If you’re searching for a rustic, nourishing bread that will win over everyone at the table, look no further than Sourdough Einkorn Rolls. These rolls blend the distinctive nutty depth of ancient einkorn flour with lively sourdough tang, yielding tender, flavorful buns with a gorgeously golden crust. Whether you’re obsessed with wholesome baking or want to impress guests with something special, Sourdough Einkorn Rolls offer a healthy twist on classic comfort, all while celebrating the magic of slow fermentation and time-honored grains.
Ingredients You’ll Need
The beauty of Sourdough Einkorn Rolls lies in their simplicity: just a handful of pantry staples come together to make something truly memorable. Each ingredient plays a unique role in shaping the rolls’ light crumb, subtle flavor, and inviting aroma.
- Einkorn flour: This ancient grain flour brings a nutty flavor and lovely yellow hue—plus gentle gluten that makes the rolls tender.
- Active sourdough starter (100% hydration): The heart of these rolls; your bubbly, lively starter adds rise, tang, and character.
- Warm water: Just enough to make a soft, supple dough that helps blend all the ingredients together smoothly.
- Olive oil or melted butter: Adds richness and moisture, ensuring a soft crumb and golden crust. Choose butter for a classic flavor or olive oil for earthiness.
- Honey: Provides a touch of sweetness that balances the sourdough’s tang and helps the crust caramelize beautifully.
- Fine sea salt: Essential for bringing out the subtle flavors and boosting the overall taste of your Sourdough Einkorn Rolls.
How to Make Sourdough Einkorn Rolls
Step 1: Mix the Wet Ingredients
Start by grabbing a large mixing bowl and combine your active sourdough starter, warm water, olive oil (or melted butter), and honey. Stir them together lovingly until you have a well-blended mixture. This step not only helps dissolve the honey but also creates the perfect foundation for the sourdough magic to begin.
Step 2: Add the Einkorn Flour and Salt
Sprinkle the einkorn flour and fine sea salt into the bowl. Gently mix just until everything comes together into a soft, shaggy, and slightly sticky dough. Einkorn flour’s delicate nature means there’s no need for heavy kneading here—just enough mixing to combine everything and create a cohesive dough.
Step 3: Rest and Stretch
Cover the bowl and let the dough rest for 30 minutes. This rest—known as autolyse—allows the flour to fully hydrate, making the dough easier to work with. After resting, perform a few gentle stretch and folds right in the bowl: reach under the edge of the dough, pull it upward, and fold it over itself a few times. This process builds the structure the rolls will need for a lovely rise.
Step 4: Let It Rise (Bulk Fermentation)
Cover your bowl again and tuck it away at room temperature. Allow the dough to bulk ferment for about 4 to 6 hours, or until it has risen noticeably and looks puffy. Patience is key—this slow fermentation brings all that complex flavor you love in Sourdough Einkorn Rolls. Don’t worry if the dough is still a little sticky; that’s just einkorn doing its thing!
Step 5: Shape the Rolls
Lightly dust your work surface with flour and turn out the risen dough. Using a bench scraper or knife, divide it into 10 to 12 equal pieces. Gently shape each portion into a round roll, taking care not to over-handle them. Arrange the rolls on a parchment-lined baking sheet, leaving a bit of space between each one for their final puff.
Step 6: Final Proof
Once shaped, cover the baking sheet and let the rolls rise again for 1 to 2 hours. They should look airy and a bit more swollen—almost ready to go in the oven. This second rise ensures your Sourdough Einkorn Rolls will bake up light and tender inside.
Step 7: Bake Until Golden
Preheat your oven to 375°F. Slide your tray of rolls inside and bake for about 20 to 25 minutes, until they are gloriously golden brown and sound hollow when you tap the bottoms. Cool them on a wire rack to keep their bottoms crisp, and resist the urge to dig in too soon (but who could blame you?).
How to Serve Sourdough Einkorn Rolls
Garnishes
A simple brush of melted butter or olive oil right after baking will give your Sourdough Einkorn Rolls a tempting shine. You can also sprinkle them with a pinch of flaky sea salt, sesame seeds, or fresh herbs like rosemary for extra aroma and flavor. These little touches make your rolls feel extra bakery-special.
