Spelt and Flax Ugly Rolls

The most mind-blowingly simple yet mouth-watering bread rolls I’ve ever made. 4 ingredients plus 10 minutes total make time? You'll never buy store bought bread again!

Course dinner, lunch, Side Dish

Cuisine American

Keyword dairy free, easy, egg free, healthy, quick, vegan, vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 148kcal

Author Buffy Ellen Gill

Cost $2

Equipment

Ingredients

2 c wholemeal spelt flour
4 tbsp flaxseeds
2 tsp baking powder
1 tsp sea salt
¾ c cold water (+ a little more)

Instructions

Add dry ingredients to a bowl, stir together with a fork, then add water and mix to a soft dough.
Sprinkle your dough ball with a little extra flour, then mould with your hands into 8 mini buns (or 4 large ones). You can make them as thick or thin as you like; I go for around 1 cm high (more surface area for toppings...).
Panfry in a flat non stick pan on low for 3-4 minutes until puffed up and risen, then flip to cook the other side for another 2-3 minutes.
Slice and serve straight away, or store in a sealed container for 3 days. To refresh them, slice and toast in a pan or toaster.

Video

Notes

Gluten free: Use your favourite gluten free flour mix, or you can use 1 c brown rice flour + 1 c buckwheat flour + 2 tsp guar gum instead of the wholemeal spelt flour. I've tried many gluten free versions of these, and while they're nice, they're not nearly as delicious as the original wholemeal spelt version. So if you're ok with gluten, I highly recommend using this.
I normally serve one small roll per child or lady, or one larger roll for a man. We flesh them out with lots of toppings, and a big salad with a yummy dressing on the side.

Nutrition