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White Spelt Burger Bun Rolls

Makes 9 burger buns

These creamy white spelt flour burger buns are great with any kind of meat or veggie burgers. Homemade burger buns are a nice way of adding a special touch to the usual BBQ routine and if there are ever any left over, wrap and freeze them for another day.

Free from Soya, Nuts


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  1. Put the flour, yeast, sugar into a large bowl and blend them together.
  2. Separate the egg, putting the yolk into a mixing bowl and the white into a small bowl.
  3. Cover the white and save it for later.
  4. Add the milk to the egg and beat well.
  5. Pour this into the flour bowl and stir until everything looks craggy and lumpy then stir in the salt.
  6. Stir in the oil.
  7. Using your hands gather everything together into a slightly sticky dough.
  8. Knead dough in the bowl for 100 presses dusting with a little flour if needed.
  9. Cover the bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size.
  10. Rub some oil around the inside of a large baking tray.
  11. Pre-heat the oven.
  12. Knead the dough for another 100 presses.
  13. Turn the dough out onto a lightly floured surface and cut it into 9 pieces. Roll each into a ball.
  14. Place the dough balls onto the prepared baking tray and flatten until 2cm/¾” thick.
  15. Brush the reserved egg white over the top of the bun rolls.
  16. Sprinkle a pinch of sesame seeds over each bun.
  17. Cover with a clean tea towel and leave them to rise in a warm place for 40-45 minutes.
  18. Bake for 15-20 minutes until golden brown.


large baking tray, mixing bowl and clean tea towel


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-20 minutes
I just made these using my bread machine pan as a mixing bowl for steps 1 to 4 and then put it in the machine on the dough cycle. Next I prepared the rolls, let them rise and baked them. Absolutely perfection. The husband is going to be so pleased he has not had a decent bread roll in years due to being low tolerance to gluten. He can handle white spelt though.
By Miriam
08 Jan 2019
Made these buns today and they are delicious, the only thing different is that I added the yeast to 50ml of tepid water as i believe if you add yeast and salt together it kills the yeast. Then changed the milk to 250ml. Other than that the recipe was spot on.
By Rebecca
29 Aug 2018
You must need the mixture well, but otherwise the best bread roll recipe I have tried
By Shaun Cunningham
03 Aug 2018
Rolls came out very dense, not great for burgers. Dough didn't rise very well as the it was quite a dry/dense mix.
By Anders
02 Jul 2017

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