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These einkorn dinner rolls are seriously amazing! They are incredibly tender and packed with flavor. Plus, the addition of potato flakes gives them a light and fluffy texture that keeps them soft for days. Whether you go for all-purpose einkorn flour or opt for the whole wheat version, these rolls are guaranteed to impress. Trust me, you won’t be able to resist!
Why This Recipe For Einkorn Yeast Rolls Works so Well
- Unique Texture and Softness: Using potato flakes is a game-changer in this wholesome rolls recipe. They contribute significantly to the light and fluffy texture of the dinner rolls. Potato flakes also have the added benefit of keeping the rolls soft and fresh for a longer period.
- Versatility of Flour Options: This recipe offers the flexibility to use either all-purpose einkorn flour or whole wheat einkorn. The all-purpose flour yields larger, airier dinner rolls for those who enjoy a more traditional texture.
- No-Knead Convenience: One of the standout features of this recipe for yeast bread rolls is that it requires no kneading. The unique gluten structure in einkorn means that overworking the dough can actually be detrimental.
This no-knead approach not only saves time and effort but also ensures the integrity of the einkorn gluten, resulting in perfect rolls every time. - Sticky Dough Secret: The recipe embraces the naturally sticky consistency of the einkorn dough, turning what might seem like a challenging recipe into a secret for success.
By maintaining a slightly sticky consistency and using the technique of oiling your hands while shaping, the recipe guarantees moist, tender dinner rolls. This method will help you avoid the common pitfall of overly dense or dry bread seen with einkorn yeast recipes.
The Ingredients for Dinner Rolls
- Pantry: Honey, Potato Flakes, Dry Instant Yeast, Salt, Einkorn flour.
- Dairy: Butter, milk.
Ingredient Substitutions
- Milk Alternatives: You can substitute the milk with almond or soy milk for a dairy-free version.
- Honey Alternatives: If you prefer, maple syrup or agave nectar can replace honey.
Switching to Active Dry Yeast
Want to use active dry yeast instead of instant? It’s simple:
- Increase the active dry yeast to 3 teaspoons.
- Dissolve the yeast in a part of the warm milk and wait for it to froth.
- Once frothy, mix it into your flour as you would with instant yeast.
Keep in mind, active dry yeast might slow down the rising process slightly, so allow a bit of extra time for the mixture to rise.
How to Make Our Einkorn Dinner Roll Recipe
- Combine the warm milk, honey, melted butter, potato flakes, and yeast in a mixing bowl.
- Add salt, then gradually mix in the flour, one scoop at a time.
- Combine the ingredients with a spoon or spatula (no need to knead).
- At this point it will look like a thick, sticky batter (see photo number 4 above for reference).
- Let the sticky batter rise, covered at room temperature for about 1 to 1.5 hours.
- Form it into 2 balls then divide it into 16 to 20 small sections.
- Shape the small sections into rolls and place them in a greased baking pan for a second rise.
- Bake in a preheated oven until golden brown.
Tips For Our Einkorn Rolls Recipe
- Keep the Mixture Sticky: Resist the temptation to add too much einkorn; a sticky dough yields lighter, fluffier rolls.
- Oil Your Hands: When shaping the rolls, lightly oil your hands to prevent sticking.
- Don’t Overproof: Let the rolls rise only until they’re about 50% taller to maintain their texture.
Serving Suggestions
Serve these dinner rolls with a variety of dishes, from hearty soups and stews to light salads. They’re perfect for soaking up sauces and gravies or simply enjoyed with a spread of herb butter.
An einkorn yeast roll also makes a great slider sandwiches or mini burger.
Storing the Yeast Roll
Store the rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a ziplock bag.
So there you have it, the secret to the most delightful einkorn dinner roll recipe ever. It’s all about the tender crumb, the fluffy texture, and the irresistible flavor. These rolls are perfect for any occasion, from a casual family dinner to a fancy holiday feast. Give the recipe a try and I promise, you’ll be the star of your next get-together.
If you would like to try some more einkorn recipes, we have a growing collection. Our sourdough einkorn bread is a reader favorite and our einkorn garlic naan recipe is a must try. Check out all our ancient grain einkorn recipes if you love cooking with this wheat.
And if you are after some more fabulous rolls, try our oatmeal dinner rolls.
