Last week, I shared my tips for baking with einkorn but I failed to include my Einkorn Dinner Rolls recipe.
These are simple old-fashioned rolls with the wonderful taste of Einkorn. I bake them in cake pans but you can also bake them in small loaf pans for tiny loafs of bread!  Give it a try yourself! For the recipe… Click here
Ingredients
SCALE
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.
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Reviews
104 thoughts on “Einkorn Dinner Rolls”
Heidi
The recipe calls for scalded milk. Isn’t this too hot and won’t it kill the yeast?
Heidi, the milk needs to be scalded and then cooled. You are correct. If you pour it straight in it will kill the yeast. This is why we put it in step one so it can cool while you’re doing other things. I will add some specification to the recipe.
Thank you for developing and posting this recipe for all of us to enjoy! I just made the Einkorn dinner rolls and they turned out really nice – golden, very fluffy and delicious. I am taking them to our Thanksgiving dinner tomorrow and I am sure they will be enjoyed a lot. I switched to Einkorn a year ago because of its lower glycemic index (our son is T1Diabetic) and I know more or less how to work with it. I kneaded only 5 minutes and I baked for 20 minutes because they turned golden. Making them was rather easy and fun! Congratulations on a great recipe!!!!
My first time trying and my rolls didn’t rise … the first rise was good (in the bowl) but once I had them on the baking sheet they hardly rose at all. In the oven there was little change … no rise and very dense. I’m sad! I followed the recipe exactly. Any thoughts?
Pam, I’m sorry that happened. We have had people report success with this recipe and we have never had that happen, but we’ve had fails in other recipes, so I definitely understand. Einkorn can be tricky. It’s hard to say exactly what went wrong because there are so many factors and I wasn’t there for the process. I would make sure your yeast is good. I would also recommend putting it in the oven with the light on for the second rise. Another thing that may help is letting it rise a little less in the bowl and making sure you don’t knead it between risings. Just punch it down and shape the rolls. I hope that one of these things works for you.
Hi Kimberly, you’ll need to use your best judgement on this one, but the water needs to be hot enough to melt the honey and it cools down really fast. Once you’ve mixed the honey, it’s cool enough to add the yeast. I’ve adjusted the instructions to make that more clear. If you think your tap water is too hot for that, you can adjust accordingly.
Hello! Okay, I’ve made plenty with einkorn over the last several years and this is the best recipe I’ve ever tried for rolls. Period. They rise was wonderful and the finished texture was light and tender. What accounts for this? I’m so used to einkorn not rising as much and ending up a bit dense in the finished product, but these rolls are divine and the cinnamon roll version is delicious, too!
When kneading I kept my board well floured and didn’t knead for more than 5 minutes. The first rise was in 20 minutes and the second was about 25 minutes.
This recipe has me at a loss as to how it achieves such a ‘modern wheat’ rise and lightness? Very un-einkorn like.
Diana, I’m so glad the recipe is working so well for you. Having worked with einkorn, I’m sure you’ve learned some things about what works. I think the success of this recipe is due to a combination of things – the eggs, the ratios, the increased yeast, not over-kneading it, the all-purpose flour. Those are all things that help einkorn along.
Hi, I would like to try this recipe but this looks like sweet bread because you use 1/4cup honey. what if I would like to make plain one? can I substitute the honey? how should I adjust the recipe?
can I use instant yeast? if yes what should be the qty?
Thanks
Lina
Lina, the yeast we suggest is instant yeast, so you can just use that amount. As for the honey, this is not a sweet bread. Almost all roll recipes use sweetener of some kind because yeast needs it to work properly. It doesn’t actually add very much sweetness to the final product. You can remove the honey if you’d like, but the rolls won’t rise as well.
So confused
I use berries that I grind, is that just whole wheat flour? If I’m grinding how do I get all purpose flour? I purchased a grinder so I could bake anything out of the einkorn /berries I guess I have been misinformed and misunderstood. I also need the carb count, sugars gr per what ever, how do I figure it out. Can I substitute allouse in place of sugar ,honey.
Hi Lyn, if you’re grinding the berries yourself without removing anything, that is whole grain flour. All-purpose flour has something removed. Ours has the bran removed; some brands remove the bran and the germ. You won’t be able to get tru all-purpose flour in your home because it requires specialized equipment. However, if you run your freshly ground flour through a fine mesh strainer, you’ll get something that more closely approaches all-purpose flour. I’m not very familiar with allulose, but I imagine it could be substituted without too much trouble. However, in a recipe like this, the sweetener is there to give the yeast something to feed on. If allulose is vastly different chemically, it may not serve this function, but it will add a slight sweetness to the bread. You could also just leave the sweetener out and just make sure you let it rise long enough. Are you asking for the carb count of the finished product or of einkorn?
This is the best bread I have ever made, with any flour. I followed notes from others who used this recipe. I left it very wet to work with, but I think that is what made the difference. I tried braiding it and forming it into a circle. It was a little too wet to keep the look of a braid but it stayed in the circle. I placed 3 colored boiled eggs (for Easter) in the braid before it raised for the last time.
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.
104 thoughts on “Einkorn Dinner Rolls”
The recipe calls for scalded milk. Isn’t this too hot and won’t it kill the yeast?
