Spelt, Rye and White flour rolls

Servings: Makes 7 or 8 medium size rolls
Time: About 2 hours with proving time
Difficulty: Quite easy

IMGP3548 - Mon 8th - My large mixed flour rolls
Lovely light soft rolls with an interesting nutty flavour. Ideal for sweet or savoury fillings.


  • 200g/7 oz Spelt flour
  • 150g/5 oz Rye flour
  • 150g/5 oz Strong white flour
  • 10g/scant 0.5 oz salt
  • 60g/2.5 oz butter, softened
  • 7g/0.25 oz instant yeast
  • 300 ml – 320 ml water (about 0.5 pint)


  1. Put all the ingredients into a bowl and mix well, either by hand or with the paddle tool of a stand mixer.
  2. Either tip the dough out onto a lightly floured surface and knead by hand for 10 – 12 minutes or use the dough hook of a stand mixer for 7 – 10 minutes.
  3. Form the dough into a ball and place in an oiled bowl. Turn it over a couple of times to coat it in oil then seal the bowl with cling film or cover with a damp tea towel. Leave to double in size for about 60 – 90 minutes.
  4. Line two baking trays and dust lightly with flour.
  5. When the dough has doubled in size tip it out of the bowl onto a lightly floured surface and punch it down to remove any air bubbles.
  6. Weigh the dough and then divide it into the number of rolls required. (Probably 7 – 8 medium size)
  7. Shape the rolls as you wish, using cupped hands to pull the outer surface taught. Pinch together any loose dough underneath each roll.
  8. Place on the baking trays, spacing them well apart. Put each tray inside a plastic bag. (White swing bin liners are ideal.) Inflate the bag and fold the neck under the baking trays to create a micro environment for the second rise to take place. Leave for 30 – 40 minutes to rise. Turn the oven on half way through this time, to come up to 220 degrees C/Gas 7 (Fan oven 200C)
  9. When risen, dust the rolls with flour and use a very sharp knife or razor blade to cut slashes in them.
  10. Bake for 15 – 20 minutes. (Check at 15) When baked fully there will be a hollow sound when tapping the bottom of each roll. Leave to cool on a baking rack.