Rustic (Refrigerator) Spelt Rolls...

I love this recipe! It makes a nice and light roll, works well from the fridge, it has a yummy crisp texture on the bottoms, and-its an egg dough! Love egg doughs!

But, with it being an egg-dough, that also means it is a sticky dough and should remain so. No over-flouring with these ;-)

I've been making this once a week (til I ran out of spelt) and having rolls, monkey bread, etc for 3 different days.

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3 cups warm water

2 1/2 T yeast

Dissolve.

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Mix in;

3 1/2 t salt

1/2 cup honey

2/3 cup melted butter (make sure its not too hot)

4 eggs

2/3 cup powdered milk

8 cups spelt flour

2 to 2 1/2 cups unbleached flour

Knead very well, if needing by hand, keep them oiled.

This is a sticky dough and if too much flour is added, it will be tough and won't rise well.

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May cover and store in fridge or separate. Just be sure to put it in a container that has room for expansion or you may not like this dough in the morning! ;-)

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Drop by walnut-sized spoonfuls or pinches, into sprayed muffin pan.

Allow to rise until doubled, approx. 30 to 40 minutes, depending on temperature.

Bake at 350 for approx. 16 minutes. Butter tops.

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I usually make one batch of rolls as soon as I make the dough and put the rest in the fridge, split up into gallon ziploc bags. Just press the air out so it can rise some.

This dough also can be used for monkey bread (above) and cinnamon rolls.

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To use after refrigeration, lay dough our for 10 to 15 minutes. Knead and drop into muffin tins or pinch off pieces for monkey bread(roll in butter, then cinnamon-sugar, drop in bundt or other pan and let rise 30 minutes then bake at 375 for about 40 mins), or roll out for rolls. This dough warms and rises pretty quick, approx. 40 minutes. This is also a great dough for breakfast foods since its fairly quick for a yeast dough. When made at supper time, they rise and bake during the time you prepare the rest of the meal. :-)

Makes about 4 dozen rolls.

My family is crazy about them- :-)