Quick spelt-rosemary rolls

They all thought I went to the store and got them.

Recipe adapted from Il Ricettario Completo Magazine di La Porva del Cuoco
time: 15 min preparation + 25 min baking + 20 min cooling
makes 6 rolls

ingredients

• 170 g (1 2/5 cup) whole spelt flour
• 150 g (1 cup) regular flour
• 7 g (2 teaspoons) dry yeast
• 1 teaspoon salt
• 1/2 teaspoon dry rosemary, crushed in a mortar
• 210 ml (5/6 cup) water, not cold
• 30 g (1/3 cup) olive oil

instructions

1. Preheat oven to 240C/460F (fan force function). Prepare a baking sheet lined with parchment paper. 
2. In a bowl of a standing mixer with a needle attachment, sift in flours, yeast and rosemary. Turn the mixer on low. Slowly pour in water mixed with salt and oil. Knead for 10 minutes. 
3. Form six 1.25 cm (1/2 inch)-thick discs. Place them on a baking sheet, comfortably spaced. Bake for 25 minutes till lightly browned. Remove rolls from the oven and let them cool for about 20 minutes.

notes

• the little rolls taste fantastic; crunchy crust and chewy inside; 
• I guessed salt and rosemary amounts pretty good; the water amount, I had to double;
• the little rolls can be even smaller; the original recipe made 10;
• could be a cute party treat with a little tomato and prosciutto;
• I had one with butter and it was a WOW;
• I never made a yeast recipe without the "inactive time"; it comes in handy when you don't have any time;
• one was left the day after and it tasted even better; I made sure I ate it.