Spelt bread rolls with sun-dried tomatoes

I love to bake and eksperiment with different kinds of flour and different things to put in the bread. Most of the time it's just a combination of the things in my cabinet.
These are spelt bread rolls with sun-dried tomatoes and here is the recipe:

Spelt bread rolls with sun-dried tomatoes
- 12 bread rolls

4 dl (1½ cup + 3 tbsp) water
25 g (0.88 oz) baker's yeast
125 g (1 cup) whole wheat flour
225g (1 3/4 cup) spelt whole wheat flour
225g (2 1/5 cup) spelt flour
50 g (1.7 oz)  sun-dried tomatoes
a pinch of salt

Note: It's really difficult to convert between grams and cups/oz, so if you don't have a scale that measures in grams, add the flour a little at a time and see if you need to add more or less flour than the recipe calls for. 

Dissolve the yeast in lukewarm water. Add the flour, salt and sun-dried tomatoes and knead for about ten minutes until the dough is springy and smooth. Let the dough rest for 30 minutes.
Split the dough in 12 pices and shape them in to bread rolls and let them rise on a baking sheat for 2 hours.
Preheat the oven to 250 ^oC (480 ^oF).
Moist the surface of the rolls with water and sprinkel with salt.
Put the bread rolls in the oven and turn it down to 210 ^oC (410 ^oF) and bake for 14-16 minutes.

While I bake bread, I spray them/it with water a few times within the first few minutes. It makes the bread rise better and the crust more crispy.