Sourdough is my new obsession. Because of the effects sourdough has on digestion, gut health, and teeth and bone strength (by breaking down the phytic acid in wheat), it is very important to me to make sure most of our wheat based products are sourdough.
This is pretty simple since we already love sourdough bread, sourdough crackers, and sourdough pancakes. I’m even working on einkorn sourdough pie crust, cookies, and tortillas!
But this Thanksgiving, as I was faced with not being able to make our traditional yeast rolls for the family meal, I started playing around with this honey wheat sourdough roll recipe.
Honey Wheat Einkorn Sourdough Rolls
A few batches later I had a successful sourdough recipe for deliciousness, which is simultaneously sweet and salty, soft and sturdy, and just about the best thing you’ll ever taste!
I was so committed to bringing these rolls to Thanksgiving dinner, that I made them the morning of the meal and let them rise in the car for the 6 hour trip!
These sourdough rolls are delicious whether they are mopping up mashed potatoes and cranberry sauce, or stuffed with chicken salad and lettuce!
Can you make these rolls without einkorn?
Yes! For wheat flours that are not einkorn only one adjustment needs to be made!
Increase the milk from 3/4 of a cup, to 7/8 of a cup!
How to Store the Sourdough Rolls
You know me, I like to batch cook everything I can and these sourdough rolls are no exception!
At Room Temperature:
If you know that you’re going to eat through an entire batch in a few days (no judgement, they are amazing), then just keep the rolls in a ziploc bag on the counter!
In the Fridge:
If you think it will take you more than 4 days to eat all the rolls, but you don’t want to freeze them, just keep them in a bag or container in the fridge for up to 10 days.
In the Freezer:
This is my favorite method for storing bulk rolls! Freeze your rolls in one meal portions for your family by placing that many rolls in a freezer bag and just tossing them in the freezer!
For our family that is 3 rolls total, so I just use small snack bags.
To reheat them from the freezer, place the frozen rolls on a tray into a cold oven and set it to heat to 350°. Once the oven is pre-heated, check the rolls. They may be done, or they may need another 2-5 minutes to be warm all the way through!
Honey Wheat Sourdough Rolls
These soft and sturdy, sweet and salty honey wheat sourdough rolls pair perfectly with any dish!
Ingredients
- 3 cups Einkorn Flour (or any wheat flour)
- 1/2 cup Sourdough Starter
- 1/4 cup Butter, room temperature
- 3/4 cup Milk (we use raw milk)
- 1/4 cup Honey
- 1 tsp Salt
For Rising:
- 4 tbsp Butter, melted
Instructions
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The night before, mix all ingredients in an electric mixer using a dough hook. Mix until smooth and even.
*Dough may be sticky!
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Cover the bowl and rest the dough for 8-12 hours at room temperature.
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The next day melt butter (4 tbsp) and pour into the bottom of the baking dish you will use for the rolls.
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Shape dough and portion into 2 balls. Roll into a smooth ball and slightly flatten on a floured surface.
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Using a pizza wheel or large knife, cut ball into 8 pieces as if cutting a pie.
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Roll each section into a smooth ball. Coat the ball in the melted butter of the baking dish before placing it seam side down.
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Allow rolls to proof until doubled in size, or no more than 6 hours.
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Bake at 375° for 25 minutes. Allow to cool slightly before cooling.
Brenda says
January 30, 2019 at 2:40 pmI made the no knead all purpose Einkorn bread today and it Rocks it! Gonna try it soon with half of the ground Einkorn wheat berries and half all purpose.
Victoria says
January 30, 2019 at 11:41 pmWhoo hoo! Love that one, glad you did too!
Denise says
January 31, 2019 at 5:44 amHi Victoria
Is there a link to your sourdough starter recipe?
:)
Denise
Victoria says
February 3, 2019 at 5:10 pmHey friend! Can you believe I haven’t written it up yet! Ack!
A brief rundown of how I do it…
1/4 cup of flour and a 1/4 of warm water (about 105° but not much hotter) – mix and put in a mason jar. Cover with plastic wrap and put in a dark place for 24-48 hours.
Take 2 Tbsp of the starter and add 2 Tbsp warm water and 1/4 cup of flour. Mix well, place in clean jar, cover with plastic wrap and put in a dark place for 12-24 hours. Feed in this manner daily under bubbles form in starter within 6 hours of feeding. This usually takes 5-10 days, depending on how much wild yeast is present in your home!
Let me know if you have questions, and I plan to get this written up soon! <3
Brenda says
February 9, 2019 at 1:39 pmHave you tried the honey whet rolls in a sandwich loaf yet?
Victoria says
February 11, 2019 at 9:09 pmHey Brenda, no sadly. My arm is still not up to it. Can’t do much of anything right now :-(
If you’d like to try it before I can get to it, here’s what my plan was…
Make recipe, next morning (shaping) divide into 3 parts. Roll each part into a small loaf, place sideways in a buttered pan. First loaf at the front, second in the middle, third in the back. Allow to rise for 6 hours.
Bake at 375° for 40 minutes and thump top to see if it sounds hollow. If not, bake another 10 minutes and check again.
Let me know if you get to it, I’m dying to try it! <3
Brenda says
February 12, 2019 at 6:56 amOk, I’m gonna give it a whirl! So what size pan-maybe an 8×8? Would you put melted butter in the bottom of the pan before adding loaves?
Victoria says
February 12, 2019 at 12:09 pmYay! I was going to do the butter in the bottom, but now that I think of it, it does kind of caramelize the bread, which might not be what you’re looking for in a sandwich bread. So maybe just buttering the pan without all the access, then brushing the top with butter?
I was going to do it in a 4×8 loaf pan, but that’s up to you!