Makes 6 Long rolls or 6 round rolls.
INGREDIENTS
- 500 grams of white spelt flour
- 300 mls warm water ( warm enough that when you put your finger in it’s quite hot but not enough that you cannot keep your finger in it).
- 7 grams dried yeast
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp olive oil
- milk to brush on the top
DIRECTIONS
- Place flour in bowl. Add in the water, yeast, salt, sugar and olive oil.
- Mix together to form a ball.
- Kneed for 5-10 mins until the dough is elastic and not too sticky. You may need as little more flour for your hands / bench.
- Put the dough into a bowl covered with cling wrap, put in a warm spot to rise to atleast double. Should take 1-1.5 hours
- Line 1 or 2 baking sheets with baking paper and lighty grease.
- form the dough into rolls, keep them separated, allow them to re-rise for 30 mins, you can cover them with lightly oiled cling wrap.
- Brush with the milk and cook in a 200C oven for 20 – 25 mins.
NOTE: They didn’t rise much in the oven, actually spread more then anything, the rise all happened out of the oven so when shaping the dough making sure it is quite tall rather then flat.