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Jovial Foods, Inc.

Einkorn Sweet Potato Rolls

img_0201-2Soft and colorful, Einkorn Sweet Potato Rolls are the perfect bread for your Thanksgiving dinner table. Serve them warm with butter, then enjoy them again for the perfect leftover turkey sandwich. We bet this recipe will leave your friends and family wanting more, and you’ll be baking them often.

Bread baking can feel like a challenge, especially with einkorn, so we’ve also got a new video that features Carla’s pointers for the best results. The instructional video features the original recipe from her cookbook, Einkorn: Recipes for Nature’s Original Wheat, and is made with a sourdough or yeast levain. A levain must be mixed up 6 to 8 hours before making the dough, but helps the bread rise quicker on the day of baking.  If you are pressed for time, we’ve also included a recipe made with straight active dry yeast, which takes less than 4 hours from start to finish.

For a limited time on the jovial store, order Carla’s cookbook and receive a 2lb. bag of einkorn flour at no charge.


Einkorn Sweet Potato Rolls Made with Sourdough or Yeast Levain:

Ingredients:

  • 1 batch Sourdough Levain (see below for recipe) OR Yeast Levain **(see below for recipe)
  • 1½ pounds Garnet sweet potatoes (2 medium), mashed (about 2 cups)
  • ¼ cup (60 g) whole milk
  • 4 tablespoons (56 g) unsalted butter, plus more for greasing the baking sheets
  • 1 large egg
  • ½ cup (100 g) sugar
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons fine sea salt
  • 6¼ cups (750 g) all-purpose einkorn flour, plus more for dusting

Sourdough Levain:  

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 8 hours. The levain is ready to use when the surface of the mixture is covered with large bubbles.

Yeast Levain:

  • Pinch of dry active yeast, plus ¼ teaspoon
  • ½ cup, plus 1 tablespoon (130 g) warm water, at 100°F
  • 1 cup (120 g) all-purpose einkorn flour 

In a medium bowl, mix a small pinch of yeast and water together util the yeast dissolves. Mix in the flour until combined. Cover and let stand at room temperature for 6-8 hours. The levain is ready to use when the surface of the mixture is covered with large bubbles. Just before mixing your dough, add the remaining ¼ teaspoon of yeast to ensure that your bread rises properly. This additional yeast will not be listed in the recipe so don’t forget this last step.

Instructions: 

  1. Preheat the oven to 375°F. Scrub the sweet potatoes and slice a small piece off one end of each potato. Place in a large baking dish and bake for 60 to 75 minutes, or until the potatoes are very soft. Allow to cool until cool enough to handle, about 10 minutes, then peel and mash well in a large bowl.
  2. Add the milk and butter to the bowl.
  3. Stir the levain, egg, sugar, vinegar, and salt into the sweet potatoes with a spatula.  Add the flour and mix until combined. Knead the dough in the bowl until the dough becomes smooth and sticky. Cover the bowl with plastic wrap and let proof for 3-5 hours.
  4. Butter 2 baking sheets or line them with parchment paper. Divide the dough into 16 equal pieces. Dust your hands and a work surface lightly with flour. Roll each 2 inches apart. Cover with buttered plastic wrap and let proof for 90 minutes. Preheat the oven to 400°F.
  5. Bake the rolls, one sheet at a time, for 20 to 23 minutes until they start to brown slightly on top. (Watch closely, as they burn easily on the bottom.) Transfer the rolls to a wire rack and let cool for 30 minutes. Serve warm or at room temperature. Store any leftover rolls in a sealed plastic bag for up to 3 days, or freeze for up to 1 month.

sweet-potato-2
Quicker Einkorn Sweet Potato Rolls Made with Straight Yeast:

Ingredients:

  • 1½ pounds Garnet sweet potatoes (2 medium), mashed (about 2 cups)
  • ¼ cup (60 g) whole milk
  • ¾ cup warm water at 100° F
  • 2 teaspoons active dry yeast
  • 4 tablespoons (56 g) unsalted butter, plus more for greasing the baking sheets
  • 1 large egg
  • ½ cup (100 g) sugar
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons fine sea salt
  • 7¼ cups (870 g) all-purpose einkorn flour, plus more for dusting

Instructions:

  1. Preheat the oven to 375°F. Scrub the sweet potatoes and slice a small piece off one end of each potato. Place in a large baking dish and bake for 60 to 75 minutes, or until the potatoes are very soft. Allow to cool until cool enough to handle, about 10 minutes, then peel and mash well in a large bowl.
  2. In a small bowl combine yeast and water.
  3. Add milk and butter to the bowl with the sweet potatoes. When the mixture is lukewarm to touch, stir in the yeast mixture, egg, sugar, and vinegar with a spatula. Mix in the salt.
  4. Add the flour and mix until combined. Transfer the dough to a clean work surface and knead until the dough becomes smooth. Cover the bowl with plastic wrap and let proof for 90 minutes.
  5. Preheat the oven to 400°F.
  6. Butter 2 baking sheets or line them with parchment paper. Divide the dough into 16 equal pieces. Dust your hands and a work surface lightly with flour. Roll each piece of dough into a tight ball. Divide the rolls between the baking sheets, placing each 2 inches apart. Cover with buttered plastic wrap and let proof for 30 to 45 minutes. Be careful not to let the buns runs too much or pits will develop bubbles on the surface.
  7. Bake the rolls for 20 to 23 minutes, rotating the sheets after 15 minutes, until they start to brown slightly on top. (Watch closely, as they burn easily on the bottom.)
  8. Transfer the rolls to a wire rack and let cool for 30 minutes. Serve warm or at room temperature. Store any leftover rolls in a sealed plastic bag for up to 3 days, or freeze for up to 1 month.

sweet-potato

 

7 Responses to Einkorn Sweet Potato Rolls

  1. Christy says:

    I’ve made these before and they are delicious! Have a question though. Is the sugar necessary? Or would honey or coconut sugar work as well? Thanks!

  2. I made these today w the sourdough levain. They were delicious and in the end turned out fine. However, the dough was so sticky I could barely work with it. While I know einkorn dough tends towards sticky, the dough in Carla’s video was at least workable. Mine was hardly workable. Can someone give me some help with this? Should I weigh the flour rather than measuring in cups etc.

    • jovial says:

      We always recommend measuring with a baking scale because that way you know you are adding exactly the right amount of flour, but usually when you measure with cups, you add too much flour, so the stickiness you are describing sounds normal. In order for the rolls to be soft, the dough must be soft and wet. You have to get the hang of working with it, adding flour will only make the bread denser. When you start to roll them, the dough will seem sticky, but actually a little more pressure works.

  3. lori.grace21 says:

    This recipe was my first experience with einkorn. I used a yeast levain because I couldn’t wait for the sourdough starter to mature! They turned out perfect, just like the video and though I froze them to serve for Christmas dinner, I couldn’t resist eating one for myself! The taste and texture of this little roll was beyond my expectations! I am absolutely hooked on einkorn for life! I have the cookbook also and will probably make every single recipe in there! There truly is something ancient, remembered and almost sacred about this very special wheat! Thank you Carla and Jovial for bringing us this marvelous pure grain!

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