Sourdough or Yeast Whole Grain Einkorn Dinner Rolls

Please note that the ingredients and instructions differ depending on whether you make the rolls with yeast or sourdough—both are listed below. Makes 20 rolls.

Instructions

Made with yeast

1. In a large bowl, whisk together eggs, maple syrup, milk, and yeast.
2. Add the flour and then sprinkle the salt on top.
3. With the Einkorn Kneading Tool or a stiff spatula, mix the dough until the dry ingredients are almost completely absorbed. You should have a thick batter, but not a firm bread dough.
4. Add the butter and continue to mix by hand until the butter is absorbed.
5. Cover the bowl tightly with plastic wrap and let proof at room temperature for 60 minutes.
6. Butter a 9″ x 13″ baking dish.
7. With the help of a bowl scrape, transfer the dough to a work surface that has been generously dusted with flour. Gently knead the dough, adding a little bit more flour if necessary, until the dough is smooth but still wet and sticky.
8. Divide the dough in 4 pieces, then divide each piece in 5 pieces of equal weight.
9. Dust your hands and the work surface with flour. Roll the dough into a ball. It will be sticky, but with the help of a little flour, you will be able to shape the rolls.
10. Position 4 rolls crosswise and 5 lengthwise. Cover the dish with plastic wrap and let rolls rise again for 30 minutes.
11. Preheat the oven to 375ºF.
12. Brush the tops of the rolls with butter. Bake for 30 minutes or until lightly golden brown on top.
13. Place the baking dish on a cooling rack for 15 minutes, then invert the pan on the rack to remove the rolls.
14. Let the rolls cool upside down on the rack for 1 hour. Gently pull the rolls apart and serve.

Made with Sourdough

1. In a large bowl, whisk together eggs, maple syrup, milk, and the levain.
2. Add the flour and then sprinkle the salt on top.
3. With the einkorn kneading tool, opens in a new tab or a stiff spatula, mix the dough until the dry ingredients are almost completely absorbed. You should have a thick batter, but not a firm bread dough.
4. Add the butter and continue to mix by hand until the butter is absorbed.
5. Cover the bowl tightly with plastic wrap and let proof at room temperature for 3 to 5 hours.
6. Butter a 9″ x 13″ baking dish.
7. With the help of a bowl scrape, transfer the dough to a work surface that has been generously dusted with flour. Knead the dough, adding a little bit more flour if necessary, until the dough is smooth.
8. Divide the dough in 4 pieces, then divide each piece in 5 pieces of equal weight.
9. Dust your hands and the work surface with flour. Roll the dough into a ball. It will be sticky, but with the help of a little flour, you will be able to shape the rolls.
10. Position 4 rolls crosswise and 5 lengthwise. Cover the dish with plastic wrap and the rolls rise for 1 hour.
11. Preheat the oven to 375ºF.
12. Brush the tops of the rolls with butter. Bake for 30 minutes or until lightly golden brown on top.
13. Place the baking dish on a cooling rack for 15 minutes, then invert the pan on the rack to remove the rolls.
14. Let the rolls cool upside down on the rack for 1 hour. Gently pull the rolls apart and serve.

Sourdough Levain:  Makes 1½ cups

• 2 tablespoons (30 g) Einkorn Sourdough Starter, opens in a new tab
• ½ cup plus 1 tablespoon (130 g) warm water, at 100°F
• 1 cup (96 g) Jovial Whole Grain Einkorn Flour
  

In a medium bowl, mix the starter and water together until the mixture is smooth and creamy. Mix in the flour with a fork until all of the flour is absorbed. Cover and let stand at room temperature for 6 to 10 hours. The levain is ready to use when the surface of the mixture is covered with large bubbles. However, if you mix a batch of sourdough levain and then decide you want to delay baking, you may refrigerate the levain for up to 24 hours and then use it the next day.