Faintly tart, and mildly sweet, these sourdough einkorn dinner rolls are wonderfully soft with a tender crust and rich flavor - perfect buttered or used to sop up extra gravy from a slow-roasted turkey or roasted chicken.
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The Secret to Soft Dinner Rolls
While I love crusty artisan-style sourdough bread, I prefer dinner rolls to be tender and soft - pliable and sweet. To produce rolls with a soft crust and tender crumb, adding fat or egg to the dough helps, but the trick I've found to be most effective is to dampen a tea towel slightly with warm water and to lay it over the buns as soon as they emerge from the oven. This helps to ensure the crust doesn't harden and the dinner rolls remain pleasantly soft.
Sourdough Maple Einkorn Dinner Rolls
These Sourdough Maple Einkorn Dinner rolls are mildly tart, with a touch of sweetness added from dark maple syrup. They're tender and light, and excellent served with dinner or sliced open and buttered.
Servings: 1 dozen rolls
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Ingredients
For the Dough
- ¼ cup sourdough starter
- 3 tablespoons dark maple syrup
- ½ cup warm water
- ½ cup whole milk
- 2 tablespoons butter
- 1 egg (beaten)
- 3 ½ cups all-purpose einkorn flour
- 1 teaspoon finely ground real salt
For the Glaze
- 2 tablespoons heavy cream
- 1 tablespoon dark maple syrup
Instructions
- Stir sourdough starter together with maple syrup, warm water and milk. Beat in the egg, and set the liquid ingredients aside while you prepare the dry ingredients.
- Dump the flours into the mixing bowl of a stand mixer, whisk in the salt. Equip the stand mixer with a dough hook, and pour the liquid ingredients into the dry ingredients. Mix the ingredients together on low speed in the mixer for 8 to 10 minutes, stopping the mixer from time to time to scrape the sides of the bowl, or until the dough is uniformly pliable.
- Transfer the dough to an oiled bowl, cover it tightly with plastic wrap, and allow it to rise until doubled in bulk - about 6 hours.
- Line a 9-inch by 13-inch baking dish with parchment paper.
- Punch down the dough, and separate it into 12 pieces of the same size. Roll the pieces of dough into round little balls, and set them into the baking dish. Cover the baking dish with a damp tea towel, and allow the dough to rise until doubled in bulk once more - about 2 hours.
- Heat the oven to 375 F.
- Make the glaze by whisking cream with 1 tablespoon maple syrup.
- Uncover the rising dough, brush them with the maple and cream glaze, and transfer the dish to the oven and bake them about 15 minutes or until golden brown and fragrant. Remove them from the oven. Place a damp tea towel over the baking dish, and allow the rolls to cool. Uncover the rolls, and serve.
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