Soft Spelt Dinner Rolls

READY IN: 51mins
SERVES: 8-10
YIELD: 8-10 buns




  • Add the warm water to your mixing bowl and stir in the sugar until most of it is dissolved. Gently stir in the yeast. Wait 5 minutes for the yeast to become active. You should see some yeast and bubble floating to the top.
  • Mix in the cup of spelt flour. Add the egg replacer and melted Earth Balance Buttery Spread. At this point and mix thoroughly.
  • I used the paddle on my mix master and that did a great job mixing the ingredients.
  • Stir in the salt and optional soya milk powder.
  • Slowly mix in the rest of the spelt and unbleached flours. When it forms a ball that just barely sticks to the bowl, then it is time to start kneading.
  • Either turn it out onto a floured board or switch to a dough hook in your mixer, and knead for 6 minutes. Let it rest for a few minutes while you oil the rising bowl, then knead for 6 more minutes.
  • Put the dough ball in the rising bowl and roll it around so that it is coated with the oil. Cover the bowl with a damp towel or plastic wrap, and let rise for about 2 hours or until doubled.
  • Punch down the dough and gently knead out any large bubbles. Cover and let rise for about half as long as the first time.
  • Oil your cake pan. Pull off pieces of dough a little bigger than a golf ball and roll them in your hand to form round top.
  • Place them side by side in your pan. I tend to make 4 rows of 4 rolls in an 8x8 pan and 5 rows of 5 slightly smaller rolls in a 9x9 pan. Cover and let rise for an hour.
  • Preheat your oven to 375°F Bake for 26 to 30 minutes.
  • Enjoy!