Einkorn Dinner Rolls

These einkorn rolls are uniquely tender and flavorful. Potato flakes help give the rolls a light and fluffy texture and keeps them soft for a couple of days. Whether you choose all-purpose einkorn or opt for the whole wheat flour, these rolls are sure to impress.

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.

5 from 14 votes

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Prep Time: 20

Cook Time: 30

Additional Time: 2

Total Time: 2 50

Servings: to 20 rolls

Calories: 164kcal

Author: Dahn Boquist

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 cups 600 grams all purpose einkorn flour (or 570 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.
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.

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