Einkorn Crescent Rolls
Total Time: 54 mins
Soft, buttery crescent rolls made with all-purpose einkorn flour.
Einkorn crescent rolls are the perfect addition to any meal. I usually double this einkorn crescent roll recipe because there are never enough. Your family is going to love these!These einkorn crescent rolls are made with our Organic All-Purpose Einkorn Flour. For the full recipe, click here.
This homemade crescent roll recipe is perfect for Thanksgiving, Christmas, Easter or any special occasion. These einkorn crescent rolls are irresistible when they are warm and fresh out of the oven. Your family won’t be able to get enough!We’ll show you how to make these yummy crescent rolls step-by-step so you can have them any ‘ol day of the week or as the perfect side for a special meal.These are especially delicious slathered with honey butter or some jam and butter.
A tip you will want to try with this recipe and maybe for other Einkorn recipes, is to add an additional rising and kneading cycle into your process. Einkorn is lower in gluten so it has a tendency to deflate a little when it’s rising or when it’s cooking. By doing an extra kneading and rising cycle, it helps give the dough more structure and the final product will rise better.Here’s the recipe for these delicious Einkorn Crescent Rolls!
This homemade crescent roll recipe is perfect for Thanksgiving, Christmas, Easter or any special occasion. These einkorn crescent rolls are irresistible when they are warm and fresh out of the oven. Your family won’t be able to get enough!We’ll show you how to make these yummy crescent rolls step-by-step so you can have them any ‘ol day of the week or as the perfect side for a special meal.These are especially delicious slathered with honey butter or some jam and butter.
A tip you will want to try with this recipe and maybe for other Einkorn recipes, is to add an additional rising and kneading cycle into your process. Einkorn is lower in gluten so it has a tendency to deflate a little when it’s rising or when it’s cooking. By doing an extra kneading and rising cycle, it helps give the dough more structure and the final product will rise better.Here’s the recipe for these delicious Einkorn Crescent Rolls!
Ingredients
SCALE
- 4 cup Organic All-Purpose Einkorn Flour
- 1 1/4 cup Milk, warmed
- 1 large Egg
- 1/4 cup Sugar
- 1 1/2 teaspoon Salt
- 1/4 cup Butter (to spread on the dough before rolling)
- 1 large Egg (for egg wash)
- 1 tablespoon Water
- 1 1/2 tablespoon Yeast
Instructions
- In a small saucepan on the stove, warm the milk until it's warm You will want this to be the same temperature as the skin on your wrist. If it is too hot, wait for it to cool before adding to the other ingredients.
- In the bowl of an electric mixer, mix together the yeast, sugar, and warm milk. Stir until the sugar is dissolved. Let sit until it's frothy.
- Using the dough hook, add the egg, salt, and 2 cups of the all-purpose einkorn flour. Beat on low speed and add flour 1/4 cup at a time until the dough pulls away from the side of the mixing bowl. It's okay if you haven't used all of the flour.
- Continue kneading the dough with the electric mixer for 2 more minutes.
- Cover and let the dough rise double in size. About 30-45 minutes.
- Knead with the electric mixer again and add more flour, 1/4 cup at a time until the dough pulls away from the sides of the mixer again. (At this point you should have about 1/4 cup flour remaining.
- Spray a baking sheet with non-stick cooking spray.
- Sprinkle the remaining flour onto the countertop and divide the dough into 2 large, equal portions. Add a little of the flour to your rolling pin and roll the dough into a 14"-16" circle.
- Melt 1/4 cup butter and using a pastry brush, brush the butter on the dough.
- Use a pizza cutter and cut the dough into 8 pie-shaped pieces. Starting with the wide end of the dough, roll, and place on a greased baking sheet in a crescent shape. You should be able to fit 8-10 rolls on a baking sheet.
- In a small bowl, crack one egg and add 1 tablespoon of water. Use a pastry brush and brush the egg mixture on the crescent rolls.
- Put your rolls in a warm place and let them rise to almost double. About 30-45 minutes.
- Preheat your oven to 350 degrees
- Bake at 350 degrees for 12-16 minutes or until golden brown. Enjoy!
