An easy upgrade to your breadbasket, these beautiful rolls have all the flavor of whole wheat, but with a soft, flaky texture. Sprinkle with sesame seeds or flaxseeds before baking for added crunch.
- 2 1/2 tsp. active dry yeast
- 1 1/2 cups water, at room temperature
- 2 1/4 cups finely ground spelt and emmer blend
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 Tbs. plus 1/2 tsp. kosher salt
- 1/4 cup olive oil
- Fleur de sel for sprinkling
In the bowl of an electric mixer fitted with the dough hook, combine the yeast and water and let stand until slightly foamy, about 5 minutes. Add the spelt and emmer blend, flour, kosher salt and olive oil and beat on medium-low speed until just incorporated. Increase the speed to medium and beat for 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
Transfer the dough to a large flour-dusted bowl and cover with a clean kitchen towel. Let stand at room temperature until nearly doubled in volume, about 1 hour.
Line a baking sheet with parchment paper. Transfer the dough to a lightly floured work surface, punch it down and fold it over several times. Divide the dough into 15 pieces, each about 2 oz., and shape each piece into a ball. Place the dough balls on the prepared baking sheet, cover with a kitchen towel and place in a warm spot (about 80°F) until the dough has doubled in volume and has a slightly springy texture, about 1 hour.
Preheat an oven to 400°F.
Remove the kitchen towel, brush the tops of the rolls with water and sprinkle lightly with fleur de sel. Bake until the bottom edges are lightly golden, about 10 minutes. Makes 15 rolls.
Recipe Courtesy of Dan Barber, Blue Hill.