Recipe: Twisted overnight spelt-rye rolls


Tanja’s blog is a constant source of cooking inspiration and I have tried yet another one of her bread recipes, this time one for overnight spelt-rye rolls. Ever since I returned from my trip to Germany, the land of bread, – oh, just over three month ago – I’ve been missing the fresh rolls for breakfast. Ha, who am I kidding? I am ALWAYS missing German rolls and bread. So, this was the perfect recipe to try upon my return a couple of months ago and I am finally sharing the recipe.

I slightly changed the ingredient list, but they were super-easy to prepare and so tasty!


Twisted overnight spelt-rye rolls
Author: San
Prep time:
Cook time:
Total time:
Serves: 8
Delicious fresh rolls for the weekend!
  • 350g (12 oz) spelt flour
  • 200g (7.5 oz) rye flour
  • 10g (0.35 oz) salt
  • 5g (0.18 oz) active dry-yeast
  • 25g (o.9 oz) liquid honey
  • 400g (14oz) lukewarm water
  1. The night before, mix the flour, salt and dry-yeast in a bowl. Add honey and water (I mix them together beforehand) and knead for 2 minutes on low, then 6 minutes on medium speed (I use my KitchenAid with kneading hook) until smooth. Cover with a kitchen towel and let sit for an hour at room temperature. Briefly knead again and then cover and put in the fridge over night.
  2. The next morning, let the dough warm up at room temperature for about 30-60 minutes. Dust your countertop with flour and then carefully place the dough on the flour and loosely roll the dough into a 16-inch strand. Then divide into 8 pieces and slightly twist each piece.
  3. Line a baking sheet with parchment paper and let the 8 rolls rise again for about 30 minutes.
  4. Meanwhile, heat the oven to 480°F and place a small bowl with water on the bottom.
  5. Transfer the baking sheet to the oven and bake the rolls for 10 minutes. Then open the oven door to let built-up steam escape. Spray the rolls with a little bit of water and then bake for another 10-15 minutes until lightly browned.


Take out and let cool on an oven rack. Then enjoy when still slightly warm (although they’ll also keep well for a couple of days)! I love it with jam or gouda cheese.
  1. Yum, those look so good! My gluten free heart aches for good bread as GF bread just isn’t the same!!

    1. Oh, I am sorry… this must be so hard to not be able to eat gluten. BUT, if I recall, rye is gluten free… so you could make these just with rye flour :)

  2. Looks yummy. I may have to try them ;-)

Comments are closed.