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Einkorn Sandwich Rolls

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.

Einkorn sandwich rolls

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



  1. Mix the levain and let rise for 6 to 8 hours until the surface has large bubbles.
  2. 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.
  3. 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.
  4. 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.
  5. Grease a baking sheet.
  6. With a bowl scraper, transfer the dough to a work surface dusted with flour. Divide the dough into 12 equal pieces.
  7. 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.
  8. In a small bowl, beat together the yolk with water, then brush the tops of the rolls. Top with poppy seeds, if using.
  9. 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.
  10. Preheat the oven to 400°F. Bake the rolls for 20 to 22 minutes until golden brown on top.
  11. 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.

11 Responses to Einkorn Sandwich Rolls

  1. Linda says:

    These rolls are so soft inside! I’ll be making these often! Is there a way I could make these with a softer outer crust? Also, my buns cracked on top. Suggestions to prevent this?

  2. racheldiscenza says:

    I live in Aztec, NM at a high elevation, at almost 6,000 ft. I am new to baking and due to a wheat sensitivity of my son, I’m trying this einkorn out and we love it but my breads keep sinking. My question is, do I follow the normal high elevation guidelines? Is it the same for einkorn? Thanks

    • Jovial Customer Service says:

      Unfortunately we have not been able to test our recipes at high elevation but our customers who are tell us that the normal adjustments apply. Be careful not to overproof with yeast-only let the dough rise by about 40%.

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