Einkorn Dinner Rolls
Soft, golden dinner rolls made with wholesome einkorn flour for a nutty, flavorful twist on a classic.
Ingredients
Yeast Mixture
- ½ cup Warm Water (95°F to 110°F or 35°C to 43°C)
- 1 tablespoon Granulated Sugar
- 1½ tablespoon Active Dry Yeast
Dry Ingredients
- 6 cup Whole Grain Einkorn Flour divided (see notes)
- 3 tablespoon Granulated Sugar
- 1½ teaspoon Salt
Wet Ingredients
- 1 cup Almond Milk
- 2 large Eggs
- ½ cup Plant Butter melted and cooled
Instructions
- Add the 1 tablespoon of the sugar in the warm water (95°F to 110°F or 35°C to 43°C) and stir in the yeast to dissolve. Set aside to let it foam up.
- Combine in the bowl of a stand mixer, 4 cups of the Whole Grain Einkorn Flour, the remaining granulated sugar, and salt.
- Place the bowl on the stand mixer, equipped with a dough hook. Mix the dry ingredients for just a minute.
- Add to the dry ingredients, the melted butter, proofed yeast, eggs, and milk.
- Mix until all of the dry ingredients have been absorbed. Notice that the dough will still be very wet and loose. Scrape down the side of the bowl to make sure all the ingredients are gathered at the bottom.
- Remove the bowl from the stand mixer. Cover the bowl with plastic wrap and let the dough rise in a draft free place for 30 minutes.
- Return the bowl to the stand mixer equipped with the dough hook. Add the remaining 2 cups of flour to the bowl and stir until the dough comes together in a ball.
- Remove the dough from the bowl and transfer to a floured surface. Flatten the dough of ball with your hands and fold it onto itself. Repeat this about 5-6 times to create tension in the dough.
- Shape the dough into a large ball and place on a floured surface. Cover loosely with plastic wrap and let the dough rest for another 20 minutes.
- Shape each piece of dough into a ball with your finger. Stretch out the piece to create a smooth surface and bunch up the dough underneath, pinching it closed.
- Put the balls of dough into a lightly greased 9"x9" baking dish, creating 4 rows of 4. Cover the baking dish in plastic wrap and let them rise for 40 minutes or until they have doubled in size.
- Place the proofed tray of Einkorn Dinner Rolls into the oven once they have proofed just past the edge of the dish. Bake for 25 minutes in the preheated 380F oven.
- Remove the baked Einkorn Dinner Rolls from the oven and let them cool in the pan for 10-15 minutes. Remove the buns carefully from baking dish and transfer to a cooling rack.
Notes
Einkorn Flour:
Whole Grain Einkorn Flour is not the same as All Purpose Einkorn. Do not replace Einkorn Flour for regular wheat flour. Due to the very different gluten structure of the Einkorn Flour, this recipe was specially formulated for Whole Grain Einkorn Flour.
Dairy:
Feel free to substitute the Plant Butter with Regular Unsalted Butter, and the Almond Milk with Cows Milk.
Nutrition
Calories: 100kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 23mgSodium: 315mgPotassium: 47mgFiber: 1gSugar: 3gVitamin A: 287IUVitamin C: 0.02mgCalcium: 27mgIron: 0.5mg
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