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
Thank you for this wonderful recipe. Mine turned out between a biscuit and a dinner roll. Overall very good and I will make them again. I did double the rising time both times. 🙂
I made this dough a couple of weeks ago. I split it in half and baked rolls. I froze the remaining dough. A couple of days ago, I removed the dough from the freezer and thawed in the refrigerator, it was in there for about 48 hrs. When I took it out of the refrigerator and began working with it to form it into a loaf, I noticed it smells just like wine. It smells good and looks good, but doesn’t smell like bread. Has anyone had this happen? Is it safe to eat?
Hi Chris, we have never heard of this happening before. If it just smells kind of yeasty it’s probably ok. If it smells spoiled, I wouldn’t advise eating it.
Can I use this dough to make a sandwich loaf?
If so, I would like to make add oatmeal to the loaf. Can you suggest the right measurements for adding oatmeal?
Thanks
Hello, If you are wanting a sandwich loaf recipe, I recommend this one. I don’t know the measurements for adding oatmeal to it. We have never tried that but would love to hear how it turns out!
This is hands down the BEST recipe for dinner rolls using whole grain einkorn! I grind my own whole grain einkorn right before each recipe I try out. I am vegan so I made a few adjustments to the recipe (i.e. soymilk instead of milk, arrowroot powder instead of eggs, and olive oil instead of butter) and they turned out perfect. They come out light, fluffy, even a little chewy (yum!). Absolutely love this recipe and am about to make a batch later today. Thank you so much for posting.
Your recipe says use 5 1/2 to 6 1/2 if using whole grain einkorn flour. I will be grinding the einkorn berries, freshly ground, so is that the correct amount?
Hi Susan, yes, that is correct. We almost always use freshly ground einkorn flour, and that is about the correct amount. As always, the most important thing is to watch consistency.
I made these today, I used the Kitchenaid but didn’t put enough flour in before I put on the board and kneaded it a lot to get it to the stage I needed to be able to put it in a bowl. I thing I kneaded it too much. I have been using the flour for several years now and love it, but I used to bake bread all the time, After finding out about the modern hybridized wheat I switched to Einkorn. The dough rose well the first time, but not much the second time or in the oven but I have used different recipes to try to get the bread like it used to turn out when I used the other wheat. Your recipe turns out much softer than the other recipes I have used. I know I have to let the dough stay sticky or it will be dense. I believe this recipe is good, but really needs more salt. the ratio of 1 tsp to 1 cup of whole wheat flour always worked for me, but with the all purpose flour it doesn’t need that much, but I believe 2 teaspoons is better than 11/2 in this recipe. I have also found that putting oil or butter on my hands and the bread board is so much better than extra flour unless there isn’t enough flour in the dough when it is laid on the board. That way no extra flour is kneaded into the dough. Thanks so much!
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”
Thank you for this wonderful recipe. Mine turned out between a biscuit and a dinner roll. Overall very good and I will make them again. I did double the rising time both times. 🙂
What size cake pan is used for the full recipe? A 9 x 13? 9 inch square? 9 inch round? Please advise. Thank you.
Hi Jm, yes I believe this was a 9×13 glass pan.
I made this dough a couple of weeks ago. I split it in half and baked rolls. I froze the remaining dough. A couple of days ago, I removed the dough from the freezer and thawed in the refrigerator, it was in there for about 48 hrs. When I took it out of the refrigerator and began working with it to form it into a loaf, I noticed it smells just like wine. It smells good and looks good, but doesn’t smell like bread. Has anyone had this happen? Is it safe to eat?
Thanks!
Hi Chris, we have never heard of this happening before. If it just smells kind of yeasty it’s probably ok. If it smells spoiled, I wouldn’t advise eating it.
Hi, I was wondering if you use quick rise yeast, or regular yeast?
Hi Heidi, we used instant yeast in this recipe.
Can I use this dough to make a sandwich loaf?
If so, I would like to make add oatmeal to the loaf. Can you suggest the right measurements for adding oatmeal?
Thanks
Hello, If you are wanting a sandwich loaf recipe, I recommend this one. I don’t know the measurements for adding oatmeal to it. We have never tried that but would love to hear how it turns out!
This is hands down the BEST recipe for dinner rolls using whole grain einkorn! I grind my own whole grain einkorn right before each recipe I try out. I am vegan so I made a few adjustments to the recipe (i.e. soymilk instead of milk, arrowroot powder instead of eggs, and olive oil instead of butter) and they turned out perfect. They come out light, fluffy, even a little chewy (yum!). Absolutely love this recipe and am about to make a batch later today. Thank you so much for posting.
Your recipe says use 5 1/2 to 6 1/2 if using whole grain einkorn flour. I will be grinding the einkorn berries, freshly ground, so is that the correct amount?
Hi Susan, yes, that is correct. We almost always use freshly ground einkorn flour, and that is about the correct amount. As always, the most important thing is to watch consistency.
I made these today, I used the Kitchenaid but didn’t put enough flour in before I put on the board and kneaded it a lot to get it to the stage I needed to be able to put it in a bowl. I thing I kneaded it too much. I have been using the flour for several years now and love it, but I used to bake bread all the time, After finding out about the modern hybridized wheat I switched to Einkorn. The dough rose well the first time, but not much the second time or in the oven but I have used different recipes to try to get the bread like it used to turn out when I used the other wheat. Your recipe turns out much softer than the other recipes I have used. I know I have to let the dough stay sticky or it will be dense. I believe this recipe is good, but really needs more salt. the ratio of 1 tsp to 1 cup of whole wheat flour always worked for me, but with the all purpose flour it doesn’t need that much, but I believe 2 teaspoons is better than 11/2 in this recipe. I have also found that putting oil or butter on my hands and the bread board is so much better than extra flour unless there isn’t enough flour in the dough when it is laid on the board. That way no extra flour is kneaded into the dough. Thanks so much!
Hi Judy, thank you for the tips! Those are great and helpful ideas.