Sourdough Dinner Rolls

I love baking for the holidays. While I’m not so good at decorating the house, creating beautiful and nourishing foods is my creative outlet and something I’ve grown to crave when life gets chaotic.

I find that carefully measuring and weighing, timing and checking, gives me a peace of mind and a sense of order while the outside world hustles and bustles. The busier my life, the more I create.

This year, like many in the past, I volunteered to bring dinner rolls to a couple of holiday celebrations. Of course I didn’t bring just any dinner rolls. I created a sourdough starter from bolted einkorn wheat, and the most delicious pull apart rolls.

Although I’ve worked with ancient grains for years, I was remind at how different einkorn acts vs other flours. It’s texture as a dough is soft and almost silky and yet also feels quite sticky. I find that I need to handle it gently and watch it more closely than I do other flours. That being said, once I remembered all of these things, I quickly adapted and created a number of delicious breads and a pie crust as well.

As always, experimentation is key and the only failure comes from not trying. If you’d like to give einkorn a try, take a look at this simple recipe and see what you think.

Sourdough Dinner Rolls using Einkorn Flour

Sourdough Dinner Rolls using Einkorn Flour

Yield: Approximately 4 dozen
Author:
Sourdough Dinner Rolls

Sourdough Dinner Rolls

Using the ancient grain Einkorn, the sourdough rolls are soft and slightly sweet. Melt some butter over the top directly after baking to keep them soft. This recipe is for 4 dozen rolls.
prep time: cook time: total time:

ingredients:

  • 450g unfed but active Einkorn starter (fed 12 hours prior)
  • 1000g einkorn flour (I used bolted einkorn from Breadtopia)
  • 400g milk (slightly warmed to 70°F)
  • 150g water (slightly warmed to 70°F) + 50g water
  • 12 TB softened butter cut into small pieces + 2 TB 
  • 90g  maple syrup
  • 35g sea salt
  • 1 egg + 1tsp water

instructions:

How to cook Sourdough Dinner Rolls

  1. Stir together starter, flour, milk, and water
  2. Allow to rest for an hour, covered
  3. Add salt to reserved water and maple syrup and add to dough
  4. Gently knead in butter
  5. Place dough ( it will be sticky) into greased bowl and allow to bulk ferment until almost doubled (if doing an overnight bulk ferment, I suggest doing this in the fridge)
  6. Line 3 jelly roll pans with parchment paper
  7. Divide dough into 4 large balls
  8. You will be dividing the 4 balls into 8-12 equal sized, smaller balls
  9. Place smaller balls, on pans; approx 16 rolls per pan
  10. Cover rolls with  towel and allow to rise until nearly doubled
  11. Preheat oven to 375°F
  12. Brush tops of rolls with egg wash (1 beaten egg + 1 tsp water)
  13. Bake for 25 min or until tops are golden brown
  14. Brush tops with butter after removing from the oven
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