Onion Jam Spelt Bread Rolls

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These chewy yet soft golden dinner rolls are filled with a homemade onion walnut jam. They smell incredibly delicious and make the perfect accompaniment to a bowl of steaming hot soup or a hearty stew on a cold winter day.

7 g Dried yeast
2 tsp Coconut sugar
160 ml Buttermilk (or water), lukewarm
200 g Spelt bread flour
100 g Whole spelt flour
1/3 tsp Sea salt
2 tbsp Olive oil
180 g Onion jam, homemade or storebought
1 Egg, lightly beaten

Place yeast, sugar and warm buttermilk or water in a jug. Set aside in a warm place for 10 minutes or until frothy.
Add bread and whole spelt flour into a large mixing bowl. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic.
Place in a large, lightly greased bowl. Cover with a damp kitchen towel and set aside in a warm place for 1 hour or until doubled in size.
Using your fist, punch dough down. Turn onto a lightly floured surface and knead for 2 minutes or until smooth. Divide dough into 6 even portions. Roll each portion into a ball. Place on lightly floured oven tray. Set aside for 10 minutes to rise.
Meanwhile preheat the oven to 200C/400F. Grease one maxi muffin tray well with olive oil.
Roll each portion of dough into an oval. Slice the dough 6 times all the way to the center of the dough. So you have 6 strips at the bottom. Place 30 grams of onion jam on upper side of the dough, then roll up to seal the filling. Coil the length of dough roll into a snail shape and place in the prepared muffin tray. Repeat with the remaining dough portions.
Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Brush the top with egg. Bake for about 20 minutes. Turn rolls onto a wire rack to cool. Serve at room temperature.

Onion Jam Spelt Bread Rolls

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