Super Soft Spelt Flour Bread Buns
Servings: 6 huge buns
Ingredients
Dough (see note 1)
- 250ml (1 cup) milk
- 50g (3½ tbs) butter
- 1 egg (medium)
- 400-450g (3⅓ - 3¾ cups) spelt flour (see note 2)
- 7g (2¼ tsp) dried yeast (see note 3)
- 1 tsp sea salt
- 1 tbs sugar
Instructions
Bread Machine:
- Add the milk, butter, and egg to your bread machine pan.
- Then, add 400g (3⅓ cups) of flour, and the remaining ingredients. Set your machine to make dough.
- On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough. Read here for more info.
Stand Mixer:
- Add the milk, butter, and egg to your stand mixer bowl. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
- Then add 450g (3¾ cups) of flour, and the remaining ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread. Read here for more info.
- Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 5 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
- Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
- When the dough is ready, knock it back, and on a floured surface, form into a rough ball.
Both Methods:
- Grease a baking dish or line an oven tray with baking paper.
- Divide the dough into six fairly equal parts, and roll into balls.
- Place the balls in the dish or on the tray with just a little space between them (you want them to join together when baking, as this is what makes them so soft)
- Cover with a tea towel and leave to rest for around 30 minutes.
- Pre-heat the oven to 200°C (400°F).
- Bake the buns in the lower part of the oven for around 20 minutes, until nice and golden on top (they are ready when they sound hollow when tapped on the bottom) - see the main post for more info.
- Either allow to cool a little and then serve warm with dinner or eat them cold with your favourite filling. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- I have made the dough using both a stand mixer and bread machine with identical results. I have not made the dough by hand, but I see no reason why you couldn't do so!
- You can use spelt or regular flour for this recipe (just use the same amount). You may need a little more flour if using all-purpose (plain) flour.
- In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe instant yeast is the most similar to our dried yeast.
