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    » Home » Recipes » Einkorn Recipes » Sourdough Einkorn Rolls

    Sourdough Einkorn Rolls

    Posted: Nov 25, 2013 · Updated: Oct 22, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    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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    sourdough maple einkorn dinner rolls in a casserole dish

    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.

    Rate this Recipe
    5 from 2 votes
    1 dozen rolls

    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.
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    Ingredients

    For the Dough

    • ¼ cup sourdough starter
    • 3 tablespoons Grade A dark maple syrup
    • ½ cup warm water
    • ½ cup whole milk
    • 2 tablespoons salted 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 Grade A 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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

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    Reader Interactions

    Comments

    1. Karen says

      March 12, 2022 at 10:17 am

      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!!

      Reply
    2. Anna says

      April 13, 2021 at 3:15 pm

      5 stars
      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

      Reply
    3. Caroline Chase says

      January 12, 2020 at 10:49 am

      5 stars
      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.

      Reply
    4. Charlotte says

      December 04, 2017 at 7:16 pm

      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

      Reply
    5. Marina says

      July 10, 2015 at 4:45 am

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

      Reply
    6. Claire says

      November 26, 2014 at 12:19 pm

      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?

      Reply
      • Stephanie Nance says

        December 08, 2014 at 7:34 pm

        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!

    7. Rita Ladany says

      November 23, 2014 at 2:19 am

      Made and so enjoyed.Thanks Jenny!

      Reply
    8. Karen says

      November 22, 2014 at 6:39 am

      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!

      Reply
      • Karen says

        November 22, 2014 at 6:41 am

        Oh, and I used all high extraction einkorn flour.

    9. Lydia says

      November 20, 2014 at 3:04 pm

      Hi Jenny,

      I'm looking forward to baking these for Thanksgiving this year. I have a question about the proofing time though. We are driving an hour to get to our friends' house for 2 pm Thanksgiving dinner, and I want to figure out how to bake the rolls without getting up at the crack of dawn to do it! My two options are either
      1) bake them Wednesday and reheat them right before the meal - how are they a day after being baked, do you know??
      or
      2) mix and proof the dough Wednesday, form the rolls and let rise for half the time or so, then stick in the fridge overnight and bake either Thursday morning before we leave home, or bring to bake at our friend's place right before serving.

      Would you please let me know what you think is the best approach, according to your experience with the recipe? Thank you!

      Reply
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