Side Dishes
Sourdough Einkorn Rolls are happy at any meal: pair them with a bowl of homemade soup, nestle them beside a crisp salad, or serve alongside a classic roast dinner. Their subtle sourdough edge and tender crumb make them the perfect breadbasket star at family gatherings and weeknight meals alike.
Creative Ways to Present
Transform Sourdough Einkorn Rolls into mini sandwich buns for sliders, burger night, or picnic spreads. Split and toast them for an irresistible breakfast with butter and jam, or stuff them with roasted veggies and cheese for a gourmet lunch. If you’re up for it, let the kids help shape the dough into knots or spirals for an interactive baking day!
Make Ahead and Storage
Storing Leftovers
Store any leftover Sourdough Einkorn Rolls in an airtight container at room temperature for up to 2 days. Because they’re naturally fermented, they tend to stay fresher longer than regular bread, but for best quality, enjoy them within the first couple of days.
Freezing
These rolls freeze beautifully! Once completely cooled, place them in a freezer-safe bag, squeezing out as much air as possible. Freeze for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm them in the oven for that just-baked taste.
Reheating
To revive your Sourdough Einkorn Rolls, pop them in a preheated 350°F oven for about 5 to 10 minutes, or until warmed through. A quick burst of heat will bring back their tender crumb and subtle crust crunch, as if they just emerged from the oven!
FAQs
Can I use whole grain einkorn flour?
Absolutely! Whole grain einkorn flour will give your rolls a deeper, nuttier flavor and a bit more nutrition thanks to the bran. Just know that whole grain flour tends to absorb a bit more water, so you may need an extra splash to keep the dough soft.
Why is einkorn dough stickier than wheat dough?
Einkorn has a unique gluten structure that makes it softer, stickier, and less stretchy than modern wheat. Don’t worry—this is normal! Handle it gently, use a light dusting of flour, and try not to overwork the dough to preserve its cloud-like texture.
Do I need to do the stretch and folds?
Yes, even a few quick stretch and folds help strengthen the delicate structure of einkorn dough, leading to a better rise and fluffier crumb. It’s an easy, hands-on step that truly makes a difference in the finished rolls.
Can I make these rolls without a sourdough starter?
Sourdough is what gives these rolls their characteristic flavor and texture. If you don’t have a starter, you could substitute with a small amount of instant yeast (about 2 teaspoons), but you’ll lose that complex sourdough tang and may need to adjust rising times.
Can I double the recipe for a crowd?
Yes! Simply double all ingredients and, if possible, use two baking sheets to give the rolls room to expand. These Sourdough Einkorn Rolls are always a hit at potlucks, parties, and big family dinners.
Final Thoughts
There’s something truly special about sharing a batch of warm, homemade Sourdough Einkorn Rolls with people you love. Give this recipe a try—you’ll taste the difference that ancient grains and slow, mindful baking can make, and you just might find your new favorite bread for every occasion.
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Sourdough Einkorn Rolls Recipe
- Total Time: 50 minutes (plus fermentation and proofing time)
- Yield: 10–12 rolls 1x
- Diet: Vegetarian
Description
These Sourdough Einkorn Rolls are a delightful twist on traditional dinner rolls, made with nutritious einkorn flour and a tangy sourdough starter. Perfect for sandwiches or alongside any meal, these rolls are sure to impress with their unique flavor and soft texture.
Ingredients
Einkorn Rolls Ingredients:
- 3 1/2 cups einkorn flour
- 1 cup active sourdough starter (100% hydration)
- 3/4 cup warm water
- 1/4 cup olive oil or melted butter
- 1 tablespoon honey
- 1 1/2 teaspoons fine sea salt
Instructions
- Prepare the Dough: Combine sourdough starter, water, oil, and honey. Mix in einkorn flour and salt to form a sticky dough. Rest for 30 minutes.
- Bulk Fermentation: Perform stretch and folds, then let the dough rise for 4–6 hours until doubled.
- Shape the Rolls: Divide dough, shape into rounds, and let rise for 1–2 hours.
- Bake: Preheat oven, bake rolls for 20–25 minutes until golden. Cool before serving.
Notes
- Einkorn dough is delicate; handle gently.
- Rolls freeze well for later use.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
