These delicious bread rolls are made with spelt flour, giving them a distinctive nutty taste. A sprinkle of poppy seeds adds an attractive finish and texture, but you can leave them plain if you prefer.
Measure out 300ml (1/2 pt) lukewarm water in a jug, add the honey, oil, and yeast and leave in a warm place until frothy, about 15 minutes. If making in a food processor fitted with a dough hook, put the flour and 2 tsp salt into the bowl and, while the motor is running on slow, add the liquid. Continue to mix for 7-8 minutes, until the dough looks and feels smooth and soft.
If making by hand, put the flour and 2 tsp salt into the bowl and add the liquid, mixing quickly with a spoon to incorporate and saturate all the flour. Tip out onto a lightly floured surface and continue to knead for about 10 minutes, until the dough looks and feels smooth and soft.
Return to the bowl and cover with lightly oiled cling film, or a damp cloth, and allow to rise in a warm place until doubled in size, for around an hour.
Divide the dough into 9 even pieces and shape into balls. If you want really even-sized rolls then weigh them, they should be about 110g (3 1/2oz) each. Place onto a non-stick baking tray dusted with flour. Cover with film or a damp cloth and allow to rise again in a warm place until roughly doubled in size, around an hour.
Heat oven to 220°C/200°C fan/gas 8. Brush the rolls with the beaten egg and sprinkle on some seeds, if using. Put in the oven then turn down the temp to 200°C/180°C fan/gas 6 and bake for 15-20 minutes, until risen and golden. Cool on a wire rack.
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