Dinkelbrötchen (Sourdough Spelt Rolls)
Jump to VideoIf you love European-style rolls with a crisp crust and soft crumb, these Dinkelbrötchen (sourdough spelt rolls) are such a treat to make at home. They have a lovely, a bit nutty spelt flavor, a beautiful shape, and are just a bit different from your regular bread roll to make them interesting. I love that they work for breakfast, soup night, or an easy lunch, and once you make them a time or two, the process feels simple and natural.
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Ingredients
- 300 g all-purpose flour or bread flour
- 200 g flour fresh milled spelt
- 320 g water
- 100 g active sourdough starter
- 9 g salt
- 5 g sugar or honey
- 10 g olive oil optional
Instructions
- In a large bowl, combine both flours, water, sourdough starter, salt, sugar or honey, and olive oil (if using). Mix until no dry flour remains and a rough dough forms. Cover the bowl with a lid, plate, or damp towel and let it rest for 30 minutes.
- Perform 2–3 sets of stretch and folds over the next hours or so. To do this, grab one side of the dough, stretch it up, and fold it over itself. Turn the bowl and repeat a few times. That constitutes one set, Cover the dough between each set so it doesn’t dry out.
- Cover the bowl and let the dough rise at room temperature for about 3–6 hours. It should look slightly puffy and airy, but not necessarily doubled.
- Turn the dough out onto a lightly floured surface. Divide into 8–10 pieces and shape into loose balls. Cover and let them rest for 10–15 minutes.
- Flatten each piece slightly, fold one side toward the center, then gently roll into a short oval. Place seam-side up on a lined baking tray.
- Cover the rolls and let them rise for 1–3 hours, until slightly puffy. Alternatively, place them in the fridge overnight and bake the next day.
- Preheat the oven:- Conventional oven: Preheat to 220°C (425°F)- Fan (convection) oven: Preheat to 200°C (390°F)Place an empty baking dish or tray on the bottom rack while the oven heats.Just before baking, score rolls in a way that you do a simple vertical line down the longer side, and carefully pour a cup of boiling water into the hot dish to create steam.Place the rolls in the oven and bake for:- Conventional oven: Bake 18–22 minutes- Fan oven: Bake 16–20 minutes
- The trick to getting those nice open tops on bread rolls is a second score right after they go into the oven.Bake for 3–5 minutes, then take the tray out and deepen the cuts slightly. Put them back in to finish baking, and once done, cool them on a wire rack.
Video
Notes
- What “traditional” actually looks like
These aren’t perfectly smooth buns. The surface should look slightly uneven, and the score should open nicely in the oven. - Why the fold matters
That simple fold creates a weak spot in the dough. When the rolls hit the oven, that’s where they expand.
→ This replaces scoring and gives that classic bakery look. - Oval vs round
Traditional Brötchen are often slightly oval, not perfectly round. - Don’t over-tighten the shaping
Gentle shaping gives better oven spring and that rustic look. - Steam = crust
Steam helps create that thin, crisp crust you expect from bakery-style rolls. - Spelt behavior
Spelt ferments faster and feels softer. Watch the dough, not just the clock. - Overproofing tip
If the rolls spread too much, they may be slightly overproofed, but still bake them. - Overnight option
Cold fermentation improves flavor and makes the dough easier to handle.
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Nutrition
Serving: 1g | Calories: 202kcal | Carbohydrates: 41g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 352mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Calcium: 9mg | Iron: 2mg
