Easy Spelt Buns Recipe
These spelt buns are so good! I can confidently say that they are super tasty. After making them for yourself, you’ll see what I’m talking about.
They are soft, chewy and moist; but they’re also sturdy. Therefore you can make any burger you want with them. In addition, they make the house smell amazing while they’re baking.
FYI: These spelt buns are also delicious warm from the oven, topped with butter and jam. The butter just melts right into the bread.
And the jam (my favorite is strawberry) gives the buns an even more amazing taste. The perfect treat, I’d say.
About Spelt Flour..
These spelt buns contain some pretty simple ingredients, I must admit. Actually, I’ve been making these buns on an almost weekly basis. They taste incredible, and most of all; they’re so easy to make!
First of all, have you ever worked with spelt flour? It’s an incredible flour that’s both very nutritious and super tasty. It adds so much rustic flavor to breads and rolls.
Fun fact: I’ve recently found out that spelt flour has amazingly been around since the early Biblical days (source)! Therefore this flour is categorized as an ancient grain.
Another great thing about spelt flour, is that you can usually sub it in equal amounts with regular flour.
For this spelt bun recipe, I used a mixture of spelt and all-purpose flour to ensure a balance of soft chewiness and sturdiness.
Main Ingredients of These Spelt Buns:
Extra Virgin Olive Oil – I’m sure mostly everyone knows how beneficial it is for one’s health. On the other hand, it adds so much flavor and moisture to breads, rolls, etc.
One important thing I would like you to know, is that extra virgin olive oil is better to use than regular olive oil. I’m not telling you what to do. I’m just suggesting what is better for you and your family health-wise.
Regular olive oil costs less, yes; but extra virgin olive oil costs more because it’s of a higher quality. It’s not as highly processed as regular olive oil, therefore it doesn’t contain any icky pesticides or solvents. In other words, it’s more pure..
Honey – To add some sweetness to these spelt buns, I used a couple tablespoons of honey. I think it’s the perfect amount for these buns to not be bland. You can add less if you’d like, but I think you’ll find it gives the perfect level of sweetness.
If you prefer a vegan alternative to honey, or just don’t have any on hand; you can use pure maple syrup as a substitute.
Active Dry Yeast – I mainly use active dry yeast for my recipes. But I’ve also used instant yeast with great success. Therefore, you can choose to use active dry or instant yeast for this recipe.
Very Similar Yet Slightly Different
There’s really only one main difference between the two yeasts. Active dry yeast has to be activated prior to adding in the other ingredients.
This means that it has to be added to warm (not too hot) water, and then it has to sit for a few minutes.
Foam = A Successful Yeast Activation
The yeast is successfully activated when it turns to foam. If it doesn’t foam – then the buns, or whatever other bread you make; won’t turn out well. In that situation, it would be best to purchase fresher yeast to use.
With the instant yeast, it’s more convenient; because you just add it in with the other ingredients. No activating necessary. But overall, either one is super easy to use.
Supplemental Ingredients for this Spelt Buns Recipe:
Here are the other basic ingredients that you will need, in addition to the ingredients mentioned above.
- Warm Water (between 110-115 degrees): You don’t want the water to be too hot, or the yeast won’t activate. This only applies to active dry yeast.
- Dairy or Dairy-Free Milk: The addition of a little milk helps the buns to be more soft and moist.
- Salt: Last but not least, these buns (or any other bread) usually doesn’t have as much flavor without salt. This recipe only calls for one teaspoon. If you’re on a sodium-restricted diet though, you definitely should omit it; or add less..
I would so appreciate it if you give a rating below, and comment if you loved this spelt buns recipe. Thank you so much, and be blessed.
Easy Spelt Buns Recipe
- 1 cup water
- 2 tbsp dairy or dairy free milk
- 2 1/2 tbsp honey or pure maple syrup
- 1 packet active dry yeast instant yeast can also be used
- 1 tbsp + 1 tsp extra virgin olive oil
- 1 tsp salt
- 1 1/2 cups spelt flour
- 1 1/4 cups all-purpose flour + 5 1/2 tbsp extra may need to add an extra 2-3 tsp or so as needed
- Add the water, extra virgin olive oil, honey (or syrup), and milk to a large bowl. Stir together. Microwave on high for a couple of minutes or less, until the mixture is warm, but not overly so. Or you can add the ingredients to a pot, and warm on the stove.*You don’t want the mixture to be too hot, or the yeast (active dry only) activation will fail. For the best results, make sure the temperature is between 110-115 degrees*
- Add the packet of active dry yeast to the mixture. Stir, and then let it sit for about 5 minutes. After the five minutes, the mixture should be foamy.*If you’re using instant yeast, you can just add it to the warm water mixture, then add in the other dry ingredients to form the dough*
- After the active dry yeast has been activated, add in the remaining dry ingredients (salt and both flours).If you prefer, you can add the ingredients to a bread machine, and proceed with the recipe.
- On a floured surface, knead the dough (by hand or using a machine) for 8-10 minutes; until it becomes only slightly sticky.You may need to sprinkle (just a) tad more flour over the dough, if necessary. But not to where it becomes too stiff.
- After the dough has been kneaded, form it into a ball. Then oil a large bowl (or the bowl you mixed the ingredients in). Add the dough to the bowl, and roll it around until it’s coated with the oil.Cover the bowl loosely with a kitchen towel, then let the dough sit in a warm place; for an hour. The dough will double in size during this time..
- After the hour is up, cover a large baking sheet or pan with parchment paper. On a floured surface, divide the dough into 7 pieces (can divide into 6 pieces for larger buns).Form each piece into a ball, then place on the baking sheet; spaced apart. Using the heel of your hand, press each ball of dough down until it’s flatter. Flatten them according to how thick you want your buns to be.
- After all of the dough is shaped, cover the pan with a large kitchen towel (you may need more than one). Let the dough rest again for 33-35 minutes until they rise again.Preheat your oven to 375 degrees. Brush the tops of the dough with an egg wash (1 egg lightly whisked with 1/4 tsp water and milk) for a more richer crust.For a vegan/dairy free option, brush the tops of the dough with nondairy milk.
- Bake the buns for 5 minutes at 375 degrees. After the five minutes is up, turn the oven temp down to 350 degrees. Bake the buns for 18 more minutes or so, until they’re golden brown. *For even baking, rotate the pan halfway through the baking time*
- Brush the tops of the buns with melted dairy/nondairy butter right after you remove them from the oven. This adds even more flavor, and an appealing shine.Cool to your desired warmth before serving (doesn’t take long).