Sometimes you want fresh homemade rolls without having to work with yeast, knead dough for a long time, or wait around for it to rise.
These simple whole spelt rolls are my answer.
I’ve made these rolls myself, and this is the combination and method that gave me the result I was looking for. They are made with whole spelt flour, almond milk, pure maple syrup, avocado oil, baking powder, and baking soda—with no yeast and no added salt.
Because this is a fairly loose batter rather than a traditional bread dough, I baked the rolls in regular cupcake liners. They worked, although the liners became quite full. Next time, I would consider trying larger liners or a jumbo muffin pan to give each roll more room to expand.
The result is a hearty whole-spelt roll that can be made without waiting for yeast dough to rise.
Why Make Rolls Without Yeast?
Traditional bread rolls depend on yeast and usually require time for the dough to rise. This recipe takes a different approach.
Baking powder and baking soda provide the leavening, so there is no yeast and no traditional rising period. That makes these rolls convenient when you want to bake bread the same day without planning around a long fermentation.
They aren’t intended to duplicate a light, fluffy yeast dinner roll. They have their own hearty texture and character.
Why Whole Spelt?
Spelt is an ancient grain related to wheat. Whole spelt flour contains the bran, germ, and endosperm of the grain rather than being a refined white flour.
I also enjoy the hearty, slightly nutty flavor that whole spelt brings to bread.
One important point: spelt contains gluten, so these rolls are not gluten-free.
Spelt can behave differently from ordinary wheat flour and generally benefits from gentle handling. That’s particularly easy with this recipe because there’s no need for extensive kneading. Mix the batter until everything is combined, portion it, and bake.
No Added Salt
You’ll notice that I don’t add salt to this recipe.
That’s intentional. The recipe contains baking soda, which is sodium bicarbonate and contributes sodium of its own. I found that I didn’t need additional salt to get the result I wanted.
Ingredients
Makes approximately 10–12 rolls
- 3½ cups whole spelt flour, with a little extra available if needed
- 2 tablespoons organic pure maple syrup, preferably Grade B Dark/Robust if you like a stronger maple flavor
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon baking soda
- 2½ cups unsweetened almond milk
- Up to 2 additional tablespoons almond milk, if needed
- 2 tablespoons avocado oil
- Cupcake liners
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare a muffin pan with cupcake liners.
I originally made these using regular cupcake liners, and they worked. However, there is quite a bit of batter, and the liners became very full. Larger liners or a jumbo muffin pan may give the rolls more room to expand, although that is a variation rather than the method I originally tested.
2. Combine the Dry Ingredients
In a large mixing bowl, combine:
- Whole spelt flour
- Baking powder
- Baking soda
Mix well so the leavening ingredients are evenly distributed throughout the flour.
3. Combine the Wet Ingredients
In a separate bowl, combine the almond milk, maple syrup, and avocado oil.
Stir until well combined.
4. Make the Batter
Pour the wet ingredients into the dry ingredients and gently mix until everything comes together.
Don’t overmix. The mixture will be considerably looser than a traditional bread dough.
If it seems too thick, add up to 2 additional tablespoons of almond milk. If it seems unusually thin, a small amount of additional spelt flour can be added.
5. Fill the Liners
Divide the batter among the cupcake liners.
If you’re using standard liners, keep in mind that this is a substantial amount of batter. Don’t be surprised if the rolls become quite large as they bake.
6. Bake
Bake at 350°F for approximately 1 hour and 5 minutes, or until the rolls are browned on top and cooked through in the center.
Yes, these really did take about an hour and five minutes when I made them. That’s longer than you might expect for something baked in cupcake liners, but it was the baking time that worked for my batch.
Ovens vary, so use the appearance and doneness of the rolls as your final guide rather than relying on the clock alone. A toothpick inserted into the center can help you check whether the middle is baked through.
7. Let Them Cool
Remove the rolls from the oven and allow them to cool before eating.
They’re especially enjoyable while still slightly warm and can be served alongside a meal or with your favorite spread.
What I Learned From Making Them
One thing I learned from my first batch is that regular cupcake liners work, but they’re probably smaller than ideal for this recipe.
The rolls expanded quite a bit. If I make them in larger liners or a jumbo muffin pan in the future, I’ll update this recipe with the results.
That’s part of experimenting in the kitchen: sometimes a recipe works, and you can still see ways to make the next batch even better.
A Few Tips
Don’t overmix the spelt. Mix only until the ingredients are incorporated.
Expect a loose batter. This isn’t a traditional kneadable bread dough.
Regular liners work, but larger may be better. Regular cupcake liners are what I actually used. Jumbo liners are an option I’d like to try, rather than something I’m claiming to have tested already.
Don’t expect a yeast-roll texture. Baking powder and baking soda create a different crumb and texture from yeast.
Don’t pull them out simply because an hour sounds long. Mine needed approximately 1 hour and 5 minutes to bake through properly.
A Simple Alternative to Yeast Rolls
I like recipes that use simple ingredients and don’t make homemade food unnecessarily complicated.
These rolls don’t require refined white flour, refined sugar, added salt, or commercial yeast. The maple syrup adds a touch of sweetness, avocado oil adds richness, and whole spelt provides the hearty grain flavor.
Most importantly, this is the version I actually made and tested in my own kitchen. Where I’ve suggested something I haven’t tested yet—such as using jumbo liners—I’ve said so.
That’s how I want to share recipes on Poppa Ben: what worked for me, what I learned, and what I might try differently next time.
Recipe Inspiration
This recipe was developed with inspiration from A Virtual Vegan’s yeast-free spelt bread and Minimalist Baker’s vegan spelt rolls, while adapting the idea into my own no-yeast, whole-spelt individual rolls.
The A Virtual Vegan recipe is a yeast-free spelt loaf, while the Minimalist Baker recipe uses yeast. This recipe uses a different combination and method based on what worked in my own kitchen.
Interested more in spelt bread recipes? Take a look at my posts on Sourdough Sensitivity and check out my other post for a great recipe for sourdough bread.
Ben — known to his clients and readers as Poppa Ben — is a certified practitioner of Natural Bioenergetics (formerly Health Kinesiology) with decades of hands-on experience helping people restore their energy and vitality. He writes about natural health, nutrition, herbs, energy work, and the occasional skin-healthy recipe. His approach always comes with the same reminder: your body wants to be in balance, and sometimes it just needs someone to listen.