Buttery and savory einkorn crescent rolls. Eat them plain, with butter and jam, or as a sandwich!
- 4 cups Organic All-Purpose Einkorn Flour
- 1 1/4 cups Milk, warmed
- 1 large Egg
- 1/4 cup Sugar
- 1 1/2 teaspoons Salt
- 1/4 cup Butter (to spread on the dough before rolling)
- 1 large Egg (for egg wash)
- 1 tablespoon Water
- 1 1/2 tablespoons Yeast
- Spray a large glass bowl with non-stick cooking spray
- 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.
- 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
- Preheat your oven to 350 degrees
- Bake at 350 degrees for 12-16 minutes or until golden brown. Enjoy!
Are you looking for more recipes? Check out the amazing recipe for Einkorn Chocolate Chip Cookies, Einkorn Dinner Rolls, and Einkorn German Pancakes
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.
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!
Uh…how much yeast?
Hi Denise, 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!
Hi Karen, the recipe has been fixed to include the yeast. We apologize for the mistake!
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!
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!
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!
Have you posted the Crescent Roll recipe with the active dry yeast?
HI Peter, you can use active dry yeast in this recipe. Does that answer your question?
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!
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.
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.”
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!
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.
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.
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 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.