No knead overnight rolls, made with spelt flour, two ways here. These low effort buns are mixed in the evening, left to ferment overnight, and baked the next day, either in a Dutch oven for crusty rolls or on a baking sheet for dinner buns.
Add all ingredients to a large bowl and mix with a wooden spoon until well combined. The dough should be shaggy and a bit wet.
480 grams spelt flour*, 2 teaspoons sea salt, 1/4 teaspoon dry yeast, 350 ml water
Cover the bowl with a plate and set in a warm-ish, draft free place to rise overnight (8-12 hours). It should at least double in size. Once the dough has risen, tip it out onto a generously floured surface.
Cut the dough into eight equal pieces. Stretch and fold each piece, holding the centre with one hand as you pull half of the dough away from yourself and fold back toward the centre. Do this about six times, rotating the bun slightly with each stretch, until tension forms in the dough.
Flip the bun fold side down and use the edges of both hands to turn the dough with small twists until a rounded bun forms with a fairly smooth top. Set the finished bun onto parchment paper to rise.
Repeat this with each piece of dough, adding flour as needed both to the surface and your hands. See above video for additional guidance on shaping.
Method One: Crusty Rolls
Place a large dutch oven in your oven and preheat to 250°C (480°F). Heat slightly longer than usual to allow the dish to heat through.
While the oven is heating, shape the buns and set onto a piece of parchment paper that will fit in your dutch oven. You may have to do this in two rounds.
Once the oven is hot, very carefully remove the dish. Place the buns, with the parchment, into the dutch oven and cover with the lid. Place into the oven and reduce the heat to 230°C (450°F). Bake covered for 20 minutes, then uncover and bake for another 10 minutes at 200°C (400°F). Repeat if needed.
Cool the buns for 15 minutes in the dish before removing and cooling on a rack.
Method Two: Dinner Rolls
Line a large baking sheet with parchment paper. Place the prepared buns onto the baking sheet and cover with a tea towel. Let the buns rise for another 20 minutes.
While the buns are rising, preheat the oven to 200°C (400°F). Once the oven is hot, place the tray on the centre rack and bake the buns for 25-30 minutes, or until golden.
Let the buns cool for 10 minutes before removing from the pan and cooling fully on a rack.
Notes
* I prefer a mix of half light and half whole grain spelt flour. It will work with all light, all whole grain, and sprouted spelt flour, or a mix of them, with no issues.