Einkorn Sandwich Rolls
We know you’ll love this new recipe for Einkorn Sandwich Rolls, made with your choice of all purpose or whole grain flour, because they are soft, light, and delicious. We have shaped them and used a Kaiser roll stamp to make a design on top, but you can also leave them round and they will spread out during baking to the perfect roll.
A few recipe notes:
- The recipe is dairy free, but you can substitute milk in place of the water for a softer and more flavorful roll.
- Instead of a round, you can shape each piece into a small hoagie roll. Make one ¼-inch deep slash down the center lengthwise before baking.
- Brushing the whole grain bun with egg wash is optional because the rolls are already a beautifully deep brown color.
- If you use a Kaiser stamp and the rolls crack, do not press down into the dough.
- It is important to gauge the timing of the second rise for lighter rolls. Do not rush them in the oven until they seem soft to the touch, but you have let them rise too much if they do not spring up in the oven when baking.
Einkorn Sandwich Rolls
Makes 12 rolls
- One batch of Einkorn Sourdough Levain
- 1 ¾ cup (295 g) warm water at 100°F
- 1 large egg
- 3 tablespoons (45 g) jovial Extra Virgin Olive Oil, plus more for greasing the baking sheet
- 1 tablespoon sugar or maple syrup
- 5 ¾ cups (690 g) jovial All Purpose Einkorn Flour or 6 ¾ (648 g) cups jovial Whole Grain Einkorn Flour, plus more for dusting
- 2½ teaspoons fine sea salt
- 1 egg yolk beaten with teaspoon of water for egg wash
- Poppy seeds for dusting (optional)
- Mix the levain and let rise for 6 to 8 hours until the surface has large bubbles.
- Transfer the levain to a large bowl. With an einkorn kneading tool or a stiff spatula, mix in the water, egg, olive oil, and sugar or maple syrup until well combined.
- Add flour and sprinkle salt on top, then mix in the bowl until you have a rough batter. Cover the bowl with a plate or plastic wrap.
- After 15 minutes, turn the dough one time, then let rest 15 minutes and turn the dough again. Cover the bowl tightly with plastic wrap and let rise for 3 hours (more if your starter is new, less if it is very active) until domed, but not too bubbly on the surface. Your dough should look like the pictures below when it is ready to shape.
- Grease a baking sheet.
- With a bowl scraper, transfer the dough to a work surface dusted with flour. Divide the dough into 12 equal pieces.
- Dust your hands with flour and using the palm of your hand, apply pressure to each piece as you roll them into tight balls. Transfer each roll to the baking sheet, spacing them 3 inches apart.
- In a small bowl, beat together the yolk with water, then brush the tops of the rolls. Top with poppy seeds, if using.
- If you have a Kaiser roll stamp, gently press a design on the top of each roll. Cover the rolls with greased plastic wrap and let rise for 1½ to 2 hours, until fluffy to the touch.
- Preheat the oven to 400°F. Bake the rolls for 20 to 22 minutes until golden brown on top.
- Store at room temperature in an unsealed plastic bag for up to 2 days, or slice and freeze for up to one month. Defrost at room temperature.