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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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
103 thoughts on “Einkorn Dinner Rolls”
Julie
After 6 1/2 cups this dough was still extremely gooey! What on earth happened? Every time I try to use Einkorn this is what I have to deal with. If you keep adding flour, it’s going to turn out heavy as a rock. I’m so disgusted and discouraged with this. The amount of ingredients and the time and effort is not worth it. Never again.
Hi Julie, we’re sorry for the frustration you’ve experience. We definitely understand it! Einkorn does tend to be sticky, but if you add enough flour that it’s not, the bread will be very dense. So, there’s a certain amount of acceptance required to work with einkorn. There is a reason people hybridized modern wheat to make it easier to grow, harvest, and bake with. But that same hybridization is why many people can’t handle modern wheat so there are some tradeoffs. However, there are things you can do. For a recipe like this that requires a lot of working with the dough, I’d let the dough be sticky but oil your hands when shaping the dough.
I was curious about the gram weight too. It came out to about 120 gram per level cup. Note: this weight is after “fluffing” the flour. I always dip my measuring cup into the flour and gently dump it back into the flour container a few times to “fluff” it.
Yes, you will want to freeze them after shaping but before the final rise. Then you’ll want to allow them time to thaw and rise, but it will depend on the temperature in your kitchen so you’ll want to keep an eye on them.
Hi Elise, I wouldn’t hesitate to freeze them, but it would be best in a container with a lid to avoid that freezer taste. I would freeze them before the second rise and make sure you take them out in plenty of time to let them thaw and then rise.
just made my first batch. These are awesome. The directions where spot on only thing I did was sub statute the honey with raw sugar and the milk with buttermilk.
Recipe was slightly confusing. It mentions 1 tablespoon of yeast added to the honey to proof but then it mentions a separate tablespoon of yeast in the list of ingredients. Are there actually 2 tablespoons of yeast or only one?
Give it a try yourself! For the recipe… Click here
Give it a try yourself! For the recipe… Click here
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”
After 6 1/2 cups this dough was still extremely gooey! What on earth happened? Every time I try to use Einkorn this is what I have to deal with. If you keep adding flour, it’s going to turn out heavy as a rock. I’m so disgusted and discouraged with this. The amount of ingredients and the time and effort is not worth it. Never again.
Hi Julie, we’re sorry for the frustration you’ve experience. We definitely understand it! Einkorn does tend to be sticky, but if you add enough flour that it’s not, the bread will be very dense. So, there’s a certain amount of acceptance required to work with einkorn. There is a reason people hybridized modern wheat to make it easier to grow, harvest, and bake with. But that same hybridization is why many people can’t handle modern wheat so there are some tradeoffs. However, there are things you can do. For a recipe like this that requires a lot of working with the dough, I’d let the dough be sticky but oil your hands when shaping the dough.
Can you make this into a loaf bread easily or will it be crumbly?
Hi Lindsey, I haven’t tried it, but I would guess that it would work fine.
I was curious about the gram weight too. It came out to about 120 gram per level cup. Note: this weight is after “fluffing” the flour. I always dip my measuring cup into the flour and gently dump it back into the flour container a few times to “fluff” it.
Could these be frozen for later use? Can you give any information on freezing and baking afterwards? Thank you.
Yes, you will want to freeze them after shaping but before the final rise. Then you’ll want to allow them time to thaw and rise, but it will depend on the temperature in your kitchen so you’ll want to keep an eye on them.
Can you please tell me how much flour to use in grams? Thank you.
Hi Sunny, unfortunately, we have never weighed the flour when making this recipe. We apologize for the inconvenience.
For storage longer than a few days, what’s the best way to freeze these rolls; would the taste and texture suffer after being frozen 4-6 weeks?
Hi Elise, I wouldn’t hesitate to freeze them, but it would be best in a container with a lid to avoid that freezer taste. I would freeze them before the second rise and make sure you take them out in plenty of time to let them thaw and then rise.
just made my first batch. These are awesome. The directions where spot on only thing I did was sub statute the honey with raw sugar and the milk with buttermilk.
Recipe was slightly confusing. It mentions 1 tablespoon of yeast added to the honey to proof but then it mentions a separate tablespoon of yeast in the list of ingredients. Are there actually 2 tablespoons of yeast or only one?
Hi Grace, there is just one tablespoon of yeast. The instructions are just saying when to add the yeast. Let me know if you are still confused.