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.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
Reviews
104 thoughts on “Einkorn Dinner Rolls”
Kristine
Can I use regular sugar instead? If not how can I make this like a sweet roll? How much honey? Thanks!
Hi Kristine, you can use regular sugar and it should work fine. This is not a particularly sweet roll, so using sugar instead of honey wouldn’t really make it sweeter. You would need to add more. Since we haven’t done that, I can say exactly what that would do to consistency, but you could play around with that.
Hi Jennifer, real salt is harvested from Salt Lake. It hasn’t been bleached or stripped of its minerals, so it’s much better for you. Their website is realsalt.com.
I made these rolls today, but used a sourdough leaven instead of yeast, it was so good! I made my leaven and added the 1/2 cup water to it after it developed overnight. All other ingredients remained the same. Will totally make again. Perfect for pulled pork sandwiches.
Susannah, what size or measurement did you use for the sourdough leaven? I’d be interested in trying this version as well as the yeast version. Thanks.
This is such a late reply, but I created a levain with 2 tablespoons (30g) of sourdough starter, 1/2 cup (130g) water & 1 cup (120g) all-purpose einkorn flour. I let that sit overnight until bubbly. I used this entire levain in place of yeast.
This is such a late reply, but I created a levain with 2 tablespoons (30g) of sourdough starter, 1/2 cup (130g) water & 1 cup (120g) all-purpose einkorn flour. I let that sit overnight until bubbly. I used this entire levain in place of yeast.
Hi Mhenson, sticky doesn’t necessarily mean it won’t turn out. Some of our best bread has been really sticky dough. If it holds its shape and you can work with it enough to shape it despite the stickiness, it will be probably be just fine.
I just made this dough – followed the recipe explicitly – but even after 5.5 cups of flour it is still SO sticky! I tried adding .5 cup more but it didn’t make much of a difference. There’s no way I can knead it…… I have no idea what to do. Just letting it sit right now. Hoping maybe someone answers me soon 🙂 It’s my first time trying einkorn flour – trying it for my daughter who has celiac disease.
Hi Maya, einkorn does tend towards stickiness. You can add a little more flour, but the biggest factor that contributes to einkorn’s stickiness is overkneading. It does not need to be kneaded as much as wheat breads and goes a little crazy if it is. Don’t need it in the mixer any longer than absolutely necessary to incorporate the flour. We use this recipe a lot and have had a lot of people have success with it, but there is a learning curve with einkorn and it takes a certain feel. In the beginning when we were experimenting, we had several experiences where we overkneaded our einkorn dough and ended up with something like concrete, so I definitely understand. I hope this helps a little bit.
Thank you 🙂 The rolls came out awesome (I did end up adding a bit more flour which helped lessen the stickiness). I have since made pancakes as well and those were great too!!
Ohhhh I’m real nervous now because I had a similar experience while making mine. I was using my Kitchenaide stand mixer and the dough wa sticky. I kept thinking it needed more flour. I was using the the kneading paddle. I then put on my counter and kneaded some more! I seriously hope I don’t end up with concrete! All I can think of is how much that flour cost . . .
Hi Dawn, that should work. We’ve never tried it but we substituted almond milk and it worked fine so it doesn’t appear to be too particular. Let us know how it turns out!
I once cook sour dough bread regularly, but stopped because I felt that bread was bad for us. There was so much convincing evidence out there that I believed it would be to my best interest to stop eating bread as much as possible. How sad. I have now found einkorn wheat and am ready to try bread again. These rolls sound and look delicious!
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”
Can I use regular sugar instead? If not how can I make this like a sweet roll? How much honey? Thanks!
Hi Kristine, you can use regular sugar and it should work fine. This is not a particularly sweet roll, so using sugar instead of honey wouldn’t really make it sweeter. You would need to add more. Since we haven’t done that, I can say exactly what that would do to consistency, but you could play around with that.
can sea salt be substituted?
Hi Jennifer, yes, sea salt can be substituted.
I am eager to try this recipe with my freshly ground einkorn wheat berries. I just am wondering, what is “real salt” exactly? Thank you, Jennifer
Hi Jennifer, real salt is harvested from Salt Lake. It hasn’t been bleached or stripped of its minerals, so it’s much better for you. Their website is realsalt.com.
