rolls: Wholegrain Sourdough Spelt Rolls

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.

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.

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

In this video you can see how the rose rolls get their typical shape.

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.

You can find more product recommendations here.

More spelt rolls with sourdough

Easy Sunflower Seeded Bread Rolls with Sourdough

Easy Sunflower Seeded Bread Rolls with Sourdough

After baguettes and fluffy ciabattas, it was high time for some hearty seeded rolls with wholegrain flour. That’s why we had these hearty sunflower seeded bread rolls with sourdough on the table on Father’s Day. Why you should definitely try these sourdough rolls The…

read more
The Best Sourdough Ciabatta Rolls with Spelt

The Best Sourdough Ciabatta Rolls with Spelt

Maybe it’s the bad weather or the fact that our central heating has been down for three days, but few things make me as happy as golden ciabatta fresh from the oven. It immediately makes you feel like you’re on holiday! After the wheat version, today I have crispy…

read more
Easy Sourdough Spelt Rolls with Cottage Cheese

Easy Sourdough Spelt Rolls with Cottage Cheese

I’m always on the lookout for quick and easy bread roll recipes that I can serve for breakfast on Sundays. This recipe for spelt cottage cheese rolls with sourdough contains just a few ingredients, is quick to make and most importantly: the rolls are crispy on the…

read more

Recipe: Rose Rolls – Wholegrain Sourdough Spelt Rolls

The aromatic rose rolls are an eye-catcher on the breakfast table. Sourdough and spelt flour make the rolls easy to digest. The recipe does not require yeast or wheat. If you prepare the dough the night before, all you have to do the next morning is put the rolls in the oven – crispy Sunday rolls overnight!
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 16 hours
Total Time 17 hours 15 minutes
Course sourdough buns, sunday bread rolls
Cuisine German
Servings 8 Bread 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.
    So werden Rosenbrötchen mit Dinkel und Sauerteig geformt
  • 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.
    Rosenbrötchen mit Dinkel und Sauerteig selbst gebacken
  • Happy baking!

Notes

When shaping, tension should be created on the surface of the dough. This creates one smooth side and one side where the dough ends meet. This side is called the seam. Bread and rolls are normally baked with the seam facing downwards so that they tear open in a controlled manner during baking. Baking bread with the seam facing upwards creates a rustic crust. This creates the typical rosebud look in bread rolls.
Keyword easy, no yeast, overnight, wheat-free

Have you tried one of my recipes?

⭐⭐⭐⭐⭐

You would help me a lot if you would rate this recipe and write your feedback in a comment. Thank you! 🧡

Feel free to show me how it turned out! Link @kruemelig on your Instagram or Facebook post or use #kruemelig. If you want to remember the recipe for later, feel free to save it on Pinterest!

Rose Rolls: Wholegrain Sourdough Spelt Rolls

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

Recommended Recipes

Easy Sourdough Rhubarb Muffins

Easy Sourdough Rhubarb Muffins

In a month's time, it will be St. John's Day and the rhubarb season here in Germany will come to an end. But until then, I still have one or two rhubarb recipes that I really want to share with you. Today I'm making fluffy rhubarb muffins with sourdough. The batter is...

read more
Easy Sourdough Fougasse Overnight

Easy Sourdough Fougasse Overnight

Did you know that foccacia and fougasse are distant cousins? The word fougasse comes from the Old Occitan word fogatza. And this word originated from the Latin word focacia, which means “baked in the oven”. Fougasse originally comes from Provence and is the French...

read more
Easy Sunflower Seeded Bread Rolls with Sourdough

Easy Sunflower Seeded Bread Rolls with Sourdough

After baguettes and fluffy ciabattas, it was high time for some hearty seeded rolls with wholegrain flour. That's why we had these hearty sunflower seeded bread rolls with sourdough on the table on Father's Day. Why you should definitely try these sourdough rolls The...

read more

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Mini Course: How to Create your own Sourdough Starter

Subscribe to our sourdough newsletter 💌

and receive the email course "How to grow your own starter" for 0 Euros!

Great that you are here! Please check your inbox to confirm your registration and start the e-mail course. 🧡 Please also check your spam folder if you have not received an email from Krümelig.