There is nothing more heavenly than hot, freshly baked rolls, straight out the oven. My favourite is taking a roll that has just come out the oven while it is still piping hot and steamy and drenching it with butter until the butter so delicately melts into the roll…now that is the best! These spelt hamburger rolls are soft, light and fluffy with a slightly sweet note. This delicious spelt rolls recipe is based on the *Potato Rolls by Chef in Training with a few adjustments. Due to there being a few people in my family that are wheat sensitive I used spelt flour to replace the usual wheat flour. Rolls can take a bit of time to make due to preparation and rise time but the finished product taste always makes it worth all the effort!
These rolls have the addition of sweet potato and you might find this rather surprising. Sweet Potato adds a lovely sweet note to the rolls and they add to the texture and moistness of the finished product. A small addition makes such a huge difference and it is definitely worth adding. For ease, I cook the sweet potato in the microwave until soft and then peel and mash. This is a time-saving method in place of boiling.
Here are a few helpful tips before starting:
- I made this roll using a KitchenAid stand mixer with a dough hook attachment but it works just as well if you choose to do it by hand
- Wheat Flour Alternative: Spelt Flour can be replaced at a 1:1 ratio with Stoneground Flour. When using Stoneground Flour, remove the 2 teaspoons of Xanthan Gum
- Depending on the type of sweet potato used, they may have different water content. Some are watery and some are drier so you will need to adjust the flour quantity accordingly.
- Do not add too much flour, the dough must be slightly sticky and not dry
- I usually weigh each lump of dough before baking to ensure they are the same size and it also ensures a more even bake
- The egg wash adds a glossy finish to the rolls and it helps the poppy/sesame seeds to stick
Spelt Hamburger Rolls
- 10 Grams Instant Dry Yeast
- ¾ Cup Lukewarm Water
- ¼ Cup White Sugar
- ½ Cup Vegetable Oil
- 1 Large Egg, whisked
- 1 Cup Sweet Potato (Mashed) ±(300g Raw)
- 10 ml Salt
- 10 ml Xanthan Gum*
- 4 – 4½ Cups Spelt Flour* plus additional for dusting
- 1-2 Tablespoons Sesame / Poppy Seeds (Optional)
- 1 Egg White
- 2 Tablespoons Water
- Dissolve the yeast and sugar in the lukewarm water. Allow this mixture stand for around 10 to 15 min and you will notice the yeast start to foam.
- Meanwhile, sift the salt, xanthan gum and spelt flour together in a bowl. (Sifting helps aerate the flour and results in a lighter dough).
- Once the yeast has proved, add the oil, egg and mashed sweet potato.
- Gradually add the flour mix and knead dough for around 6-8 minutes until you have a soft, smooth elastic dough. If the dough is still sticky you can add a little more flour. I do find that with spelt flour the dough is a little more soft and sticky than with stoneground but as long as the dough is elastic and forms a ball it still works perfectly.
- Place the dough in a lightly greased bowl. Cover the bowl with cling film and place in a warm place until dough has doubled in size or around 1 – 2hours.
- Turn the dough out onto a lightly floured surface. Divide the dough into 12 (+/- 100g) equal balls. (Smaller rolls can be made if desired). Roll each piece of dough into a round ball and place onto a baking tray lined with baking paper. Allow the rolls to rise for a further 45 min – 1 hours or until doubled in size.
- Combind the egg white and water and then brush this mixtures over the rolls. Sprinkle with sesame seeds and / or poppy seeds if desired.
- Bake rolls at 180 degrees celsius (356 degrees F), in a preheated oven until golden brown, about 15 -18 minutes.
- Allow to cool and store in an airtight container.
This website provides approximate nutritional information for convenience and as a courtesy only.