Einkorn sourdough dinner rolls are crispy on the outside and chewy on the inside. These no-yeast dinner rolls have a wonderful nutty, tangy flavor from the einkorn sourdough, making them the perfect recipe to make alongside any lunch or dinner.
Cooking three meals from scratch can be repetitive, which I like. I enjoy the routine of the same meals and cooking them often. But I’m always interested in changing things up.
These einkorn sourdough dinner rolls made their way into my normal rotation because of how much people love them. Not a crumb goes to waste whenever I make them.
I love that they are healthy, fermented, and guilt-free. I know you and your family will love them as well!
Why You’ll Love Sourdough Dinner Rolls
Quality ingredients. The einkorn flour and sourdough starter make this a delicious side dish to any meal. Store-bought dinner rolls can contain artificial ingredients, unhealthy oils, and other additives. Homemade is always best and this recipe is no exception.
Nutritional benefits. Sourdough fermentation helps in breaking down gluten, making the rolls easier to digest. It also increases the bioavailability of nutrients, offering better absorption of vitamins and minerals. Learn how to make sourdough starter here.
Rich flavor. Known for its slightly nutty and sweet taste, einkorn flour adds a unique and delightful flavor profile to baked goods. Looking to bake with 100% einkorn flour? Make an einkorn sourdough starter here.
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What to Make with Einkorn Sourdough Dinner Rolls
Einkorn sourdough dinner rolls are the perfect compliment to any lunch or dinner. Here are some of our favorite main dishes to serve along side dinner bread rolls:
Dinner in a Pumpkin with Beef Soup
Shown here are the dinner rolls served with butternut squash soup! Don’t forget to join me every week over on Youtube to see what I make for my family each week.
More Einkorn Sourdough Recipes from the Homestead
We’ve been incorporating einkorn more and more into our daily cooking over the past several years. I know you’ll enjoy doing the same! Here are some of our favorite einkorn sourdough recipes:
Einkorn Sourdough Discard Tortillas
Einkorn Sourdough Banana Bread
New to Sourdough?
You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more.
Put all your sourdough recipes in one spot!
Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking.
This post contains affiliate links, which means I may make a small commission off items you buy at no extra cost to you. As an Amazon associate, I earn on qualifying purchases. See my full disclosure here.
To Make This Recipe, You Will Need
Stand up mixer with dough hook attachment
Plastic wrap
9×12 baking dish
Dough cutter or sharp knife (use code DUVALLHOMESTEAD for 20% off!)
Einkorn Sourdough Dinner Rolls Ingredients
(Makes 12)
1/2 cup sourdough starter
3 tbsp butter, softened
1 cup milk
1 1/2 tsp salt
1/4 cup honey + 1/4 cup sugar (optional, but adds nice sweetness!)
3 3/4 cup einkorn flour
1 egg, whisked (for egg wash on top)
For greasing the pan: olive oil, butter, or parchment paper
BAKER’S TIMELINE
Day 1 (morning): feed the sourdough starter (1 cup four + 3/4 cup filtered water)
(afternoon): make the dough
(evening): stretch and folds
(night): long ferment in the fridge
Day 2 (morning): pull dough out of the fridge, shape into rolls, cover with tea towel
(late morning or afternoon): bake the rolls
Note: if you are brand new to sourdough bread making, I highly encourage you to print this recipe out! Save it on your countertop and follow it until you have it memorized. That’s what I did with my first couple of loaves. Now, once you memorize it, this will become second nature and very easy. So, do not let this process intimidate you. If I can do it, you can do it!
How to Make Sourdough Dinner Rolls with Einkorn Flour
In a stand up mixer with a dough hook, add all ingredients (except the egg and olive oil). Turn on medium speed and let combine 5-10 minutes or until a consistent smooth dough forms. Cover the bowl with a tea towel and let sit on the countertop.
Perform 3 stretch and folds, about 1-2 hours apart each. Gently lift up one side of the dough, stretching it upwards, and then back down over the center of the dough. Rotate the bowl 90 degrees and repeat, until all 4 sides have been stretched and folded. Cover the bowl with a tea towel in between stretch and folds.
Cover the bowl with plastic and let sit in the fridge overnight.
