These homemade einkorn dinner rolls make up the perfect easy and fluffy family meal addition. A little dash of nutmeg adds a subtle, spicy kick to these homemade einkorn dinner rolls. They might very well become a family favorite this fall.
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Why use Einkorn Flour?
Einkorn flour contains more nutrients than regular, hybridized all-purpose flour.
Einkorn flour is an ancient grain that had not been hybridized. Therefore, it yields less compared to hybridized modern-day grains. This isn’t as commercially appealing for companies because the same size field of modern-day, hybridized wheat yields more flour, aka more money.
Working with Einkorn Flour
Einkorn Flour has slightly different properties than modern-day kinds of wheat. You may have to add a little water and it takes a little more time for the dough to form gluten and firm up.
But I wouldn’t say it’s hard to work with einkorn flour. As with many things in life, the more you do it the better you’ll get at it. The same goes for making and baking things using einkorn flour. These Homemade dinner rolls made with einkorn flour are easy to start with. They are perfect to accompany a family dinner.
Making the Perfect Yeast Roll
These einkorn dinner rolls made from scratch are enhanced with a hint of nutmeg, which was traditionally used to enhance the aroma and taste of homemade dinner rolls. The use of einkorn flour and all-purpose spelt flour makes these yeast rolls effortless to prepare.
The combination of these whole flours is guaranteed to produce soft and fluffy dinner rolls, making it an ideal choice for a family-favorite recipe.
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Recipe: Einkorn & Spelt Nutmeg Dinner Rolls
These homemade einkorn dinner rolls make up the perfect easy and fluffy family meal addition. A little dash of nutmeg adds a subtle, spicy kick to these homemade einkorn dinner rolls.
Ingredients
- 100 grams Whole Einkorn Flour
- 250 grams Spelt Flour
- 210 ml. Buttermilk
- 1 tsp Ground Nutmeg
- 1 tsp Sea Salt
- 1 packet Instant Yeast ( appr. 7 grams)
- 1 egg or 50 ml milk for the (egg) wash
Instructions
- Add all dry ingredients & mix
- Add buttermilk to the dry ingredients and mix until the dough no longer sticks to the side of the mixing bowl let rest for about 10 minutes.
- With your hands, work the dough and form a non-sticking ball.
- Place the dough in a floured bowl and cover with a damp cloth/ proofing cover. Proof until about doubled in size. About 60 minutes.
- Preheat the oven to 220°C/ 428°F. If you want to bake these in a cast iron skillet, be sure to place the cast iron skillet in the oven while the oven's preheating.
- Take the dough from the bowl and divide it into 6 equal pieces. Shape into rounds.
Let the dough balls proof for another 30 minutes. - Gently place the dough in the skillet or on your baking tray and give them a thin layer of egg wash.
- Place in the oven for appr. 20-25 minutes. Keep an eye on them and take them out once they're sufficiently browned.
Notes
Whole einkorn flour takes a bit more time to absorb moisture. If the dough is sticky and hard to work with let it rest for 10 minutes and continue working the dough after this period of rest. Repeat as necessary.