Thank you.
Heidi, the milk needs to be scalded and then cooled. You are correct. If you pour it straight in it will kill the yeast. This is why we put it in step one so it can cool while you’re doing other things. I will add some specification to the recipe.
Thank you for developing and posting this recipe for all of us to enjoy! I just made the Einkorn dinner rolls and they turned out really nice – golden, very fluffy and delicious. I am taking them to our Thanksgiving dinner tomorrow and I am sure they will be enjoyed a lot. I switched to Einkorn a year ago because of its lower glycemic index (our son is T1Diabetic) and I know more or less how to work with it. I kneaded only 5 minutes and I baked for 20 minutes because they turned golden. Making them was rather easy and fun! Congratulations on a great recipe!!!!
Hi! Are you aware of whether or not almond milk will work for this recipe?
Stacy, we have never tried it, but I imagine almond milk would work just fine.
Hi! I was wondering if I could use coconut oil instead of butter?
Ricki, yes you can substitute coconut oil for butter but I would suggest adding another 1/2 teaspoon of salt if you do.
My first time trying and my rolls didn’t rise … the first rise was good (in the bowl) but once I had them on the baking sheet they hardly rose at all. In the oven there was little change … no rise and very dense. I’m sad! I followed the recipe exactly. Any thoughts?
Pam, I’m sorry that happened. We have had people report success with this recipe and we have never had that happen, but we’ve had fails in other recipes, so I definitely understand. Einkorn can be tricky. It’s hard to say exactly what went wrong because there are so many factors and I wasn’t there for the process. I would make sure your yeast is good. I would also recommend putting it in the oven with the light on for the second rise. Another thing that may help is letting it rise a little less in the bowl and making sure you don’t knead it between risings. Just punch it down and shape the rolls. I hope that one of these things works for you.
I think hot tap water is too hot. Kills the yeast. Should be deeply warm.. not hot
Hi Kimberly, you’ll need to use your best judgement on this one, but the water needs to be hot enough to melt the honey and it cools down really fast. Once you’ve mixed the honey, it’s cool enough to add the yeast. I’ve adjusted the instructions to make that more clear. If you think your tap water is too hot for that, you can adjust accordingly.
Hello! Okay, I’ve made plenty with einkorn over the last several years and this is the best recipe I’ve ever tried for rolls. Period. They rise was wonderful and the finished texture was light and tender. What accounts for this? I’m so used to einkorn not rising as much and ending up a bit dense in the finished product, but these rolls are divine and the cinnamon roll version is delicious, too!
When kneading I kept my board well floured and didn’t knead for more than 5 minutes. The first rise was in 20 minutes and the second was about 25 minutes.
This recipe has me at a loss as to how it achieves such a ‘modern wheat’ rise and lightness? Very un-einkorn like.
Diana, I’m so glad the recipe is working so well for you. Having worked with einkorn, I’m sure you’ve learned some things about what works. I think the success of this recipe is due to a combination of things – the eggs, the ratios, the increased yeast, not over-kneading it, the all-purpose flour. Those are all things that help einkorn along.
How do I get all-purpose flour? I have Einkorn berries that I will grind.
Hi Kim, you can order all-purpose flour here.
I didn’t know you can’t knead it very long. I’m making now and although I didn’t set timer, I hope I didn’t knead too long?
Recipe sounds great.
Hi, I would like to try this recipe but this looks like sweet bread because you use 1/4cup honey. what if I would like to make plain one? can I substitute the honey? how should I adjust the recipe?
can I use instant yeast? if yes what should be the qty?
Thanks
Lina
Lina, the yeast we suggest is instant yeast, so you can just use that amount. As for the honey, this is not a sweet bread. Almost all roll recipes use sweetener of some kind because yeast needs it to work properly. It doesn’t actually add very much sweetness to the final product. You can remove the honey if you’d like, but the rolls won’t rise as well.
So confused
I use berries that I grind, is that just whole wheat flour? If I’m grinding how do I get all purpose flour? I purchased a grinder so I could bake anything out of the einkorn /berries I guess I have been misinformed and misunderstood. I also need the carb count, sugars gr per what ever, how do I figure it out. Can I substitute allouse in place of sugar ,honey.
Hi Lyn, if you’re grinding the berries yourself without removing anything, that is whole grain flour. All-purpose flour has something removed. Ours has the bran removed; some brands remove the bran and the germ. You won’t be able to get tru all-purpose flour in your home because it requires specialized equipment. However, if you run your freshly ground flour through a fine mesh strainer, you’ll get something that more closely approaches all-purpose flour. I’m not very familiar with allulose, but I imagine it could be substituted without too much trouble. However, in a recipe like this, the sweetener is there to give the yeast something to feed on. If allulose is vastly different chemically, it may not serve this function, but it will add a slight sweetness to the bread. You could also just leave the sweetener out and just make sure you let it rise long enough. Are you asking for the carb count of the finished product or of einkorn?
This is the best bread I have ever made, with any flour. I followed notes from others who used this recipe. I left it very wet to work with, but I think that is what made the difference. I tried braiding it and forming it into a circle. It was a little too wet to keep the look of a braid but it stayed in the circle. I placed 3 colored boiled eggs (for Easter) in the braid before it raised for the last time.