Makes 14 to 16 buns
600 ml cold water
15 g yeast
1 tsp salt
1 tbsp honey
250 g plain white flour
400 g stone ground course spelt flour
Tip Soft dough gives flat but juicy rolls. A firmer dough maks rolls higher but less juicy.
MIX THE YEAST INTO THE WATER IN A BIG MIXING BOWL, then add salt and honey, then mix in the flour and give a good stir using a wooden spoon as it is a very soft dough. Cover the bowl with cling film and place in the refrigerator overnight or for at least 6 hours.
PREHEAT THE OVEN TO 225 DEGREES.
COVER A BAKING TRAY WITH BAKING PAPER and with two spoons place the number of rolls you need on the baking tray. Bake in the oven 225 degrees for 20 minutes.
Now it is time to take a shower, the rolls will be ready for breakfast when you are!
THE ROLLS SHOULD BE GOLDEN and properly baked through, a way to test that, is if you knock with the tip of your finger on the bottom and the sound is hollow, then the rolls/bread are done. Let them rest at a wire rack for 5 minutes before serving for breakfast!
REPEAT EVERY MORNING till there is no more dough. They taste wonderful, and they will make your house smell of home baked bread in the morning.
SERVE THE ROLLS WITH cheese, the strawberry jams page… or a banana.
PHOTO BY Columbus Leth