Jill is the blogger and baker behind The Carefree Kitchen. She loves experimenting with flavors in the kitchen. She loves to celebrate life with friends and family, and of course, great food! She loves grilling, baking, cooking and putting her own spin on all the classics. Check out more of her recipes at thecarefreekitchen.com.RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
53 thoughts on “Einkorn Crescent Rolls”
Can you use sourdough started instead of yeast?
Can I substitute the sugar for honey or maple syrup? Would I use the same amount and how would that affect the rest of the recipe?
I have a question, I mill all of my own grain, including Einkorn. I mix three grains to make an all purpose mix for normal baking with FMF, but have not tried much with Einkorn. Do yo make your own Einkorn “all purpose flour”? If so are you willing to share a grain mixture including proportions for the grains?
Our all-purpose einkorn flour only contains einkorn berries. The difference between the all-purpose flour verses the whole grain or fresh milled flour is that the all-purpose flour has been sifted to remove some of the bran in order to make it fluffier and easier to work with.
can i substitute the yeast with baking soda? what would be the measurement? thanks
Hi Kiz, while it is a leavening agent, baking soda is not an adequate substitute for yeast in this kind of recipe. It will not be strong enough to raise such a stiff dough.
I would love to be able to print this recipe….
Hi Patricia, You’re welcome to print the recipe. I’d suggest just copying and pasting it into a word document and printing that way.
Hi, I’d really like to make this recipe but I don’t have an electric mixer and buying one isn’t in the budget right now unfortunately. Can I make this without using an electric mixer and kneading by hand instead?
Hi Kat, kneading einkorn by hand is pretty difficult because it’s so sticky. This might be a stiff enough dough that you could do it, but I haven’t tried it.
Since einkorn is quite expensive in my country, I would like to know a bit more about the type of dough before I try it. Hope you can help. Usually I have to mix in quite a lot of very cold butter pieces in crescent dough and fold it a couple of times to create layers and get a flaky end result. This recipe seems to be more like a dinner roll recipe folded in a crescent shape. I am very curious to know if this recipe would give me the usual flaky end result
Hi Linda, You’re right. This is a crescent roll not a croissant. It’s a similar concept to a garlic knot or something like that, but it’s not going to have the flakiness of a puff pastry.
Has anyone ever made this recipe into a bread loaf?
Hi Lindsey, we haven’t tried that, but if you try it, we’d love to hear how it goes!
After learning about the digestive benefits of Einkorn flour I was happy to find and purchase some from an Amish bulk food store in Ohio that I frequent. Your crescent rolls were the first recipe I found and was brave enough to try. I struggled a bit with mixing in the flour because it stayed pretty sticky and didn’t pull away from the mixing bowl after including the amount of flour indicated in your recipe and I ended up adding a fair amount more flour both in mixing the dough as well as on my pastry sheet in order to roll it out. I did read previously that Einkorn flour doesn’t absorb liquids as much or quickly as modern flour so I figured that was the issue. Anyway, I’m pretty pleased with the results and am looking forward to trying your sugar cookie recipe tomorrow (that’s my husband’s favorite cookie!). Thank you.
I cut the yeast down to a scant 2 teaspoons, and they were perfect.
I also froze some after they cooled and reheated them days later, they were like just out of the oven.
A package of yeast is 2&1/4 teaspoons so for that amount of flour, I did not go with 1 tablespoon plus another half of a tablespoon.
The recipe says to cover and let double in size. Approximately, how long does that typically take for you?
Hi Nicole. Rise time is usually 30-45 minutes depending on how warm it is in your kitchen. Please let us know how your Einkorn Crescent Rolls turn out!
Hello-
This recipe starts with:
Spray a large glass bowl with cooking spray. For what? It was never referenced again that I saw.
KL
Thank you for pointing that out. We have updated the recipe.
How many grams is 4 cups of eikorn flour? I prefer to weight the flour rather than measure as measuring I learned you need to sift it first.
Hi Linda, I’m not completely sure on this recipe. We don’t normally weight ours. It was made with all-purpose flour which can be denser or fluffier based on how long it’s been sitting. My recommendation would be to fluff it with a whisk and then measure it.
