Best Einkorn Rolls

Best Einkorn Rolls

Moist and Delicious Butter Rolls

Ingredients:

1 cup milk scalded. Let cool to touch

1 package active dry yeast

¼ cup warm water (105°F - 115°F)

3 cups white spelt flour (320 grams, extra as needed)

1 cup hard red whole wheat flour (128 grams)

1-½ cups whole-grain einkorn flour (162 grams)

1 teaspoon sea salt

½ cup butter, softened (1 stick)

½ cup honey, plus 1 teaspoon

6 large eggs, beaten

Directions:

1. To scald milk, bring milk barely to a boil and then remove from heat. Cool milk completely. This step is important when making bread with dairy milk. Before use, the heated milk can be warm but not hot.

2. In a small bowl, combine yeast, water, and the teaspoon of sugar. Stir and let set for around 15 minutes to proof the yeast.

3. In another bowl, whisk together spelt flour, einkorn flour, and salt.

4. In a mixing bowl, combine butter and sugar. Beat in the eggs. Stir in the cooled milk and yeast mixture. Slowly add the flour mixture to the wet mixture. Stir to combine. The dough will be soft and sticky.

5. Dust hands with flour. Gently turn the dough onto a floured flat surface. With hands, flatten the dough. Dust with flour. Flip the dough and pull the sides and ends toward the center. Flip again, working in only enough flour to firm up the dough. The dough should be soft but should not stick to your hands.

6. Shape dough into a ball and place in a greased bowl, turning once.

7. Cover and let rise in a warm place for 3 to 4 hours or until the dough doubles in size.

8. Gently punch down. Dust hands with flour. Gently turn the dough onto a floured flat surface. With hands flatten the dough. Dust with flour. Flip the dough and pull the sides and ends toward the center. Flip the dough again, working in only enough flour to firm up the dough. The dough should be soft but not stick to your hands.

9. Cut dough into 4 pieces. Shape each piece into 8-10 balls, tucking ends under. Place in greased muffin tins. Each piece of dough should fill the tin about half full. Cover and let rise until double, about 30 minutes.

10. Preheat oven to 400°F. Bake rolls for 8-10 minutes. If tops darken too much, cover lightly with foil. When the bottoms brown, the rolls should be cooked through. Watch the rolls since ancient grains tend to brown quickly.

Makes 32-36 rolls

© Copyright 2023. Recipe Courtesy of Ancient Grains: Einkorn, Spelt, and Quiona, by Shirleen Sando