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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.
The Sour Dough Starter mix
Can it be frozen or saved some how? For how long?
Seems like it would end up being alot after 5-10 days?
Unless I’m reading it wrong? (understanding it)
How many feedings do you end up with, if you only use 2TBsp each feeding?
Can you tell I Don’t do starters Ever!
Hi Eileen! You would need to feed it to make enough for your recipes, so what I tend to do is feed it in full for several days, then use all the extra (after taking out 2 tbsp for saving and feeding) for various sourdough recipes.
You can feed the starter and place it in the fridge for about a week, once it’s established too… so you don’t have to feed it every day unless you need to increase the amount for using.
I just finished a mega post on sourdough starter here, if you’d like to check it out!
Hi! Needed to use my sourdough starter, but am realizing my timing is not ideal. Letting the rolls rest for the second half of recipe will have me popping them into the oven near midnight! Have you tried forming the rolls then covering and storing in fridge to bake the next morning? How could I do this?
Hi Nora! Yes, you can do a cold rise in the fridge overnight!
Then just remove them for about 30 minutes at room temp before baking. Enjoy!
Hi! Have you tried delaying the 6hour proofing block by storing covered in fridge overnight? (I thought I posted a more detailed comment but it doesn’t appear to have gone through…) Thank you!
Hey Nora! I got both, but all comments have to be approved by me before showing on the site. This keeps down the spam comments and also ensures that I see every comment and can answer each one! :-)
Hello! Am unable to use this with dry yeast and keep the same rise time? Thanks!
Hi Theresa!
100 grams of sourdough starter would be equal to 5 to 7 grams of dried/instant yeast, or 12 to 15 grams of fresh yeast. But you would also need to adjust the liquid (since you would be removing a lot of liquid) and the flour (as the starter would contain flour) as well.
Rise times if you are using einkorn would be similar to this einkorn bread recipe.
Or you could just use this einkorn roll recipe instead :-)
I have not tested this as a yeast only recipe, so I can’t provide any more guidance than that! Let me know if you try it though!
Oh my goodness, these are sooo amazing! Thank you for such a delicious recipe. I made them to eat for breakfast but my family of 6 devoured all but four of them right out of the oven. I’ll be making many more times, delish!
Whoo hoo! You’re so welcome! Yes, I always make a double batch for that very reason. LOL! Enjoy!