These soft Einkorn Sourdough Rolls are made with 100% fresh ground Einkorn flour… And enriched with butter and eggs for softness and flavor! Their delicate crumb, tangy flavor, and golden-brown crust will leave you craving more;)
I used half the dough from this recipe to make Einkorn Sourdough Pretzels… This recipe makes 12 rolls!
I’ve been on a mission to incorporate more einkorn flour into our daily meals, and these soft and fluffy sourdough rolls were the perfect way to start. I wanted to create a comforting, homemade treat for my kids after a long day of fishing. These rolls, with their golden-brown crust and pillowy soft interior, were a huge hit… I hope you love them as much as we do!
Einkorn Sourdough Rolls
These einkorn sourdough rolls are about to steal your heart (and your taste buds). They’re soft, buttery, and oh-so-delicious! The best part? They’re super easy to make! You just mix up the dough, let it chill out for a bit, give it a couple stretch and folds, shape it into cute little rolls, and let ’em rise again. Then, pop ’em in the oven and watch the magic happen!
These rolls are perfect for sandwiches, toast, or just eating on their own. They’re also a great way to introduce your friends and family to the wonderful world of sourdough!
Pantry Staple Ingredients
Like most sourdough bread recipes, and my soft sourdough rolls recipe… These einkorn sourdough rolls only require a few (7) simple pantry staple ingredients: Einkorn flour, sourdough starter, salt, water, egg, sugar and butter! That’s it… Print the exact measurements in the recipe card below!
Recipe Tips
Freshly Milled Flour: Using freshly milled einkorn flour will give your rolls a unique, nutty flavor and a superior texture.
Gentle Handling: Be gentle when handling the dough to avoid overworking it and affecting the final texture.
Warm Environment: A warm, draft-free environment is ideal for the dough to rise properly.
Cooling Time: Let the rolls cool completely before slicing to prevent them from crumbling.
How to make Einkorn Sourdough Rolls
This easy recipe is so simple… You can make it in one bowl, and it takes very little hands on time!
To a large mixing bowl add: 3 1/2 cups einkorn flour (420 grams), 320 grams active sourdough starter, 1.5 teaspoons salt, 1/2 warm water, 1 egg, 1/4 cup sugar and 1/2 cup of melted butter.
Use a rubber spatula to stir ingredients till well incorporated. Scrape dough away from sides, and form a dough ball in the center of your bowl. Cover it with a clean kitchen towel, and set it in a warm spot to rise and bulk ferment for 4 hours.
Do 4 sets of stretch and folds:
Get your hands wet: Dip your fingers in some water to prevent the dough from sticking. Grab and stretch: Gently grab one side of the dough and stretch it upwards. Fold it over: Fold the stretched dough over the center of the dough. Rotate and repeat: Turn the bowl a quarter turn and repeat the process for the next side. Do this four times, going all around the bowl.
Cover your dough back up with the clean kitchen towel and place it back into a warm spot to rise for another hour… Then repeat the stretch and folds.
Repeat the this process, for 3-4 more hours, stretching and folding every hour… Till the gluten is developed and the dough has a nice soft smooth consistency that has risen to double in size;)
Prepare you baking pan: Generously butter the bottom and sides of a glass baking dish.
Shape rolls & place them in the baking dish:
Preheat Oven: Preheat your oven to 350 degrees F, and more the rack to the middle position.
Divide and Conquer: Use a bench scraper to cut your dough into 12 equal pieces. Round ‘Em Up: Take a piece of dough and gently shape it into a ball by pulling the sides up and tucking them underneath. Plump and Perfect: Place the shaped rolls on a baking sheet lined with parchment paper, spacing them slightly apart.
Cover shaped rolls in the pan with a clean tea towel, and set it in a warm spot for the final 30-60 minute rise. After rolls have risen at least 2/3’ds their original size, place them in the preheated oven and bake at 350 degree F for 20-25 minutes till golden, and cooked through;)
Internal Thermometer: For extra accuracy, use a food thermometer. The internal temperature should reach around 180-190°F (88°C).
If you don’t have a thermometer, you can also check for doneness by gently pressing the top of a roll. It should spring back slowly.
Einkorn Sourdough Rolls Recipe Card
If you try this recipe.. I’d really appreciate a star rating or review… Or tag me on Instagram with your rolls!
100% Einkorn Sourdough Rolls
Ingredients
- 3 1/2 cups Einkorn Flour 420 grams
- 320 grams active and bubbly sourdough starter
- 1.5 teaspoons salt
- 1/2 cup warm water
- 1 large egg
- 1/4 cup granulated sugar
- 1/2 cup melted butter
Instructions
- Combine Ingredients: In a large bowl, combine einkorn flour, sourdough starter, salt, warm water, egg, sugar, and melted butter. Stir until a dough forms.
- Bulk Fermentation: Cover the bowl with a clean kitchen towel and let it rise in a warm place for 4 hours.
- Stretch and Folds: Every hour, perform 4 sets of stretch and folds, for 3-4 more hours. Gently stretch the dough, fold it over, and rotate the bowl. Then cover it back up with a clean towel for an hour and repeat.
- Shape Rolls: Divide the dough into 12 equal pieces, I like to do this using my bench scraper. Shape each piece into a ball by gently pulling the sides or ends up and tucking them in, and place them on a greased baking sheet. (Try not to deflate them as you shape them.)
- Proofing: Cover the shaped rolls with a clean kitchen towel and let them rise for 30-60 more minutes, or until they've grown 2/3 their original size.
- Baking: Preheat your oven to 350°F (177°C). Bake the rolls for 20-25 minutes, or until golden brown.
- Optional – Brush hot rolls with melted butter!
- Cooling: Let your finished rolls cool on a wire rack for at least 5 minutes before serving with softened butter.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Darin
Very easy to make and soft!