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Homemade Einkorn Dinner Rolls: Soft, Fluffy, and Easy

Bake a batch of incredibly soft and fluffy dinner rolls using ancient einkorn flour. These rolls are surprisingly easy to make and offer a delightful slightly nutty flavor, perfect for any meal.
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Prep Time 45 minutes
Cook Time 18 minutes
Total Time 3 hours
Servings: 16 pieces
Course: Bread, Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the Rolls
  • 1.5 cups Warm milk 105-115°F (40-46°C)
  • 2.25 tsp Active dry yeast
  • 1/4 cup Granulated sugar
  • 1 Large egg room temperature
  • 1/4 cup Unsalted butter melted, plus extra for greasing
  • 1 tsp Fine sea salt
  • 4 cups Einkorn flour plus more for dusting
For the Butter Glaze
  • 2 tbsp Unsalted butter melted

Equipment

  • Stand Mixer (with dough hook)
  • Large Mixing Bowl
  • Measuring cups and spoons
  • Whisk
  • 9x13 inch baking dish
  • Kitchen towel or plastic wrap
  • Pastry Brush

Method
 

Prepare the Dough
  1. In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes, until foamy.
  2. Add the remaining granulated sugar, egg, 1/4 cup melted butter, and salt to the yeast mixture. Mix well.
  3. Gradually add the einkorn flour, 1 cup at a time, mixing on low speed with the dough hook (or with a wooden spoon) until a shaggy dough forms. For a stand mixer, increase speed to medium-low and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Einkorn dough can be softer and stickier than modern wheat dough; resist the urge to add too much extra flour. If kneading by hand, knead on a lightly floured surface for 8-10 minutes.
First Rise
  1. Lightly grease a large clean bowl with butter. Transfer the dough to the bowl, turning it once to coat.
  2. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free place for 60-90 minutes, or until the dough has doubled in size.
Shape and Second Rise
  1. Lightly grease a 9x13 inch baking dish.
  2. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
  3. Divide the dough into 16 equal pieces. A kitchen scale can help ensure even rolls (each piece should be about 50-55g).
  4. Shape each piece into a smooth, round ball. Place the shaped rolls in the prepared baking dish, leaving a small space between them.
  5. Cover the baking dish loosely with a clean kitchen towel or plastic wrap and let the rolls rise again in a warm place for 30-45 minutes, or until they look puffy and have nearly doubled in size.
Bake the Rolls
  1. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  2. Bake the rolls for 18-22 minutes, or until they are golden brown on top.
  3. While the rolls are baking, melt the 2 tablespoons of butter for the glaze.
  4. As soon as the rolls come out of the oven, brush the tops generously with the melted butter glaze using a pastry brush.
  5. Serve warm and enjoy!

Notes

Einkorn flour absorbs liquid differently than modern all-purpose flour. The dough will be softer and perhaps a bit stickier, but avoid adding too much extra flour during kneading as it can make the rolls dense. For best results, ensure your milk is at the specified temperature to activate the yeast properly. These rolls are best enjoyed fresh on the day they are baked. Store leftover rolls in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat gently in the microwave or oven.