Einkorn Dinner Rolls – High Extraction Flour – Einkorn.com

Ingredients

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• 3 1/2 teaspoons Yeast
• 2 1/2 tablespoons Sugar
• 3/4 cup Whole Milk
• 1 large Eggs
• 1 large Egg Yolk
• 3 1/4 cups High Extraction Einkorn Flour (Or double sifted after being ground medium fine)
• 3/4 teaspoon Sea Salt
• 12 tablespoons Unsalted Butter
• Add the remaining 1/2 Cup of milk, egg, and egg yolk and whisk to combine.
• Put all these liquid ingredients into a standing mixer with a paddle attachment.
• Add 2 Cups of White Einkorn Flour ( My baking tips for einkorn teaches how to make white einkorn flour.)
• Then add your 1 tsp of salt.
• Mix on low and add all of your butter 2 tbsps at a time. Make sure it’s completely mixed in before you add the next 2 tbsp.
• Add your remaining 1 1/4 Cup High Extraction Einkorn flour.
• Change your paddle attachment our for your dough hook and knead it on low for 4 minutes.
• Grease a bowl generously with either butter or olive oil and turn your dough into the bowl.
• Cover with plastic wrap and place it in a warm place to rise until doubled. It took about 90 minutes for me.
• Lightly grease two cake pans.
• Cut the dough into equal portions. For me I weighed them at 2 ounces each and it ended up being 18 portions.
• Roll each portion into a ball. I roll them against the counter to make them smooth.
• Place 7 of the balls of dough around the outside of the circle and then two in the inside.
• Place the pans inside a large garbage bag and then place a glass of hot water between the two of them so that the bag never touches the rolls. Tuck the ends of the garbage bag under the pans.
• Let them rise 45 minutes.
• Meanwhile preheat your oven to 350 degrees.
• Remove your rolls from the bags and bake them for 20 minutes or until golden brown.
• Let them cool for 5-7 minutes and then separate the rolls and serve them warm!
• Enjoy! They are delicious!