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!
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
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.