Einkorn Crescent Rolls
Featured Comment
“Just finished making these. They are amazing. Incredible. You were right – no gluten reaction and the whole family loves them. simply Amazing!!”
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Einkorn Crescent Rolls
- PREP TIME:
- COOK TIME:
- TOTAL TIME:
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SERVINGS: 15
Description
Buttery and savory einkorn crescent rolls. Eat them plain, with butter and jam, or as a sandwich!
SCALE
Ingredients
- 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.
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51 thoughts on “Einkorn Crescent Rolls”
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.