Hello! According to Carla Bertolucci (author of the Einkorn cookbook, one cup of All Purpose Einkorn flour = 120 grams. One cup of Whole Grain Einkorn = 96 grams. I’ve been baking with Einkorn for several years using this measurement and it seems right. Hope this helps.
I was going to ask a question but I’m not sure I’m going to get a straightforward answer here Someone asked how much yeast and the answer was it’s “fixed”. What does that even mean?
Everytime someone asks a question or seems a somewhat robotic, system generated response comes with no real answer to the real question.
thanks. I’m glad you know exactly how much yeast, what kind of yeast and if you should still key it rise twice if you are going to put something inside the dough, like a hotdog, so that yous turns out great.
have a nice day!
Hi Mark, thank you for reaching out. I personally answer all the questions, and I’m happy to help if you have a question. I believe the “fixed” comment had to do with an error someone pointed out in the recipe that was fixed. The amount of yeast was missing, so the recipe has been fixed to accurately reflect the correct amount of yeast. The recipe calls for active dry yeast. And we have not tried to add something like a hotdog, but I would guess the rises would be the same. Let me know if you still have questions.
How would I use this recipe with fresh ground einkorn flour? We do not use any all purpose flour, the fresher the better everything tastes 🙂
Hi Stephanie, thank you for your question. I wouldn’t hesitate to try it. If you don’t use all-purpose, you’re familiar with how whole grain can change the texture of the final product. You may consider adding a little more water, but I would just watch consistency.
Does anyone know if this is dough can be used in a casserole recipe that calls for store-bought refrigerated crescent roll dough?
Hi Courtney, it should work just fine.
Hoping for a quick reply as I am actually in the middle of making this. . . uh oh. I am making this for pigs in a blanket- confused about how to do the second rise. Or do I just not do it, and wrap around the cocktail weiners and bake without the second rise?
Hi Julie, I have not attempted to use this recipe for that purpose. I’m sorry for not seeing your question earlier. We would love to hear what you did and how it turned out!
I cannot find yeast anywhere right now. Is nutritional yeast the same thing and if not can I make my own?
Hi Roseann, thank you for your question. Nutritional yeast is completely different from the yeast you use to raise bread. It’s more of a spice. Walmart usually has it with that section. Amazon also has it. Just make sure you type in “Nutritional Yeast.”
Can you provide instructions to make ahead and freeze? Thank you!
Hi Kelly, we have not done that, but I recommend freezing unbaked and unrisen. So you we need to allow for a few hours for them to thaw and rise before baking. Not having done it, I can’t give you very specific info, but we’d love to hear how it turns out.
Can you use freshly milled einkorn flour for these rolls?
Hi Kathy, we haven’t done that. You are welcome to try it. You will want to watch consistency, but it is definitely worth a try!
Have you posted the Crescent Roll recipe with the active dry yeast?
Where?
HI Peter, you can use active dry yeast in this recipe. Does that answer your question?
What kind of yeast, active dry or instant? I am figuring active dry but want to make sure. Thanks!
Hi Debbie, this recipe was done with Active Dry yeast. Thank you!
Made these crescent rolls using coconut sugar and almond milk. Made 24 nice size rolls. The results were great – so light and fluffy just like my mom used to make. We have been grain free and predominately paleo for years. It was wonderful to have light fluffy rolls. This was the first thing I made using Einkorn flour and I cannot wait to try other recipes
Hi Debbie, we really appreciate the feedback and are so glad you enjoyed the recipe!
I was so glad to see this recipe. My husband has been asking for pigs in the blanket and I can’t have regular flour I react. I’m going to surprise him with these. Thanks so much.
Hi Susan, that is awesome! We’d love to hear how they turn out!
NO YEAST?
Hi Karen, the recipe has been fixed to include the yeast. We apologize for the mistake!
Am I missing it? How much yeast?
Hi Carrie, the recipe has been fixed to include the yeast. We apologize for the mistake!
Uh…how much yeast?
?
Denisr
Hi Denise, the recipe has been fixed to include the yeast. We apologize for the mistake!
Did I miss where the yeast amount was listed in the recipe?
Hi Julie, the recipe has been fixed to include the yeast. We apologize for the mistake!