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Homemade Einkorn rolls just take a few minutes to throw together. and are so yummy.


Making Einkorn rolls ahead of time is a great time saver when cooking dinner.


  • 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 bowl
    2.  In a medium glass bowl mix warm water (110 degrees)(, sugar and yeast
    3.  Let sit for 5 minutes 
    4.  Beat eggs
    5.  Add milk, melted butter, olive oil and eggs to the yeast mixture, stir
    6.  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 days
    9.  Form balls and let rise for 1 1/2 hours or until dough has doubled.
    10.  Preheat oven to 375 degrees
    Bake until the tops start to brown lightly on top 20 - 22 minutes


Extra:  May brush beaten egg whites or melted butter on top of the rolls before you put them in the oven.