For Thanksgiving I made some very similar sourdough spelt herb rolls, however these are made with whole grain spelt and have no white flour. Please see that post for more detailed instructions. I like these a whole lot better, and I prefer that they are whole grain. I made these larger since I wanted to use them as hamburger buns. They were perfect and I would not change a thing in this recipe.
Sourdough Whole Spelt Herb Buns:
- 3 Cups Spelt Flour (Freshly Ground)
- 1 Cup Sourdough Starter
- 1/2 Cup Buttermilk
- 1 Egg
- 2 Tablespoons Butter
- 2 Tablespoons Honey
- 1 Tablespoon Sea Salt
- 1 Tablespoon Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon White Pepper
- 1 Tablespoon Dried Minced Onion
- 1/2 Teaspoon Black Sea Salt
Take ingredients and mix together to form dough (for more details see roll post). At this point you can wrap in plastic and store in the refrigerator for up to 24 hours for a more sour dough (which is what I did) or it can be used right away. Roll dough out until it is about 1/2 inch thick. Cut into rounds.
Place cut outs onto parchment paper lined baking/cookie sheet.
In a bowl mix together dried onion and sea salt.
Mix together and spread evenly on top of the buns.
Allow dough to rise until it has almost doubled, then place into the oven at 350 degrees for about 20 minutes.
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