Ingredients

In the breadbaking machine:
300ml water
2 tsp salt
1 tbsp sugar
50ml oil
600g white spelt flour ( or combination of whole and white spelt)
2 tsp instant yeast

Method

Set machine for dough only (in mine it takes 1.5 hours), when the programme is finished, start it again for a few minutes, as it ends risen and needs to be kneaded again. If the dough looks to sticky, add a little flour.

Tip out onto a floured surface, cut into pieces (depending how big you want your rolls), shape a little (I don’t do much with mine, so the whole process takes me minutes), put on baking trays on baking paper and brush with water.

Put trays and a small cup of water into the oven and leave for another 30 min to rise.

Bake for ca 20 min at 180 °C, until slightly browned and sounding hollow if you tap the bottom.
The baking time of course depends on the size of the rolls, so keep an eye on them the first time .

Working time: once you know the routine, probably 5 min …

tip: white spelt plus Khorasen is also a yummy option