Overnight Spelt and Walnut Breakfast Rolls (Frallor)
Overnight Spelt and Walnut Breakfast Rolls are a simple yet flavorful weekend breakfast treat! Try them topped with goat cheddar, marmalade and fresh herbs.
Frallor are popular breakfast rolls in Sweden, available in bakeries or baked at home due to their ease of preparation. I have adapted a basic recipe from Johanna Kindvall’s wonderful book Smörgåsbord to use spelt flour and have the addition of walnuts for a bit heartier flavor. I also give instructions of how to prepare the rolls for an easy rise and bake the morning you would like to serve them. This particular post is inspired by Mother’s Day, so I will be making these for my own mom on Mother’s Day morning 🙂
The Ingredients:
Spelt, also known as dinkel or hulled wheat, is one of the oldest cultivated grains in the world. This nutritious whole grain is considered one of the ancestors of modern wheat. Spelt has a lovely, nutty flavor and is packed with dietary fiber and protein. Being related to wheat, spelt does contain gluten but a form that is often more easily digested than that found in modern wheat for non-celiac consumers. In Sweden, Gotland Spelt is an heirloom spelt variety from Gotland, a Swedish island in the Baltic Sea. Spelt breads, cookies and cakes are widely available in Swedish bakeries.
I love the addition of walnuts to hearty breads. The nutty flavor is just perfect with the spelt flour. I also use some “earthy” herbs in my topping for these rolls.
Although I can’t eat much dairy anymore I do have luck with goat cheese due to its ease of digestion. This raw goat milk cheddar is packed with plenty of tangy, fruity yet mild flavor along with protein, probiotics and beneficial enzymes. The combination of this goat cheddar with some zesty orange marmalade and herbs atop the Overnight Spelt and Walnut Breakfast Rolls is just heavenly!
The Process:
Dissolve the yeast in the warm water with the maple syrup or sugar. I prefer to use the syrup but sugar is just fine. This acts as a “food” for boosting the yeast.
In a stand mixer or other large bowl, combine the spelt flour, walnuts, salt and yeast mixture until a dough forms. Turn the dough out onto a floured surface and knead until smooth. If some of the walnuts pop out of the dough while kneading, just fold them back in.
Transfer the dough to a large oiled bowl and let rise in a warm spot for about an hour or until doubled. You can also let the dough proof overnight in the refrigerator if you prefer to shape the rolls in the morning. Once the dough has proofed, punch it down to release the gases.
Cut the dough into 12 even pieces and shape each into a smooth ball.
Place the rolls on parchment on the back of a baking sheet. This will allow you to slide the parchment on to a preheated baking sheet in the oven later! Cover the rolls with plastic and refrigerate overnight (or let rise at room temperature if you chose to proof the entire dough mixture overnight).
Remove the rolls from the refrigerator and let sit out at warm room temperature, covered, for at least an hour or until slightly puffy. Preheat your oven to 500 degrees and place a baking sheet or stone in the oven to preheat, as well. This will make for a nice crisp crust once the rolls are transferred to the oven. Before baking, whisk an egg white with a little water and brush on the surface of the rolls.
Have a water bottle handy for spritzing before you start baking. Once everything is preheated and the rolls are springy, CAREFULLY slide or lift the parchment with the rolls into the oven and place on the preheated baking sheet or stone. Spritz the rolls generously with water and quickly close the oven door to create steam. Bake for about 10 minutes until the rolls are crispy and nicely browned. Cool the rolls on a rack.
The Overnight Spelt and Walnut Breakfast Rolls will develop a wonderful crackly exterior with a nice crumb inside.
Once the rolls have cooled, slice them in half to have 2 open-face servings. You may top them however you like with butter and jam, honey or nut spreads. My preference is with thin slices of the raw goat cheddar, a dollop of orange marmalade and a bit of chopped rosemary and thyme.
Overnight Spelt and Walnut Breakfast Rolls are easy to prepare first thing in the morning or on a lazy weekend. I hope you will try this fabulous combination of flavors for topping! The rolls would also be delicious with Gravlax, smoked trout salad or some goat milk yogurt cheese and radishes. Enjoy!
Overnight Spelt and Walnut Breakfast Rolls (Frallor)
Equipment
- Spray water bottle, for spritzing
Ingredients
- 1 ¼ cups very warm water
- 2 teaspoons active dry yeast
- 1 teaspoon maple syrup or sugar
- 3 cups spelt flour
- ½ cup chopped raw walnut pieces
- 1 teaspoon salt
- 1 egg white, for brushing
- Goat cheddar or other tangy slicing cheese
- Good quality orange or other marmalade
- Chopped fresh rosemary and thyme
Instructions
- Dissolve the yeast in the warm water with the maple syrup or sugar and let stand for about 10 minutes until foamy.
- In a stand mixer bowl or large bowl, combine the flour, yeast mixture, walnuts and salt. Use a dough hook attachment or mix by hand until the dough is well-combined. If using the dough hook, allow it to knead the dough until smooth.
- Transfer the dough to a lightly floured surface and knead until smooth and elastic (some of the walnuts may fall out in the process, but just fold them back into the dough).
- Place the dough in a lightly oiled bowl, cover with plastic and let rise for 1 hour until doubled.
- Punch the dough down and divide into 12 even pieces. Shape each piece into a ball and place on a parchment-lined baking sheet. Flatten the balls slightly with the palm of your hand.
- Carefully cover the pan with plastic and place in a refrigerator overnight.
- Remove the pan from refrigeration and allow the rolls to sit out at room temperature for about an hour or until slightly puffed.
- Preheat your oven to 500°. Place a baking sheet or stone in the oven to preheat.
- Whisk the egg white with a tablespoon of water. Uncover the rolls and brush each with a little of the egg white using a pastry brush.
- Once your baking sheet or stone is hot, carefully transfer the rolls on their parchment into the oven, placing on the baking sheet or stone. Spritz the rolls with water using a spray bottle and quickly close the oven door to create steam.
- Bake the rolls for about 10 minutes until they are nicely crisped and golden brown. Remove from the oven and cool completely.
Notes
Serving the Overnight Spelt and Walnut Breakfast Rolls:
- These rolls are delicious on their own or with a bit of Scandinavian butter and jam, served with coffee
- Try this delicious combination for an open sandwich:
- Slice the rolls through the middle
- Top with thin slices of goat cheddar or other tangy slicing cheese
- Add a dollop of orange marmalade
- Sprinkle with a bit of fresh rosemary and thyme
