Spelt, yoghurt & pumpkin seed rolls

Spelt, yoghurt & pumpkin seed rolls

10 rolls
Cooking time
30 mins
Deidre Rooney

Both tangy and sweet, these are lovely served warm at breakfast and also great with thick wintry soups.

From the grocer


Quantity Ingredient
18g dried active yeast
2 tablespoons soft light brown sugar
200g plain yoghurt
200g wholemeal spelt flour, plus extra for dusting
200g white spelt flour
1 1/2 teaspoons salt
sunflower oil, for oiling
1 egg, beaten
pumpkin seeds, for sprinkling


  1. Put the yeast, 50 ml lukewarm water and 1 teaspoon of the sugar into a bowl, stir well and leave somewhere warm for 15 minutes. Stir the rest of the sugar into the yoghurt and mix well.
  2. Sift together the flours and salt, then put the bran collected in the sieve back into the flour. Make a well in the centre and pour in the yeast mixture, then the yoghurt. Mix with a wooden spoon or a blunt knife and bring the ingredients together with your hands to form a dough. Gradually add about 25 ml lukewarm water – more or less as required – or more flour if the dough is too wet.
  3. Knead for 10 minutes by hand or 6 minutes in a mixer with a dough hook. Place in an oiled bowl, turning to coat, and cover with lightly oiled plastic wrap. Leave somewhere warm for 1 hour.
  4. Preheat the oven to 200°C. Line a baking tray with baking paper.
  5. Lightly dust a work surface with flour and knock the dough back for about 30 seconds. Using floured hands split the dough into 10 little balls. Place them on the prepared baking tray, leaving space for the rolls to expand. Cover loosely with oiled plastic wrap and leave somewhere warm for about 30 minutes.
  6. Carefully brush the rolls with the egg and sprinkle over the pumpkin seeds. Bake for 30 minutes, or until golden, then remove from the oven and leave to cool on the baking tray. Once the rolls are cool enough to handle, move them onto a wire rack.
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