Homemade Buttery Spelt Rolls with Sweet or Savory Fillings

Ingredients for the spelt dough

This dough works for both sweet and savory rolls. Simply add sugar when preparing the sweet version.
Number of rolls 12

Ingredients:

• 550 g white spelt flour, plus extra for sprinkling during kneading
• 1 cup lukewarm milk or water
• 6–7 tbsp butter, melted
• 1 tsp salt
• 2 tsp dry yeast
• 2 eggs
• 80 g unrefined cane sugar (sweet version only)

Directions: Preparing the dough

1. Combine the dry ingredients
In a large mixing bowl, combine the white spelt flour, dry yeast, and salt. If making sweet rolls, add the unrefined cane sugar.

2. Prepare the butter and milk
In a small saucepan, gently melt the butter over low heat. Once melted, turn off the heat and add the milk or water. The mixture should be lukewarm, not hot, before adding it to the dough.

3. Knead the dough
Add the eggs and the lukewarm butter mixture to the flour. Mix until a dough forms, then knead gently until smooth and elastic. Spelt dough is delicate, so avoid excessive kneading.

4. Allow the dough to rise
Form the dough into a ball, place it in a bowl, and cover with a clean linen or cotton cloth. Leave in a warm, draft-free place until approximately doubled in size, usually 1–1½ hours.

For detailed video instructions go to Hildegard's Way YouTube channel

Choose your filling

A. Mushroom, Spinach & Herbs

B. Blueberry Filling

C. Apple & Cinnamon Filling

Savory Mushroom, Spinach & Herb Filling

This flavorful filling combines tender mushrooms, fresh spinach, onions, garlic, and herbs traditionally appreciated in St. Hildegard's kitchen.

Ingredients:

• 12 oz (340 g) white button mushrooms, roughly chopped
• ½ lb (225 g) fresh spinach
• 2 medium onions, chopped
• 4–5 garlic cloves, minced
• Salt to taste
• ½ tsp ground galangal
• 1 tsp ground bertram
• Hyssop, wild thyme, and sage, to taste
• Butter or oil for sautéing

Plus 7 oz grated cheese (dubliner or cheddar) for sprinkling on top of savory filling (optional)

Directions:

1. Heat butter or oil in a large skillet. Add the minced garlic and sauté gently until lightly golden.
2. Add the chopped onions, cover, and cook over low heat until soft and translucent.
3. Add the roughly chopped mushrooms, cover, and continue cooking until they release their juices and soften.
4. Stir in the galangal, bertram, hyssop, wild thyme, sage, and salt.
5. Add the fresh spinach, cover, and cook until it wilts and reduces in volume.
6. Remove the lid and continue cooking until most of the excess moisture has evaporated.
7. Allow the filling to cool slightly before spreading it over the dough.
Kitchen tip: The filling should be moist but not watery. Removing excess liquid helps prevent soggy rolls.

Shaping and baking the rolls
1. Roll out the dough
Once the dough has doubled in size, transfer it to a lightly floured surface. Knead briefly and gently stretch and fold the dough to develop its structure and help create airy pockets. Roll it into a large rectangle.

2. Add the filling
Spread your chosen filling evenly over the dough, leaving a small border around the edges. For juicy fruit fillings, sprinkle a little fine rolled spelt over the fruit to absorb excess moisture.

3. Roll and slice
Starting from a long edge, roll the dough lengthwise into a log. Seal the seam and close the ends. Cut into 12 approximately equal pieces, around 2–3 inches thick depending on the length of your log.

4. Arrange in the baking dish
Grease a 9 × 11-inch baking dish with butter and dust lightly with cream of spelt (fine spelt semolina), or line the dish with parchment paper. Arrange the rolls with a little room between them.

5. Proof
Let the rolls rest for around 15 minutes.

5. Bake until golden
Bake in a preheated oven at 375°F (190°C) for approximately 20–25 minutes, or until the tops are beautifully golden and the dough is baked through. A skewer inserted into the bread portion should come out without raw dough.

Allow the rolls to cool slightly before serving. Savory rolls are delicious warm, while sweet rolls make a wonderful breakfast, afternoon snack, or homemade treat.

A few tips for baking with spelt:

Be gentle with the dough. Spelt gluten behaves differently from modern wheat gluten, and overkneading can weaken the dough.
- Watch the rising time. Spelt dough can rise quickly. Look for approximately doubled volume rather than relying strictly on the clock.
- Avoid overly wet fillings. Excess moisture can prevent the center of the rolls from baking properly.
- Use parchment paper.
- Adjust the baking time as needed. Very moist fillings or tightly packed rolls may require a few extra minutes.
These rolls are a wonderful example of how one simple spelt dough can become several different dishes, depending on the season, available ingredients, and your family's preferences.

Inspired by the tradition of cooking with spelt and aromatic herbs cherished in St. Hildegard of Bingen's teachings.