Easy Fresh Milled Einkorn Sourdough Dinner Rolls

overhead shot of einkorn sourdough dinner rolls in a bowl with a red and white towel

Easy Fresh Milled Einkorn Sourdough Dinner Rolls

The perfect Fresh Milled Sourdough Einkorn Dinner Rolls are soft, fluffy, and full of nutty flavor!

Course Side Dish

Cuisine American

Keyword #FreshMilled, #freshmilledflour, Easy Sourdough Recipe, Einkorn, Einkorn Berries, Einkorn Dinner Rolls, Einkorn Flour, Sourdough Dinner Rolls, Sourdough Recipe, Sourdough Starter

Prep Time 5

Cook Time 25

Total Time 30

Servings Rolls

Calories 183kcal

Author Mary Rose

Equipment

Grain Mill
Baking Sheet

Ingredients

500 grams Einkorn Berries
225 grams Water
100 grams Sourdough Starter
10 grams Salt
30 grams Olive Oil
20 grams Honey optional
1 egg

Instructions

Mill wheat berries on fine setting in your grain mill.
In a large bowl, add water, oil, honey, egg, and starter. Mix well.
Pour fresh milled flour in and top with salt.
Using a wooden spoon or danish dough whisk, mix the ingredients until combined.
The dough will be shaggy.
Cover with plastic wrap or a damp tea towel and let dough rest for 30 minutes to an hour.
Turn the dough onto a lightly floured surface. You may use a bowl scraper to remove the dough. It will be quite sticky.
Flour your hands and pull one corner of the dough over onto the center of the dough. At this point, do not stretch the dough too much until it tears. It will get a bit stretchier as you go.
Continue folding the dough into the center of itself until you get all the way around the dough ball.
Place the dough back in the bowl, cover, and let sit at room temperature for 15-30 minutes.
Repeat the folding process. Aim to do this 4-6 times every 15-30 minutes.
After the last fold, put the dough back in the bowl. Cover and let it ferment for ad additional 2-3 hours.
At this point, you can put the dough in the fridge overnight and proceed with the recipe the next day if you want.
After it has risen for a total of 4-6 hours on the counter, turn the dough onto a floured work surface. You want the dough to be airy to the touch.
NOTE: THIS RECIPE CAN BE MADE INTO 12 OR 16 ROLLS DEPENDING ON THE SIZE ROLL YOU WISH TO MAKE. BAKING ADJUSTMENTS LISTED BELOW
Divide the dough into 12-16 equal pieces.
With a floured hand, take a piece of dough and drag it on the table in a rolling motion to make a round shape until the top of the dough is smooth and tight.
Drag the dough pieces until the top of the dough is smooth and tight.
Place each dough ball on a quarter sized baking sheet lined with parchment paper or in a 12 inch cast iron skillet. You can also use a glass baking dish.
After all dough balls are on the baking sheet, cover with plastic wrap and let them rise for 1-2 hours.
Preheat the oven to 375 degrees F.
Brush the tops of the dough with an egg wash.
Bake for 25-30 minutes for 12 rolls or 20-25 minutes for 16 rolls until golden brown.
Let rolls cool on a wire rack completely before storing.

Notes

Store cooled rolls in a plastic bag on the counter for 3-4 days.

Freeze in freezer safe bags for up to 3 months.

You can substitute the fresh milled flour with Einkorn all purpose flour if you wish.

Nutrition