Parsnip & Rosemary Spelt Rolls

Hello :) My bread making adventure is continuing with these rustic, parsnip filled rolls. Just like the rye soda bread I made a little while ago, these rolls require no yeast and are super simple. You might even like to think of them as dense, savoury scones. The recipe is versatile and it is suggested that you can bake it as a whole loaf or vary the herbs and the root vegetables if you wish. It would be delightful, served with a bowl of hot soup! There is a decent amount of parsnip in the rolls too and you can really taste their earthy sweetness, which I love.

Recipe: Parsnip & Rosemary Spelt Rolls (adapted from Vegetarian, Alice Hart)

Ingredients-
olive oil, to oil and drizzle
220g parsnips, coarsely grated
275g spelt flour*
1 teaspoon baking powder
1 tablespoon chopped rosemary, plus extra sprigs
1 teaspoon salt
2 eggs, beaten
2 tablespoons milk

*Self-raising flour can be used instead of spelt flour and baking powder.

Method-
Preheat the oven to 190 degrees celsius. Oil a baking tray or line it with non-stick baking paper.

Mix the parsnips, flour, rosemary and salt in a large bowl. Make a well in the centre and add the beaten eggs and milk. Use a knife to quickly mix everything together to form a rough dough, being careful not to overwork it. Divide the dough into 6 pieces and shape each into a round shape. Slash the tops with a sharp knife and press a small rosemary sprig onto each. Drizzle with olive oil.

Bake for about 25-30 minutes until golden. Cool on a wire rack if you like, but these rolls are best eaten warm. I served mine with butter and ricotta :)

Enjoy the Easter break! What are your plans? I am off as usual to the National Folk Festival in Canberra, where I'll be camping, volunteering and basically getting my hippy on! 

Hannah x