If you’re a fan of sourdough bread and are looking for a unique twist to your baking repertoire, sourdough pull-apart dinner rolls might just be the perfect recipe for you. Combining the tangy flavour of sourdough with the nutty richness of spelt flour, these dinner rolls are not only delicious but also incredibly satisfying to make.
If you have a few minutes, let’s talk about Spelt
Spelt (Triticum spelta), also known as dinkel wheat or hulled wheat, is an ancient grain cultivated for thousands of years. Its origins trace back to approximately 5000 BCE in the Near East, and it was widely grown in Europe during the Bronze Age and Middle Ages. Spelt was a staple food in parts of Europe, particularly in Germany, Switzerland, and Austria, where it was used to make bread, porridge, and other dishes. However, its popularity declined with the rise of modern wheat varieties, which were easier to process due to their free-threshing nature. In recent decades, spelt has experienced a resurgence as a health food, valued for its nutritional benefits and unique flavour.
Spelt is closely related to common wheat (Triticum aestivum) but differs in that it has a tougher husk, which protects the grain from pests and environmental stressors. This husk must be removed before milling, making spelt more labour-intensive to process than modern wheat. Despite this, spelt has gained popularity in baking due to its nutty, slightly sweet flavour and versatility. It can be used to make bread, pasta, cookies, and other baked goods. Spelt flour is available in both whole-grain and refined forms, with whole-grain spelt flour retaining more nutrients. Bakers often note that spelt dough is more delicate and requires less water than wheat dough, making it slightly more challenging to work with but rewarding in terms of texture and taste.
Nutritionally, spelt is a powerhouse. It is rich in protein, fibre, and essential nutrients such as magnesium, iron, and B vitamins. A 100-gram serving of cooked spelt provides approximately 127 calories, 5.5 grams of protein, and 3.9 grams of fibre. It also contains a notable amount of manganese, phosphorus, and zinc. Spelt’s high fibre content supports digestive health, while its protein and nutrient density make it a valuable addition to a balanced diet. Additionally, it contains antioxidants, such as phenolic acids and flavonoids, which may contribute to its potential health benefits, including reduced inflammation and improved heart health.
One of the most common questions is whether it contains gluten. Like all wheat species, spelt does contain gluten, making it unsuitable for individuals with celiac disease or gluten intolerance. However, some people with mild gluten sensitivity report that they tolerate spelt better than modern wheat, possibly due to differences in gluten structure or lower levels of certain gluten proteins. Despite this, spelt is not gluten-free and should be avoided by those with gluten-related disorders.
Sprouted spelt is a variation that has gained attention for its enhanced nutritional profile and digestibility. Sprouting involves soaking the spelt grains in water until they begin to germinate, a process that activates enzymes and breaks down some of the starches, proteins, and antinutrients (such as phytic acid) present in the grain. This makes the nutrients in spelt more bioavailable and easier for the body to absorb. Sprouted spelt is particularly rich in vitamins, minerals, and antioxidants, and it often has a slightly sweeter, milder flavour compared to unsprouted spelt. It can be used in baking, added to salads, or ground into flour for bread and other baked goods. Some studies suggest that sprouted grains may have additional health benefits, such as improved blood sugar regulation and enhanced gut health. However, like all forms of spelt, sprouted spelt still contains gluten and is not suitable for those with celiac disease or gluten intolerance. Its growing popularity reflects a broader interest in ancient grains and nutrient-dense, minimally processed foods.
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Here’s a step-by-step guide on how to prepare these amazing sourdough pull-apart dinner rolls:
Equipment
- Small bowl or saucepan
- Large Bowl
- Danish Dough Wisk optional
- 10" Cast Iron Pan or 9"x13" baking dish
- Bench scraper or a knife
Ingredients
- 240 grams milk or plant-based milk
- 60 grams water lukewarm
- 28 grams unsalted butter room temperature
- 1 large egg + 1 for egg wash at the end
- 200 grams starter bubbly, active
- 20 grams honey or sugar
- 150 grams spelt flour I like Anita's Organic Sprouted Spelt Flour
- 300 grams bread flour
- 5 grams fine sea salt
Egg Wash
- 1 large egg yoke
- 1 splash water
- 1 tbsp sesame seeds for decoration
Instructions
- Warm the milk, water and butter in the microwave or a small saucepan and let cool to lukewarm.240 grams milk, 28 grams unsalted butter, 60 grams water
- In a bowl (or the bowl of a stand mixer), add the egg, starter, and sugar and mix to combine.I use my Danish dough whisk for this, but you can also use your mixer with a paddle attachment.1 large egg, 200 grams starter, 20 grams honey
- Gradually add the warm milk mixture.
- Add the spelt flour.150 grams spelt flour
- Add the bread flour and the salt.300 grams bread flour
- Add the salt5 grams fine sea salt
- Continue to mix until you have a wet dough that is a little sticky.
- Cover it and let it rest in a warm spot for half an hour.
- Now is a good time to feed your starter and store it according to your preferences.
- After half an hour, knead the dough for about five minutes, either by hand or with the dough hooks of your mixer.
- The dough will not form a ball but it will be shiny and smooth.
Bulk Rise
- Coat your bowl with oil and transfer the dough into it.
- Cover the dough and let it rise in a warm spot for 6 to 8 hours.
Shape The Buns
- Transfer the dough onto a floured counter.
- With your bench scraper, cut pieces of about 86 grams (3 oz) and weigh them on your scale.
- Gather the ends and roll the dough into balls.
- Place, seam down into your pan.
Second Rise
- Cover the pan with a damp kitchen towel and let it rest for 1–2 hours in a warm spot.
Bake
- Preheat your oven to 400F (205C).
- Mix the egg yolk with a splash of water and brush the tops of the buns. I like to add some sesame seeds for decoration.1 large egg yoke, 1 splash water, 1 tbsp sesame seeds
- Bake the buns in the center of your oven for 30 minutes.*
- The rolls will be golden brown and a little bit shiny.
- You can serve them warm or store them in a plastic bag for two to three days.
Notes
*Note
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I can’t stop making these