The next day, bring the sourdough dinner roll dough out of the fridge and let it sit out for about 30 minutes to bring it to room temperature.
Grease a 9×12 baking dish with oil or line with parchment paper.
Place the dough on a floured clean countertop and use a bench scraper or sharp knife to cut it into 12 pieces.
Roll each piece into a ball and pinch the bottom to create tension in each dough ball.
Place the dough balls in the baking dish and cover with a tea towel. Let sit in a warm location (like near the stove) for 2-4 hours, or until about doubled in size.
When ready to bake, preheat the oven to 375 degrees F.
Brush the tops of the rolls with the whisked egg.
Bake at 375 for 20 minutes or until slightly golden on top. Enjoy!
FAQs:
Can I make sourdough dinner rolls with regular all-purpose flour?
To convert this einkorn recipe to regular, simply use 3 1/4 cup regular flour.
How do you store einkorn sourdough dinner rolls?
These einkorn sourdough dinner rolls last in the fridge for 2-3 days. To reheat, place them on a baking tray in the oven at 350 degrees for about 5 minutes.
To store dinner rolls in the freezer, slice them in half first. Store the halves in the freezer and then place them in the toaster to thaw out and toast.
Can I feed my sourdough starter with einkorn flour?
Yes, in fact it’s good to feed your sourdough with different kinds of flours! You can also make a 100% einkorn sourdough starter using this tutorial.
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More Sourdough Bread Recipes from the Homestead
Einkorn Sourdough Sandwich Bread
Whole Wheat Seeded Sourdough Sandwich Bread
Einkorn Sourdough Cinnamon Raisin Bread
Einkorn Sourdough Dinner Rolls
Einkorn sourdough dinner rolls are crispy on the outside and chewy on the inside. These no-yeast dinner rolls have a wonderful nutty, tangy flavor from the einkorn sourdough, making them the perfect recipe to make alongside any lunch or dinner.
Ingredients
- 1/2 cup sourdough starter
- 3 tbsp butter, softened
- 1 cup milk
- 1 1/2 tsp salt
- 1/4 cup honey + 1/4 cup sugar (optional, but adds nice sweetness!)
- 3 3/4 cup einkorn flour
- 1 egg, whisked (for egg wash on top)
- For greasing the pan: olive oil, butter, or parchment paper
Instructions
- In a stand up mixer with a dough hook, add all ingredients (except the egg and olive oil). Turn on medium speed and let combine 5-10 minutes or until a consistent smooth dough forms. Cover the bowl with a tea towel and let sit on the countertop.
- Perform 3 stretch and folds, about 1-2 hours apart each. Gently lift up one side of the dough, stretching it upwards, and then back down over the center of the dough. Rotate the bowl 90 degrees and repeat, until all 4 sides have been stretched and folded. Cover the bowl with a tea towel in between stretch and folds.
- Cover the bowl with plastic and let sit in the fridge overnight.
- The next day, bring the sourdough dinner roll dough out of the fridge and let it sit out for about 30 minutes to bring it to room temperature.
- Grease a 9x12 baking dish with oil or line with parchment paper.
- Place the dough on a floured clean countertop and use a bench scraper or sharp knife to cut it into 12 pieces.
- Roll each piece into a ball and pinch the bottom to create tension in each dough ball.
- Place the dough balls in the baking dish and cover with a tea towel. Let sit in a warm location (like near the stove) for 2-4 hours, or until about doubled in size.
- When ready to bake, preheat the oven to 375 degrees F.
- Brush the tops of the rolls with the whisked egg.
- Bake at 375 for 20 minutes or until slightly golden on top. Enjoy!
Notes
BAKER’S TIMELINE
Day 1 (morning): feed the sourdough starter (1 cup four + 3/4 cup filtered water)
(afternoon): make the dough
(evening): stretch and folds
(night): long ferment in the fridge
Day 2 (morning): pull dough out of the fridge, shape into sandwich bread tin
(late morning or afternoon): bake the bread
Note: if you are brand new to sourdough bread making, I highly encourage you to print this recipe out! Save it on your countertop and follow it until you have it memorized. That’s what I did with my first couple of loaves. Now, once you memorize it, this will become second nature and very easy. So, do not let this process intimidate you. If I can do it, you can do it!
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