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These are easy and fluffy dinner rolls, perfect for any feast!
SCALE
Ingredients
1/4cupHoneyPlus 1 tablespoon to proof yeast
1/2cupButter
1cupMilk
1 1/2teaspoonReal Salt
1/2cupVery hot tap water
1tablespoonYeast
2Eggs
4 1/2- 5 1/2cupEinkorn All Purpose Flour5 1/2 to 6 1/2 if using whole grain einkorn flour
Instructions
1. In a saucepan, heat honey, butter, milk, and salt until scalded. Remove from heat and let cool.2. In a small bowl, mix water and 1 tablespoon of honey. Add yeast and leave to proof for a few minutes.3, In mixing bowl combine eggs, 1 1/2 cups of flour, and milk mixture. Mix well.4. Add yeast mixture. Mix well.5. While mixing, add remaining flour 1 cup at a time until it reaches a smooth satiny consistency (3-4 cups for white flour, 4-5 for whole grain).6. Knead on floured surface for 8 to 10 minutes.7. Place in greased bowl and cover loosely with greased plastic wrap until doubles in size (about 45 minutes).8. Shape into rolls about golf ball size and place in greased cake pan.9. Cover loosely and leave in warm place to rise about 30-45 minutes.10. Bake at 350º for about 25-30 minutes until golden brown (Rolls with whole grain einkorn flour will not darken very much so be aware of that).11. Once they've been removed from the oven, butter the tops and let cool a little before serving. Perfect for any side or sandwich.WIth Shredded Salmon SaladWith Butter
Note: These also make great cinnamon rolls. At step 8, roll dough out into a thin rectangle. Cover with butter, cinnamon, and sugar of your choice (We used sucanat). Roll up into long cylinder and cut into rolls with a string or piece of floss. Then follow steps nine and ten.
Hi Su, we have not tried that so I can’t vouch for an egg substitute but I imagine it would work fine with something like a flax egg since it also has yeast.
Hi Heather, There wouldn’t be any significant changes. Depending on how freshly milled it is, you may need to add more flour. I’d just watch consistency.
I’m not really a baker – but I can fake it. Haha. My journey into baking breads with freshly ground einkorn has been a bit of a journey. First of all, I had no idea what “scalding” is. I had to look it up. Then, I added the first 1 1/2 cups of flour and stopped counting. I just added, mixed, waited a second, and evaluated… One cup at a time.
This Einkorn recipe is truly amazing! The entire family loved it as well.
It goes perfectly with soups, stews, I even made them into hamburger buns, and they were a big success!
I think this is the only recipe I have made so far that i haven’t modified the ingredients =)
I left it very wet (And sticky) and decreased the rise times by about half because i have a very quick working yeast! (And i did use oat milk, which worked out fine!)
They are amazing, light, fluffy, golden brown, and they hold together well!
Thank you for this recipe!
And, we are now using flour from Einkorn.com, and i have noticed a big difference in comparison to other Einkorn flours!
11. Once they've been removed from the oven, butter the tops and let cool a little before serving. Perfect for any side or sandwich.
103 thoughts on “Einkorn Dinner Rolls”
Is there an eggless version of this or can i skip or substitute eggs reliably in this recipe please..
Hi Su, we have not tried that so I can’t vouch for an egg substitute but I imagine it would work fine with something like a flax egg since it also has yeast.
Would there be any changes for freshly milled einkorn flour?
Hi Heather, There wouldn’t be any significant changes. Depending on how freshly milled it is, you may need to add more flour. I’d just watch consistency.
If I want to make this into hamburger/sandwich rolls, how long should I cook them? just until lightly browned? Going to try tomorrow.
Hi Debbie, it will probably be similar but I haven’t tried it. I would suggest just watching it until it is golden brown.
I’m not really a baker – but I can fake it. Haha. My journey into baking breads with freshly ground einkorn has been a bit of a journey. First of all, I had no idea what “scalding” is. I had to look it up. Then, I added the first 1 1/2 cups of flour and stopped counting. I just added, mixed, waited a second, and evaluated… One cup at a time.
Wish I could post a picture. They’re beautiful!
Hi KiCo, We’re so happy to hear it! Baking with einkorn is no joke. It can be very tricky. We’re glad it worked well for you.
You didn’t share when to add the salt in the instructions so I forgot to add it. 🙁
Hi Lisbeth, it’s actually in step one with the butter, milk, and honey. Sorry it wasn’t more conspicuous! I hate when I leave salt out of my breads.
This Einkorn recipe is truly amazing! The entire family loved it as well.
It goes perfectly with soups, stews, I even made them into hamburger buns, and they were a big success!
I think this is the only recipe I have made so far that i haven’t modified the ingredients =)
I left it very wet (And sticky) and decreased the rise times by about half because i have a very quick working yeast! (And i did use oat milk, which worked out fine!)
They are amazing, light, fluffy, golden brown, and they hold together well!
Thank you for this recipe!
And, we are now using flour from Einkorn.com, and i have noticed a big difference in comparison to other Einkorn flours!