homemade einkorn dinner rolls on a baking sheet

Einkorn Crescent Rolls

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.

Homemade Einkorn Crescent Rolls in a bowl

unbaked Einkorn crescent rolls on a baking sheet

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.

Einkorn dough in a glass bowl

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!

Homemade einkorn crescent rolls

6 thoughts on “Einkorn Crescent Rolls

  1. hdtube

    So instead of adding more water right off the bat, I started out with a drier dough and only added enough water (25 grams) to ensure there were no dry bits of flour.  If you use a different type of einkorn all-purpose flour (such as Jovial Foods), you may need to add a little more water during mixing.

    1. Admin

      Hi Jada, I don’t know that information. That recipe was posted by a contributer. I’d suggest going to her website and asking her. Here’s the link:

  2. Vi Huisingh

    I am trying to find a way to achieve an Einkorn bread that I first tasted 20 years ago in Austria. I know it was baked in brick oven wood fired. It had maybe 1/4 Rye flour and maybe a few Einkorn berries and lots of sunflower seeds. It was fabulous. Do you have any ideas?


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