Refrigerator Einkorn rolls are a convenient way to have fresh homemade rolls for up to 4 days. The dough is made one day and used over the next several days. Learn more about Einkorn.
As a child I remember looking in the fridge and seeing the dough. Yum, rolls for supper! The art of the refrigerator roll has been lost; I don’t know anyone who makes them anymore. There’s nothing like the smell of yeast as the rolls bake in the oven or the taste of a fresh roll smeared with butter.
- Yes, having been diagnosed with colitis years ago, I DO enjoy baked rolls. Here’s how:
- Basically, the dough rises in the refrigerator very slowly. Once made the dough needs at least 6 hours of rising in the fridge. As soon as I get home from work I form the dough into balls and let the magic begin.
Why make Refrigerator Einkorn Rolls
Einkorn rolls are much healthier than using store bought rolls in a can. Einkorn Flour is the original wheat and even folks with gluten sensitivities can eat it.
Processed foods are not good for you. According to Medical News today, “Processed foods are bad. They are a major contributor to obesity and illness around the world. Read the article here.
Start making bread, rolls, biscuits, and pizza crust from scratch. It’s a healthier option than store bought and homemade tastes so much better.
How to make Refrigerator Einkorn Rolls
In large bowl mix Einkorn Flour and salt.
In a small bowl or medium glass measuring cup mix warm water, sugar and yeast. Let sit for 5 minutes. Bubbles should form in the mixture, if it doesn’t then start over. The yeast will die if the temperature is too hot (120 degrees) so be careful.
Add the rest of the liquid ingredients: milk, melted butter, olive oil and beaten eggs. Add liquid mixture to the flour mixture. I use a dough whisk, but a wooden spoon or a stand mixer works too.
When no more flour is showing shape into a ball and transfer to a greased glass or ceramic bowl, turn the dough once. Cover with plastic wrap or shower cap and refrigerate. Refrigerate for at least 6 hours or up to 4 days.
Preheat oven to 375.
Form balls and place in a square glass pan or a round cake pan. Let rise for 60 – 90 minutes depending on the heat in your kitchen. In the summer rolls will rise faster than in the winter. A nifty idea I saw while looking at King Arthur Flour recipes, use a shower cap as a cover for rolls and bread instead of cling wrap. I bought 100 for less that 5 bucks.
Brush tops with beaten egg whites or melted butter if you like. Bake in the oven 20 to 22 minutes until the tops start to brown slightly on top. Let stand 5 minutes. Enjoy!
REFRIGERATOR EINKORN ROLLS
- 5 cups Einkorn flour 600 g
- 2 tsp mineral salt reg salt will work
- 1/4 cup plus 1 tbsp warm water about 110 degrees 130 g
- 1/4 c sugar
- 1 pkg active yeast 2 1/4 tsp
- 2/3 cup whole milk, warmed 160 g
- 2 tbsp butter, melted and cooled
- 2 tbsp olive oil
- 2 eggs, beaten
- 1. Mix Einkorn flour and salt in a large bowl2. In a medium glass bowl mix warm water (110 degrees)(, sugar and yeast3. Let sit for 5 minutes 4. Beat eggs5. Add milk, melted butter, olive oil and eggs to the yeast mixture, stir6. Pour liquid mixture over the flour. Mix using dough whisk or wooden spoon, or stand mixer.7. When no more flour is showing shape into a ball and transfer to a greased glass or ceramic bowl. turn dough over once. Cover with show cap and put in the refrigerator.8. Refrigerate for at lease 6 hours or up to 4 days9. Form balls and let rise for 1 1/2 hours or until dough has doubled.10. Preheat oven to 375 degreesBake until the tops start to brown lightly on top 20 - 22 minutes