Honey Whole Spelt Rolls

Soft and slightly sweet rolls, made with whole spelt flour and honey. Makes 9 large or 16 small bread rolls.

Ingredients:

• 1 teaspoon instant yeast
• 350 grams water (start with 300, and add more as needed)
• 60 grams honey
• 500 grams whole spelt flour (or whole wheat flour)
• 1 and 1/2 teaspoons salt
• Mixed seeds (I like sesame, mixed with some pumpkin and sunflower seeds)

Instructions:

1. In a large bowl, mix the water and the yeast.
2. Add the honey, flour, and salt and mix until a rough ball of dough forms. If it seems dry or streaks of flour remain, add more water as needed.
3. Cover the dough and let it rest for 20-30 minutes.
4. Knead the dough for about 5 minutes, or until the dough is smooth and slightly sticky.
5. Cover the dough and let it rise for about 1 hour, or until doubled. At this point you can continue making the rolls , or let the dough rest in the fridge overnight and bake the next day.
6. Divide the dough into 9-16 pieces of equal weight. With lightly oiled hands, shape the rolls – roll the balls under the palm of your hand until they are smooth and tightly shaped.
7. Transfer the rolls onto a lined baking sheet and cover. Preheat oven to 190 Celsius / 375 Fahrenheit.
8. Let the rolls rise for 30-45 minutes, or until noticeably puffier. To check if they are ready to bake, gently press down on a roll with your finger. If the indentation bounces back immediately, they need more time. If the indentation remains and then slowly fills back up, they’re ready to bake.
9. Optionally, brush the rolls with water and sprinkle with your seeds (the water helps them stick).
10. Bake the rolls for 15-20 minutes, turning the tray halfway through baking, until the rolls are golden brown.
11. Let cool completely before slicing. Enjoy! Rolls can be stored at room temperature, but keep best in the freezer. Reheat as needed in an oven or toaster.