Homemade Crispy Spelt Rolls by OhMyShhef

salty Spelled

There’s nothing like the aroma of freshly baked bread wafting through the kitchen. If you’ve always thought baking a proper Czech rohlík was complicated, this recipe will prove you wrong. We teamed up with inspiring food creator ohmyshhef Charlie to bring you rolls that are perfectly crisp on the outside and soft and fluffy on the inside.

Thanks to our Nominal fine spelt flour, they’re also more nutrient-rich and have a subtle nutty flavour. And the best part? A generous amount of lard makes them unbelievably tender and delicate. Let’s get baking!

Ingredients

500 g Nominal smooth spelt flour
130 ml lukewarm water
100 ml lukewarm milk
80 g lard (softened, room temperature)
30 g fresh yeast
10 g granulated sugar
10 g salt

For brushing and topping:

Water in a spray bottle (or egg, if you want a glossy finish)
Poppy seeds / caraway seeds / salt for sprinkling

For this recipe you need the following products:

Prepare the starter: First, activate the yeast. Crumble the fresh yeast into a bowl, add the sugar, and pour in half of the lukewarm milk. Stir into a smooth slurry, dust with a little flour, and leave in a warm place for about 10–15 minutes until it becomes foamy (you’ll see bubbles and it will rise).
Knead the dough: Sift the spelt flour with the salt into a large bowl (or a stand mixer bowl). Add the activated yeast mixture, the remaining milk, the water, and the softened lard.

By hand: Knead with a wooden spoon at first, then by hand on a work surface for at least 10 minutes, until the dough is smooth and no longer sticky.
In a stand mixer: Knead with the dough hook for about 8–10 minutes on low speed.
First rise: Cover the dough in the bowl with a kitchen towel and let it rise in a warm place for 45–60 minutes, until doubled in size.
Shape the rolls: Divide the risen dough into pieces of about 80 g each (you’ll get 10–11 rolls). Shape each piece into a small ball and let them rest under a towel for 5 minutes. Then roll each ball into a triangle. Hold the wider end with one hand and the tip with the other and gently stretch the dough. Roll tightly from the wide end toward the tip, tightening the roll outward with your palm as you go.
Second rise & baking: Place the rolls on a baking tray lined with parchment paper seam-side down so they don’t unroll. Cover and let rise for another 20–30 minutes. Meanwhile, preheat the oven to 230 °C (top/bottom heat). Place an old baking tray or roasting pan on the bottom of the oven to create steam.
Finish: Spray the risen rolls with water (this helps them turn crispy) and sprinkle with poppy seeds, caraway seeds, or salt. Put them in the oven and immediately pour about 100 ml of water onto the hot tray at the bottom to create steam. Close the door quickly! Bake for 10–12 minutes until golden brown. Let cool on a wire rack.

Our tip: Spelt flour absorbs liquid a bit differently than wheat flour. If the dough feels too stiff, add an extra tablespoon of water. The lard in this recipe helps keep the rolls from turning “rubbery” and makes them beautifully tender.

Enjoy!