Whole Grain Mini Spelt “Croissant” Bread Rolls


I really love the smell of homemade baked goods in my kitchen. There is something really special about your home smelling of freshly baked bread in the morning. These mini rolls here are perfect for a Saturday morning treat with some butter or just for a quick bite when you don’t have time for a proper snack. They might take an hour all together to make, but they are really worth it!


250g spelt flour (I used half whole grain and half regular)

1/2 tsp sugar

1/2 package fresh yeast (21g)

1 cup warm milk

1 tbsp olive oil

pinch of salt

Gauda cheese, grated

Poppy seeds


1. Mix fresh yeast with warm milk and sugar and let sit for about 10 minutes to activate it.

2. In a large bowl, place a tablespoon of olive oil on the bottom, add a pinch of salt and then cover it with the flour. That way you will prevent the yeast from getting in contact with the oil before you mix it with the flour, which would prevent the dough from rising properly.

3. Once the yeast has been activated, transfer it into the bowl with flour and knead into a smooth, firm dough. Add some warm water or flour if needed, to reach the desired consistency. Cover the bowl and let the dough rise for about 30 minutes. It should be double in size in the end.

4. Preheat the oven to 200 degrees Celsius.

5. Divide the dough into two pieces and roll each piece into a thin circle on a floured surface. Cut each rolled dough circle into 8 pieces and roll each into a croissant like roll. Place them on a baking tray covered with baking paper.

6. Cover each roll with some water and sprinkle generously with grated cheese or poppy seeds.

7. Bake for 20 minutes and serve warm.



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