Spelt Mini rolls

I wanted to be a wonderwoman type mother, and leave this bread rising overnight, and then do warm rolls for breakfast, but I am not sure if the dough would over-ferment with too long a rise time? Once I left a dough overnight, and the bread tasted like a brewery,so I erred on the side of cautionĀ and baked them tonight.

Ingredients:

  • 1 cup soy milk
  • 1 tablespoon cane sugar
  • 2 tablespoons sunflower oil
  • 1 teaspoon salt
  • 1 1/2 teaspoon dried yeast
  • 225grams spelt flour (2 1/4 cups)
  1. Gently warm the soy milk, sugar and oil in a pan, so it is nicely warm, but not too hot to touch.
  2. Add the yeast and leave for about 5 minutes to become frothy.
  3. Stir in the flour and salt
  4. Once it has come together as a soft dough, cover with a damp cloth in warm place- 1 hour.
  5. Knead very well, for about 5 minutes (Was I supposed to do that first? I have no idea. I was making this up)
  6. Shape into 8 small rolls. If you have issues like me, you can use some digital scales so they are all the same size.
  7. Place your rolls into the ever-useful silicone muffin trays.
  8. Leave once again in a warm place for about 45 minutes, or until doubled in size. (is this “proving”?)
  9. Cook at 175 CĀ  for about 12-15 minutes or until the rolls sound hollow when tapped.

Verdict: Light and delicious. And most importantly, they didn’t smell of a pub, and every roll weighed 50 grams ;)

Ta-daa!

Sweet dreams. x

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