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”
Christi Gebhart
I plan on making these this week as a trial run for Thanksgiving! Thanks!
I made these rolls and I must say I had very good success with this recipe. These were the best einkorn rolls zI have ever been able to make. I did add about a 1/4 tsp.of powdered ginger. Other than that, I followed the recipe exactly. The dough is definitely sticky but I tried not to add too much additional flour and I was careful not to over knead. I did use my stand mixer with the dough hook. Next time, I think I’ll mix the dough by hand.
It would be helpful if you put QUICK RISE yeast in the list of ingredients. You just have yeast so any bread maker would automatically use regular rise.
Question about the yeast.. the recipe just calls for “yeast”, but I noticed in a reply to another reader you said to use instant yeast. My experience with instant yeast is that it doesn’t need proofing; it’s just added to the dry ingredients. I’m wondering if most people are using active dry yeast since it’s not specified in the recipe and it calls for proofing the yeast which is specific to active dry?
Hi Patrice, thank you for your comment. You are right. Either yeast should work. It’s safer to tell people to prove the yeast since you don’t know what kind of yeast they are using. I always use instant yeast and I generally still let it sit for a few minutes, but it will probably work without doing that if you’re using instant yeast.
Since I left my last comment, I have made the rolls, adding instant yeast to the dry ingredients (no proofing) and they came out wonderful. We loved them! My concern with the instructions is that people like Pam in an older comment will use warm or hot water to prove instant yeast which will in effect cause it to over-rise initially and not rise at all in the oven. As long as people use active dry yeast, your recipe instructions will work beautifully. I’ve been working with einkorn flour for years and am very familiar with the sticky dough issues. I would suggest that people use a plastic dough scraper to lift and fold the dough instead of the traditional hand kneading method. I’ve long-since abandoned my kitchen aid mixer for kneading einkorn breads – it just makes the dough even stickier 🙂
Hi Patrice, thank you for your feedback on the recipe and your great suggestions. We used instant yeast when creating the recipe because it’s all we had (we usually bake with sourdough). We did prove the yeast and didn’t have issues with it not rising, but I understand the concern and hopefully your comment will be helpful to others trying the recipe. I always prove my instant yeast for a few minutes even though they say it’s not necessary and I’ve never had rise issues. Perhaps timing is what’s important. We appreciate your comments!
Hello. I would like to try this recipe to take the rolls to a dinner tomorrow. Can you make these the day before? At what point do I refrigerate and finish them off just before my luncheon
Hi Mary, If you do freeze them, we recommend freezing them unbaked and unrisen. This means you will have to take them out several hours in advance to allow them to thaw and rise before baking.
do these rolls actually have a nice yeast bread texture? i can only use einkorn (hoping maybe spelt too) for my husband, but a lot of the bread recipes i’ve tried end up being crumbly and having a cake-like texture. i sure would love to find some recipes that aren’t like that. thank you!!
Hi Cindi, yes these rolls have a bread texture, especially with the all-purpose flour. You’ll just want to watch consistency and make sure not to overflour.
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”
I plan on making these this week as a trial run for Thanksgiving! Thanks!
I made these rolls and I must say I had very good success with this recipe. These were the best einkorn rolls zI have ever been able to make. I did add about a 1/4 tsp.of powdered ginger. Other than that, I followed the recipe exactly. The dough is definitely sticky but I tried not to add too much additional flour and I was careful not to over knead. I did use my stand mixer with the dough hook. Next time, I think I’ll mix the dough by hand.
It would be helpful if you put QUICK RISE yeast in the list of ingredients. You just have yeast so any bread maker would automatically use regular rise.
Question about the yeast.. the recipe just calls for “yeast”, but I noticed in a reply to another reader you said to use instant yeast. My experience with instant yeast is that it doesn’t need proofing; it’s just added to the dry ingredients. I’m wondering if most people are using active dry yeast since it’s not specified in the recipe and it calls for proofing the yeast which is specific to active dry?
Hi Patrice, thank you for your comment. You are right. Either yeast should work. It’s safer to tell people to prove the yeast since you don’t know what kind of yeast they are using. I always use instant yeast and I generally still let it sit for a few minutes, but it will probably work without doing that if you’re using instant yeast.
Since I left my last comment, I have made the rolls, adding instant yeast to the dry ingredients (no proofing) and they came out wonderful. We loved them! My concern with the instructions is that people like Pam in an older comment will use warm or hot water to prove instant yeast which will in effect cause it to over-rise initially and not rise at all in the oven. As long as people use active dry yeast, your recipe instructions will work beautifully. I’ve been working with einkorn flour for years and am very familiar with the sticky dough issues. I would suggest that people use a plastic dough scraper to lift and fold the dough instead of the traditional hand kneading method. I’ve long-since abandoned my kitchen aid mixer for kneading einkorn breads – it just makes the dough even stickier 🙂
Hi Patrice, thank you for your feedback on the recipe and your great suggestions. We used instant yeast when creating the recipe because it’s all we had (we usually bake with sourdough). We did prove the yeast and didn’t have issues with it not rising, but I understand the concern and hopefully your comment will be helpful to others trying the recipe. I always prove my instant yeast for a few minutes even though they say it’s not necessary and I’ve never had rise issues. Perhaps timing is what’s important. We appreciate your comments!
These dinner rolls are brilliant as are using the leftover dough that didn’t fit in the cake pan into a Few cinnamon rolls 🤗
Lisa
Hello. I would like to try this recipe to take the rolls to a dinner tomorrow. Can you make these the day before? At what point do I refrigerate and finish them off just before my luncheon
Hi Mary, If you do freeze them, we recommend freezing them unbaked and unrisen. This means you will have to take them out several hours in advance to allow them to thaw and rise before baking.
Can I use the sprouted grain enkorn instead of all purpose. I believe I ran out of all purpose, but do have sprouted. Thanks for the recipe post.
Hi Donna, you can definitely do that. You’ll want to watch consistency as it may change the amounts a bit.
do these rolls actually have a nice yeast bread texture? i can only use einkorn (hoping maybe spelt too) for my husband, but a lot of the bread recipes i’ve tried end up being crumbly and having a cake-like texture. i sure would love to find some recipes that aren’t like that. thank you!!
Hi Cindi, yes these rolls have a bread texture, especially with the all-purpose flour. You’ll just want to watch consistency and make sure not to overflour.