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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
Ingredients
- 3 cups all-purpose flour (360g) we use einkorn flour
- 1/2 cup sourdough starter
- 1/4 cup butter, room temperature
- 3/4 cup milk
- 1/4 cup honey
- 1 tsp salt
For Rising:
- 4 tbsp butter, melted
Instructions
- The night before, mix all ingredients in an electric mixer using a dough hook. Mix until smooth and even. *Dough may be sticky!
- Cover the bowl and rest the dough for 8-12 hours at room temperature.
- The next day melt butter (4 tbsp) and pour into the bottom of the baking dish you will use for the rolls.
- Shape dough and portion into 2 balls. Roll into a smooth ball and slightly flatten on a floured surface.
- Using a pizza wheel or large knife, cut ball into 8 pieces as if cutting a pie.
- Roll each section into a smooth ball. Coat the ball in the melted butter of the baking dish before placing it seam side down.
- Allow rolls to proof until doubled in size, or no more than 6 hours.
- Bake at 375° for 25 minutes. Allow to cool slightly before cooling.
I 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.
Whoo hoo! Love that one, glad you did too!
Hi Victoria
Is there a link to your sourdough starter recipe?
:)
Denise
Hey 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
Have you tried the honey whet rolls in a sandwich loaf yet?
Hey 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
Ok, 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?
Yay! 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!
Hi,
When you say “any wheat flour” could freshly ground einkorn flour (whole grain) work?
Hi Pepper, great question! No, I’m meaning any non-einkorn wheat flour with that comment. For freshly ground einkorn flour you may need to adjust the flour up or down. I would leave out a 1/2 cup of flour when mixing, then add a bit at a time until you reach the proper texture. I don’t have an exact amount to share, as I have found that readers all end up using different amounts.
Let me know if you try them and how it goes!
When using American recipes in the past, the flour measurement has been WAY off because, for accuracy, I weigh my flour by mass rather than by volume (1 cup=120 grams; one recipe called for 4-6 cups of flour and ended up needing almost 10 cups). When baking bread I usually hate using volumes for this reason; but I’m working with a volunteer group and have received donated whole-wheat flour I’d like to use… So, I’m not intending any rudeness when I ask: how do you measure your flour (aka is your measurement accurate? …or should I plan for wildly varying amounts of flour)?
Hi Sarah, no problem. I hate weighing as I cook by taste and texture, so I scoop and level in a cup. However, I know not everyone cooks that way!
I’m working on getting measurements by weight as well for my einkorn recipes.
This recipe is listed by weight in my Art of Sourdough cookbook so I have those weights available!
(342g) 3 cups Einkorn Flour (or any wheat flour)
(132g) 1/2 cup Sourdough Starter
(56g) 1/4 cup Butter, room temperature (175g) 3/4 cup Milk (we use raw milk)
(84g) 1/4 cup Honey 1 tsp Salt
I hope that helps!