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Einkorn Dinner Rolls
All-purpose einkorn flour yields larger, airier rolls, than what you will get with whole grain flour. But, whole grain einkorn flour gives them a subtly sweeter flavor profile. Both versions are incredible.
The key to perfect rolls lies in the dough's consistency; it should remain slightly sticky for optimum results. For a hassle-free experience shaping these sticky dough balls, a little oil on your hands does wonders.You will not have to knead this dough. Working the dough too much will break down the unique gluten in the einkorn.
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 cups warm milk, 454 grams
- ⅓ cup honey, 113 grams
- 6 tablespoons butter, melted (84 grams)
- ⅓ cup potato flakes, 28 grams
- 2-¼ teaspoons dry instant yeast, 7 grams
- 2 teaspoons salt, 13 grams
- 5 to 5-½ cups (600 to 660 grams) all purpose einkorn flour , (or 570 to 630 grams of whole wheat einkorn flour)
Instructions
- Combine the warm milk, honey, butter, potato flakes, and yeast in a mixing bowl. Stir well. Mix in the salt. Add the flour one cup at a time, stirring with a wooden spoon or bread whisk. You may not need to add all of the flour (see notes) and mix until well combined. The dough should look like thick sticky batter. Don’t worry if it seems too sticky. You can always add more flour later if needed.
- Coat the top of the bread dough with some oil and cover the bowl with a towel or plastic wrap. Let the dough rise at room temperature for 1 hour to 90 minutes.
- Grease a 9 x 13 inch baking pan. Transfer the bread dough to a lightly floured counter and divide it into 16 to 20 equal pieces. Shape each piece of dough into a small ball and place in the greased pan. If you make 16 rolls, they will be large and if you divide the dough into 20 sections, the rolls will be a bit smaller.
- Coat the top of the rolls with some olive oil then cover the pan with a towel or plastic wrap. Let the rolls rise for 30 to 60 minutes. You don’t want to let them double in size but they should be about 50% taller. If your house is chilly, you may need to let them rise a bit longer.
- Preheat the oven to 375°F. When the oven is hot, place the rolls in the oven and bake for 28 to 32 minutes or until golden brown. Remove from the oven and brush them with some olive oil or melted butter and sprinkle with large salt flakes.
Notes
- If you are using all purpose einkorn flour, it is a good idea to sift the flour before you begin. All purpose einkorn can get clumpy, especially if it sits on the shelf for a long time.
- If you are using whole wheat einkorn flour, the rolls will not rise as much. They will actually seem quite flat compared to the rolls made with all purpose flour, but they are incredibly delicious.
- The amount of flour you need can vary depending on the humidity and the brand of flour you have. Start with 5 cups and add more, a little at a time. The dough should be thick and sticky.
- Don’t add too much flour to start with. Keep the dough fairly sticky. Then when the dough does the first proof, it will have time to absorb some of the liquid and you will have a better idea of how much more flour you need to add.
- If you keep adding flour in an effort to make the dough less sticky and easier to handle, the rolls will not be as fluffy and light after they finish baking.
- An easy way to work with sticky dough when you shape the rolls is to grease your hands with some olive oil. The dough won’t stick to your greased hands and it will be much easier to shape the rolls into balls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
The flavor of these rolls are great! The only issue is that there is way too much liquid and the dough was too sticky even after giving it ample time to rise so the rolls never actually looked like rolls, it just turned into a cake that I had to cut into squares. I added less milk my second time around and they turned out great.
Thanks so much for your feedback! I’m glad you enjoyed the flavor, and it’s helpful to hear about your experience with the dough. Einkorn can be tricky since it doesn’t absorb liquid the same way modern wheat does. Adjusting the milk is a smart move! I’ll make a note to mention that in the recipe for others who might run into the same issue. Thanks for giving it a second try!
These taste great and aren’t too dense- even using all whole grain! Thank you for the tips to make einkorn work for a great dinner roll!
I’m so glad you enjoyed them. Thanks for the comment.
I absolutely adore einkorn..which is probably one of non-gluten free grain that I can eat. These dinner rolls look fabulous, Dahn.
angiesrecipes
Yes, I have heard that people who are sensitive to gluten can tolerate the gluten in einkorn. I’m so glad that is the case for you!