Einkorn Hamburger Yeast Rolls
Recipes
If you are new to baking einkorn bread, this is a great recipe to start with. They are much more forgiving than larger loaves and you will get great results both inside and out.
Ingredients
- 6 cups (720g) jovial All-Purpose Einkorn Flour
- 2 tsp. (10g) sea salt
- ¼ oz. (1 packet-7g) of active dry yeast
- 4 heaping tbsp. (60g) of jovial Extra Virgin Olive Oil
- ¼ cup (50g) sugar
- 2 medium eggs
- 1¼ cup (295g) warm water
Instructions
- In a small mixing bowl, combine water, sugar and yeast and let stand until cool.
- In a large mixing bowl, combine flour and sea salt.
- Now, add oil and eggs to yeast mixture and beat well with a fork.
- Pour liquid mixture into the flour, then mix with a stiff spatula or wooden spoon as much as possible. Finish kneading with your hands.
- Cover the mixing bowl with a plate or plastic wrap and let stand in a dark place for 2 hours.
- Scrape the dough out of the bowl with your hands and place on a floured work surface.
- Add a sprinkling of flour and knead until smooth, then divide the dough into 12 pieces.
- Using extra flour, roll each piece of dough into a firm and smooth ball.
- Line a large baking tray with parchment paper and place each ball on the tray, leaving 3 inches of space around each roll.
- Take a small piece of parchment paper and press down on each roll to flatten. Cover the tray with a damp cloth.
- Let proof for 1 hour.
- Preheat the over to 390°F and bake the rolls for 12 minutes.
Tips
- Einkorn absorbs water slowly, so the dough will be rather wet at first. A wetter dough will yield a softer bread with einkorn. In fact, your dough will be very sticky at first, but as the flour absorbs water during proofing, the dough will stiffen and become more manageable.
- The dough made with dry active yeast will rise quickly, so be careful not to overproof the dough or the rolls may sink a bit in the middle after baking.
- You must deflate the balls of dough to form the rolls because they will lift up in the oven during baking. Leave enough space around each roll to allow for even baking.
