Einkorn Dinner Rolls – High Extraction Flour

Posted May 29, 2014 by leisaw
These beautiful Einkorn dinner rolls are a wonderful addition to any meal!

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  • 3 1/2 teaspoons Yeast
  • 2 1/2 tablespoons Sugar
  • 3/4 cup Whole Milk
  • 1 large Eggs
  • 1 large Egg Yolk
  • 3 1/4 cups High Extraction Einkorn Flour (Or double sifted after being ground medium fine)
  • 3/4 teaspoon Sea Salt
  • 12 tablespoons Unsalted Butter


  1. Mix the 3 1/2 tsp yeast and the 2 1/2 Tbsp sugar together. Heat 1/4 cup of the milk to between 110 degrees and 115 degrees. Sprinkle your yeast/sugar mixture over your warm milk and let it rest until softened. 3-5 minutes.

    just right

    Finished Einkorn dinner rolls, ready to eat!

  2. Add the remaining 1/2 Cup of milk, egg, and egg yolk and whisk to combine.
  3. Put all these liquid ingredients into a standing mixer with a paddle attachment.
  4. Add 2 Cups of White Einkorn Flour (My baking tips for einkorn teaches how to make white einkorn flour.)
  5. Then add your 1 tsp of salt.
  6. Mix on low and add all of your butter 2 tbsps at a time. Make sure it’s completely mixed in before you add the next 2 tbsp.
  7. Add your remaining 1 1/4 Cup High Extraction Einkorn flour.
  8. Change your paddle attachment our for your dough hook and knead it on low for 4 minutes.
  9. Grease a bowl generously with either butter or olive oil and turn your dough into the bowl.
  10. Cover with plastic wrap and place it in a warm place to rise until doubled. It took about 90 minutes for me.
  11. Lightly grease two cake pans.
  12. Cut the dough into equal portions. For me I weighed them at 2 ounces each and it ended up being 18 portions.
  13. Roll each portion into a ball. I roll them against the counter to make them smooth.
  14. Place 7 of the balls of dough around the outside of the circle and then two in the inside.
  15. Place the pans inside a large garbage bag and then place a glass of hot water between the two of them so that the bag never touches the rolls. Tuck the ends of the garbage bag under the pans.
  16. Let them rise 45 minutes.
  17. Meanwhile preheat your oven to 350 degrees.
  18. Remove your rolls from the bags and bake them for 20 minutes or until golden brown.
  19. Let them cool for 5-7 minutes and then separate the rolls and serve them warm!
  20. Enjoy!  They are delicious!
just right rise

Einkorn Rolls Rising

5 thoughts on “Einkorn Dinner Rolls – High Extraction Flour

  1. Julie Weaver

    My rolls were extremely soft and they all became one large roll in my pan. I put in all the ingredients. What do you suggest?

  2. Naomi Snider

    Is it 3/4 tsp salt or 1 tsp salt? Instructions state differently than ingredients. Also, should the butter be melted or just softened? And one more: my mixer does not have a paddle attachment; I’m not even sure what that is, but all mine has is a couple styles of whisks and dough hook. Do you suppose the dough hook will work for the entire job? Thank you if will answer these questions. I cannot wait to try these rolls!

  3. John of Indiana

    A suggestion: For 3 -1/2 cups of flour only 1 teaspoon of yeast is necessary. It will be a tastier bread with less yeast flavor AND the rise will be the same, but maybe a little slower, so wait two hours.

    1. Admin

      Hello, the person who created this no longer works here, so I don’t know for sure what she used, but since there is a yeast proving period, I would recommend active dry yeast. If you just have instant, I wouldn’t hesitate to use it.


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