Homemade Einkorn Dinner Rolls
These einkorn flour bread rolls are soft, fluffy, and golden with a subtle nutty flavor that you just can't get from conventional flour. Made with all-purpose einkorn — an ancient grain that's easier to digest than modern wheat — and naturally sweetened with honey. No kneading required. The dough rises for two hours while you go about your day, and the rolls freeze beautifully for up to two months.
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
Do not knead. Einkorn has a delicate gluten structure — mixing just until combined and letting it rise is all it needs. Kneading makes the rolls dense.
Sticky dough is normal. Einkorn dough is stickier than modern wheat dough. Do not add extra flour — this is what causes crumbly rolls. Lightly flour your hands when shaping.
Milk temperature matters. Heat milk to 110°F. Too hot (above 115°F) kills the yeast. Too cold and it won't activate.
Freeze: Cool completely, flash freeze 2 hours on a sheet pan, transfer to a freezer bag for up to 2 months. Reheat at 300°F for 8–10 minutes.
Dairy-free: Swap whole milk for oat milk or almond milk, warmed to 110°F.
Herb and garlic variation: Add 1 tbsp fresh chopped rosemary or sage + 1 tsp garlic powder + 4 pressed garlic cloves to the dough.