Homemade Einkorn Flour Yeasted Bread Rolls
November 20, 2023
super easy
I love yeasted rolls, especially in the fall and around the holidays, but I had the hardest time finding a clean version in the grocery store. That’s what inspired me to make these Einkorn Flour Yeasted Bread Rolls at home. They’re soft, fluffy and golden brown with that nutty einkorn flavor that makes them easier to digest than traditional wheat rolls. The hands-on time is minimal- I can do chores or meal prep other recipes while the dough rises, which makes this the perfect recipe for easy meal prep and parents who want to save time and still serve something special. These have quickly become a staple for cozy dinners, soups and holiday feasts.
Quick Ingredient List
- organic whole milk
- organic honey
- active dry yeast
- extra virgin olive oil
- all purpose einkorn flour
- salt
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Homemade Einkorn Flour Yeasted Bread Rolls
Equipment
- 1 large bowl
Ingredients
- 1 1/2 cups warm milk
- 2 TBSP. honey
- 2 1/4 tsp. active dry yeast
- 2 TBSP. extra virgin olive oil
- 4 cups all purpose einkorn flour
- 1 tsp. salt
Instructions
- Heat the 1 1/2 cups warm milk up to around 110 f. You don't want it to warm or it will kill the yeast.
- In a large bowl combine the 2 1/4 tsp. active dry yeast, warm milk, and 2 TBSP. honey. Whisk it together and let it sit 5-10 minutes until it bubbles.
- In another bowl, add in the 4 cups all purpose einkorn flour and 1 tsp. salt and whisk it together.
- After the yeast has proofed add in the 2 TBSP. extra virgin olive oil (you can also swap for 2 tablespoons of melted butter).
- Finally, one cup at a time add in the flour until all 4 cups of flour have been used. Be sure to scrape the sides of the bowl and continue to knead in the flour until it is combined.
- Once you have the flour completely combined cover the bowl with a light towel and let the dough rest for 2 hours. You want this to happen in a warm place, so you can set by a window, or on top of an oven if it is on. Just be sure it isn't too warm.
- After 2 hours and the dough has doubled in size punch the dough down and turn it out onto a lightly floured work surface.
- Split the dough into 12 equal pieces. You can either pull it apart, or I find using a pizza cutter works great!
- Roll the pieces into little balls and place on a parchment lined baking sheet for their second rise. Place a light weight towel over top and set in a warm spot for 30-45 minutes for their second rise.
- Preheat the oven to 375 and once they have completed their second rise, place in the oven and bake for 12-15 minutes. The tops will be golden brown when they are done.
- If you are serving right away, you can brush some melted butter on top. You can get creative and sprinkle the tops with either everything but the bagel seasoning, or for a sweet flavor a little bit of coconut sugar and cinnamon.
Notes
- To freeze, after the rolls come to room temperature place the baking sheet in the freezer for 2 hours. Place into a ziploc freezer safe bag.Â
Storage and Freezer Tips
Countertop:Â Store cooled einkorn flour yeasted bread rolls in an air tight container on the counter top or in the refrigerator for 2-3 days. Since these are preservative free they won’t last as long as traditional store bought.
Freezer: After cooling completely, place rolls on a parchment lined baking sheet. Freeze for 2 hours and then transfer to a freezer-safe container and freeze up to 2 months.
Reheat:Â To reheat rolls, place in an oven preheated to 300f.mel Bake for 8-10 minutes.
Substitutions and Variations
Dairy Free:Â Swap whole milk for oat milk or almond milk.
Butter Lovers:Â Swap extra virgin olive oil for melted butter.
Herb and Garlic Rolls:Â add 1 tbsp of freshly chopped sage, rosemary or thyme. Add in 1 tsp garlic powder and 4 cloves of pressed garlic.
Sweet Tooth:Â Brush melted butter on baked rolls and sprinkle with cinnamon and sugar.
Reviews
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3 Comments
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healthierhomemade.co
Dough using einkorn flour is a lot more sticky! So if you added more flour that makes sense with the texture being crumbly.
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I measured out 500g of flour, but I think that the recipe called for way too much milk because the dough was super sticky and I had to add a lot more flour. Then after the dough doubled in size and I took it out, it was still super sticky! So I had to add more flour and this was overall not easy to work with. The end result was underwhelming. The buns were just ok, they seemed more like gluten free buns with the texture, soft but also crumbly.