Friday, February 12, 2010

Easy Spelt Cinnamon Rolls...

1 1/4 cup warm water
1 T yeast
Dissolve.

Mix in:
1/3 cup oil
1/3 cup honey
1 1/4 t salt
2 eggs

Mix in :
4 cups fresh spelt flour

Rest the dough for ten minutes and mix in
1 to 2 cups unbleached flour until dough is smooth.
*Dough should remain quite soft and slightly sticky-
be careful not to add too much flour.

Allow to rise until doubled.

Punch down and roll out into large rectangle, about 1/4 inch thick.
Melt half a stick of butter. Brush dough with melted butter.
Sprinkle with cane sugar, and/or drizzle with honey, and sprinkle with cinnamon.
(May add raisins if you like and/or nuts.)

Roll up like a jelly roll starting on the long side. Pinch seems together and slice into rolls
with dental floss. (Lay floss under roll, bring ends of floss over the top of the roll, cross and pull
firmly to slice.)

Butter a 9x13 and a pie plate and sprinkle lightly with cane sugar. Place rolls in pans.
Allow to rise while oven preheats.
Bake at 350 for 25 to 30 minutes until lightly browned and centers of rolls are firm and no longer doughy.



Don't worry if they are not quite doubled when you place them in the oven. They will puff up after a few minutes as you can see just below.


Mmmm! All baked and ready to eat!
Makes 24 rolls.

5 comments:

Organized Nutrition said...

sometimes you make me wanna lick my computer screen!!! I am so into spelt right now... I might try making these with spelt and fresh ground WW flour... and add some gluten and protein powder to help rise! YUM!!!!!

Joy said...

Yum...we love spelt here! We make our pizza crust with spelt only..yummy

Donna said...

I am soooo loving the spelt!

I had bought some from the store, and wasn't too impressed- but fresh-ground is great! Yummy!

It seems a little more sticky -like rye flour, don't you think?

Countrymama said...

Can I use another type of flour? Can I not divide this up and make it into a loaf instead and how?

Donna said...

Countrymama,
Any flour would work, you may have to use slightly less flour, especially if using white.

You could divide it in half and make a small loaf or even a cinnamon swirl loaf. (Just roll it out into a smaller square and don't slice. Roll up and tuck in a bread pan.)

Or you could refrigerate half the dough for two to three days later. Or even freeze the cinnamon rolls after baking.