(enough for about 10 - 12 pieces)
The recipe can also be halved very well if you do not want so many rolls.
- 600 g spelt flour type 630 or 1050
- 11 g salt
- 2 bags of baking powder (or optionally 15 g yeast)
- 400 ml milk (lukewarm)
- 2 tablespoons canola oil
- 2 teaspoons rice syrup (brown or white)
- Shape the flour into a roll.
Put the spelt flour, salt and baking powder in a mixing bowl and mix briefly.
Heat the milk with the canola oil and rice syrup on the stove (do not boil!) and add to the flour mixture. Mix well with the mixer (dough hook).
Dust the work surface and hands with flour and take the mixture out of the bowl. Form small rolls with your hands. If too much bun mixture sticks to your hands, you can rub it off very well with flour again.
Place the rolls on a baking tray (possibly with baking paper) and bake for 15 - 20 (depending on the desired degree of browning) minutes at 180 °C (top and bottom heat). Then let them cool on a wire rack.
The rolls can be stored very well in a fresh-keeping tin and baked up the next day / the day after.