I made these rolls today, but used a sourdough leaven instead of yeast, it was so good! I made my leaven and added the 1/2 cup water to it after it developed overnight. All other ingredients remained the same. Will totally make again. Perfect for pulled pork sandwiches.
Hi Susannah, thank you for the tip. That is a great idea!
Susannah, what size or measurement did you use for the sourdough leaven? I’d be interested in trying this version as well as the yeast version. Thanks.
This is such a late reply, but I created a levain with 2 tablespoons (30g) of sourdough starter, 1/2 cup (130g) water & 1 cup (120g) all-purpose einkorn flour. I let that sit overnight until bubbly. I used this entire levain in place of yeast.
Susanna – or whoever used this recipe with sourdough – I’d like to know how much sourdough you used instead of the 1T dry yeast. Thanks!
This is such a late reply, but I created a levain with 2 tablespoons (30g) of sourdough starter, 1/2 cup (130g) water & 1 cup (120g) all-purpose einkorn flour. I let that sit overnight until bubbly. I used this entire levain in place of yeast.
How long to rise when using the leaven?
I wish to use my sourdough leaven as well.
Thank you for the suggestion.
Hi Marlene, Thank you for the great question. We have not tried adapting this particular recipe for natural leaven. I would recommend the following article for help with that: https://traditionalcookingschool.com/food-preparation/convert-recipes-to-sourdough-aw043/.
Can I make the dough a day ahead? I need them for Sunday but before 10am. What should I do?
My dough is really sticky also. I didn’t want to add more flour and I would have to kneed it more. Will they turn out ok?
Hi Mhenson, sticky doesn’t necessarily mean it won’t turn out. Some of our best bread has been really sticky dough. If it holds its shape and you can work with it enough to shape it despite the stickiness, it will be probably be just fine.
I just made this dough – followed the recipe explicitly – but even after 5.5 cups of flour it is still SO sticky! I tried adding .5 cup more but it didn’t make much of a difference. There’s no way I can knead it…… I have no idea what to do. Just letting it sit right now. Hoping maybe someone answers me soon 🙂 It’s my first time trying einkorn flour – trying it for my daughter who has celiac disease.
Hi Maya, einkorn does tend towards stickiness. You can add a little more flour, but the biggest factor that contributes to einkorn’s stickiness is overkneading. It does not need to be kneaded as much as wheat breads and goes a little crazy if it is. Don’t need it in the mixer any longer than absolutely necessary to incorporate the flour. We use this recipe a lot and have had a lot of people have success with it, but there is a learning curve with einkorn and it takes a certain feel. In the beginning when we were experimenting, we had several experiences where we overkneaded our einkorn dough and ended up with something like concrete, so I definitely understand. I hope this helps a little bit.
Thank you 🙂 The rolls came out awesome (I did end up adding a bit more flour which helped lessen the stickiness). I have since made pancakes as well and those were great too!!
Maya, I’m so glad they worked out for you. Einkorn is really great once you get over the initial how-do-I-work-with-this phase.
Ohhhh I’m real nervous now because I had a similar experience while making mine. I was using my Kitchenaide stand mixer and the dough wa sticky. I kept thinking it needed more flour. I was using the the kneading paddle. I then put on my counter and kneaded some more! I seriously hope I don’t end up with concrete! All I can think of is how much that flour cost . . .
Hi! Can I use buttermilk for this recipe instead of milk?
Hi Dawn, that should work. We’ve never tried it but we substituted almond milk and it worked fine so it doesn’t appear to be too particular. Let us know how it turns out!
Can I use greek yogurt instead of milk?
Hi Lorena, yes, but since it is more viscous, you may need to add a little water. Just watch consistency.
I once cook sour dough bread regularly, but stopped because I felt that bread was bad for us. There was so much convincing evidence out there that I believed it would be to my best interest to stop eating bread as much as possible. How sad. I have now found einkorn wheat and am ready to try bread again. These rolls sound and look delicious!
A real sourdough bread made with true sourdough starter should not be harmful to you or cause any kind of reaction.