{"id":7080435,"date":"2026-11-14T03:50:43","date_gmt":"2026-11-14T03:50:43","guid":{"rendered":"https:\/\/accountants4yourbusiness.co.uk\/?p=7080435"},"modified":"2026-11-14T03:50:43","modified_gmt":"2026-11-14T03:50:43","slug":"fluffy-spelt-dinner-rolls","status":"publish","type":"post","link":"https:\/\/accountants4yourbusiness.co.uk\/?p=7080435","title":{"rendered":"Fluffy Spelt Dinner Rolls"},"content":{"rendered":"


\n<\/p>\n

\n
<\/a><\/div>\n

Well, I found a dinner roll recipe that I found quite intriguing.\u00a0 Spelt, yes, love it, and… cottage cheese!\u00a0 I think that counts as a roll recipe with a twist for sure.\u00a0 And they turned out true to their name: beautifully fluffy, light, and tender.\u00a0\u00a0I went with fresh ground spelt with the bran sifted out.\u00a0 (Spelt has an awful lot of bran compared to white wheat, volumetrically speaking.\u00a0 It has to do with the different geometry of the grains with spelt having a\u00a0higher surface-area of bran, as well as softer endosperm that grinds down to flour quicker, leaving larger flakes of bran.)\u00a0 Oh, and PSA* – store your grain in the freezer or at least freeze your grains for a week, then transfer to an airtight<\/u> container.\u00a0 I modified this recipe which I found on the Full Circle veggie box site, to use orange juice because it plays so well with whole wheat and indeed, whole spelt.\u00a0 It has a little vinegar in it to stabilize the gluten, which is definitely nice for spelt, and also some chemical leaveners.\u00a0 I was reminded of Ree Drummond’s cinnamon roll recipe which also adds chemical leaven to yeast.\u00a0 But that cottage cheese!\u00a0 I hadn’t heard of that before.\u00a0 It supposedly contributes to a moist, tender crumb, and extended freshness.\u00a0 I did not puree the cheese to break down the curds at all, and even with small curd, it took the whole kneading process to break them up.\u00a0 I think if the curds had been larger, I might have blitzed it a couple pulses in the blender or with an immersion blender, but it turned out beautifully without doing that this time.\u00a0 These are 100% whole grain, but not at all stodgy.\u00a0 They have a nice, light texture, beautiful, lightly sweet flavor from the spelt and honey, and that brilliant tenderness from the cottage cheese.\u00a0 I am going to freeze the rest for Thanksgiving!<\/p>\n

<\/a><\/div>\n

Tip for working with spelt flour, especially whole spelt:\u00a0spelt gluten is delicate and can break down with over kneading.\u00a0 Once the dough goes from firm and bouncy to loose and soupy, it’s too late and there is no saving it as bread.\u00a0 Well, at least not as anything but dense bread, even if more flour is added.\u00a0 I would suggest turning it into crackers if the gluten breaks.<\/i><\/p>\n

<\/a><\/i><\/div>\n

Fluffy Spelt Dinner Rolls<\/i><\/span>
makes 12 rolls<\/span>\u00a0<\/p>\n

\u00bc cup orange juice
1 tsp apple cider vinegar
\u00be cup cottage cheese
2\u00bc tsp active dry yeast
2\u00bd – 3 cups spelt flour or emmer flour\u00a0 (I used around 375g of freshly ground spelt flour, bran sifted out.\u00a0 Pretty much the full 3 cups.)<\/i>
\u00bc tsp baking soda
\u00bd tsp baking powder
1 tsp sea salt
2 tbsp honey
1 egg
1 tbsp butter, room temperature\u00a0\u00a0<\/p>\n

Preheat the oven to 375\u00baF.\u00a0 Grease a 9 x 13 baking dish with butter.<\/p>\n

In a mixing bowl, combine the yeast, 1 cup flour, baking soda, baking powder, salt and honey.<\/p>\n

In a medium saucepan, heat the orange juice, apple cider vinegar and cottage cheese until warm, about 110 degrees. This will take about 2 to 3 minutes. Add in the flour mixture and stir well until it looks like a thick paste.<\/p>\n

Add 1\u00bd cups flour, the egg and butter.\u00a0 Mix by hand or in a stand mixer until combined, then cover and let sit for 5 minutes.\u00a0 Knead on low for about 7-8 minutes. Add additional flour if needed, a few tablespoons at a time, until the dough is bouncy and starting to clean the edges of the bowl but still somewhat tacky.\u00a0 Do not knead too long or the gluten will break down.<\/p>\n

Cover and set the dough aside in a warm, dry place and let rise to almost twice its size, about 1 hour.<\/p>\n

Turn the dough onto a lightly floured surface and punch down to remove any bubbles. Divide the dough into 12 equal portions.\u00a0 (It’s okay to eyeball or do this by weight as you prefer.)\u00a0 Shape each piece into a smooth round ball and place into the prepared baking dish, about 1 inch apart. Cover and let rise again, about 30 minutes.<\/p>\n

Bake rolls for 12-15 minutes until golden brown.\u00a0 (Mine took 17 minutes, glass dish.)\u00a0 Best served warm.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
I left mine on the tacky side.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Spelt rises enthusiastically!\u00a0 (90 minutes
in an oven on proofing setting.)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Keep your hands and board floured for ease of shaping.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Second rise in cold kitchen took longer
compared to first rise in oven.\u00a0 But still
only about 40 minutes.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Light and tender texture, delicate flavor.
Just a lovely dinner roll.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Be sure to check out the rest of our rolls with a twist:<\/p>\n

#BreadBakers is a group of bread loving bakers who get together once a
\n month to bake bread with a common ingredient or theme. You can see all
\nour lovely bread by following our Pinterest board right here. Links are
\nalso updated after each event on the #BreadBakers home page. We take
\nturns hosting each month and choosing the theme\/ingredient. <\/p>\n

\n

\"This<\/span><\/span><\/p>\n<\/div>\n

\u00a0* I had been trying for a while to use up an old large bag of spelt that was not the best quality, but threw it out today when I discovered the grain was full of flour mites when I went to shake the detritus out of it and saw them crawling all over the sink like little moving dust specks.\u00a0 Absolutely disgusting.<\/i>\u00a0\u00a0This bag had been knocked open out in the garage more than once and was years old.\u00a0 Plus it had husks and other weird grains in it from the start.\u00a0 Really poor quality, but I would have used it up without the bugs.\u00a0 Fortunately I had better quality spelt stored in the freezer.\u00a0<\/span><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Well, I found a dinner roll recipe that I found quite intriguing.\u00a0 Spelt, yes, love it, and… cottage cheese!\u00a0 I think that counts as a roll recipe with a twist for sure.\u00a0 And they turned out true to their name: beautifully fluffy, light, and tender.\u00a0\u00a0I went with fresh ground spelt with the bran sifted out.\u00a0 […]<\/p>\n","protected":false},"author":1,"featured_media":7080436,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[1659,666,3889,183080],"dealstore":[],"offerexpiration":[],"class_list":["post-7080435","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-dinner","tag-fluffy","tag-rolls","tag-spelt"],"yoast_head":"\nFluffy Spelt Dinner Rolls - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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