Comments on: Sourdough Einkorn Rolls

By: Karen

Karen — Sat, 12 Mar 2022 18:17:55 +0000

I love this recipe. I make mine with 1/2 freshly milled einkorn and 1/2 all-purpose flour. I have also used this dough to make cinnamon rolls for the last three Christmas mornings. I mix the dough the day before and in the evening roll out, add filling, cut into 12 rolls, and place in a pyrex pan. I then cover with plastic wrap and place in the refrigerator until morning. You do need to remove 4 hours before you want to bake them or place in oven with the light on to speed things up a bit. Then bake. I have also done this with the rolls for using at lunch or if I'm making lots of other things and don't want to mess with on the day of a gathering. I can just pull out of fridge 4 hours before I need them and fhave fresh baked rolls.

Thanks for a great recipe!!

By: Anna

Anna — Tue, 13 Apr 2021 22:15:05 +0000

I made these on Easter Sunday with just a couple of adjustments-50 percent einkorn and 50 percent AP because I was out of einkorn. Bulk fermentation at cool room temp for 13 hours and proof at the same temp were perfect. I got beautiful fluffy delicious rolls. Would totally do it again! Oh and I beat the butter into the dough with the wet ingredients-as an experienced baker that's what made sense to me

By: Caroline Chase

Caroline Chase — Sun, 12 Jan 2020 18:49:43 +0000

Hi I can't said I've tried recipe. It sounds lovely and I'm wanting very much to try it however I can't seem to find the high extraction flour, I did try the link and looking at amazon but for some reason am not finding. I wonder if it is okay to simply use all regular einkorn flour? Can't wait to try! Thank you.

By: Charlotte

Charlotte — Tue, 05 Dec 2017 03:16:10 +0000

The most beautiful dinner rolls! I make them with high extraction wheat flour which I grind myself because I can't find anything like that here in Australia. And I only put in 1 tablespoon of maple syrup because I find any more a bit too sweet. They always turn out amazingly! My go to bread recipe that I know will ALWAYS turn out perfectly! Thank you Jenny

By: Marina

Marina — Fri, 10 Jul 2015 04:45:14 +0000

Ummm.... You never said what to do with the butter...,

By: Stephanie Nance

Stephanie Nance — Mon, 08 Dec 2014 19:34:55 +0000

In reply to Claire. Yes! I just made these and "forgot" to add the butter because it didn't specify where! I have it rising now... hope it turns out ok! I am thinking maybe the butter was to oil the bowl? Or included in wet ingredients? yikes! I hope they are ok!

By: Claire

Claire — Wed, 26 Nov 2014 12:19:45 +0000

Can anybody clarify where the butter listed in the ingredients comes into the recipe? I am assuming that this gets included with the wet ingredients before the egg, but maybe it is meant for oiling the bowl?

By: Rita Ladany

Rita Ladany — Sun, 23 Nov 2014 02:19:53 +0000

Made and so enjoyed.Thanks Jenny!

By: Karen

Karen — Sat, 22 Nov 2014 06:41:49 +0000

In reply to Karen. Oh, and I used all high extraction einkorn flour.

By: Karen

Karen — Sat, 22 Nov 2014 06:39:01 +0000

I made these a few days ago with these changes:
1. I only had 1 T. of maple syrup, so I used 2 T. honey with it.
2. My dough hadn't risen to double after 9 hours, so I put it in the fridge overnight. I took it out the next AM, let it rise in a warm oven, and also let the formed rolls rise in a warm oven.
3. I didn't want a sweet top on them, so I just brushed with 1 egg mixed with a little cream.
4. I made them a little smaller and got 15 rolls - good size for us.

I froze them for Thanksgiving, but we tried 2 tonight with our soup; they are FANTASTIC!