If you're looking for the best yeast roll recipe, this is it! Made the old fashioned way like grandma used to (by hand) these yeast rolls are perfect with a meal, or all by themselves!
A wonderful Texas Roadhouse copycat recipe that can be made with einkorn flour or any wheat! Try them today!
Homemade yeast rolls make the perfect addition to any meal. Whether it’s just a middle of the week lunch, or a special occasion with all the fixin’s… a good yeast roll is always welcome!
You know I love baking with einkorn flour and naturally I wanted to develop a really good homemade yeast roll recipe!
Homemade Einkorn Yeast Rolls
Most einkorn recipes are a lot looser than classic yeast roll dough and more like a thick muffin batter.
And while I love my No-Knead einkorn bread recipe that I still use often, I was missing the option to really get in a shape the dough into what I wanted.
Drop biscuits were the closest I had gotten, and they weren’t satisfying my desire for a real Southern yeast roll!
So, I got back in the kitchen, used up about 10 pounds of Einkorn Flour, tested the recipe a dozen different ways before I finally came up with the perfect Einkorn yeast roll!
Here's how to make your own homemade yeast rolls!
Grease a large mixing bowl and set aside. And I mean LARGE as this dough will rise!
Melt butter and add sugar and water, mix well and whisk until well combined. Remove from heat and add the milk while stirring.
Add yeast and 2 cups of flour to the bowl of the electric mixer. Stir briefly to mix in the yeast.
Slowly pour the butter/sugar mix into the flour mixture with the mixer on low.
I like to use a whisk attachment for this part!
Add the egg and mix briefly to combine. Add salt and then add the remaining flour 1/2 a cup at a time with the mixer on low.
Switch to the dough hook and kneed on low for 5-10 minutes, or until the dough pull away from the bowl but isn't sticky when pressed.
Move dough to greased bowl and cover tightly with cling wrap, allow to rise for 1.5 hours.
I also like to cover the bowl with a towel to prevent the dough from greying.
Remove dough from the bowl, place on a floured surface, punch down, and roll to about 1/2 inch thickness.
Use a sharp knife or a pizza cutter to cut dough into 2 x 3 inch rolls.
Place each roll about 1-2 inches apart on a parchment lined baking tray, cover with a very thin kitchen towel and rise for another 30-45 minutes.
Bake at 350° for 12-15 minutes or until golden brown. Brush hot rolls with melted butter right out of the oven and enjoy!
Homemade Yeast Roll Recipe FAQ
If you've made this recipe or are just looking for a few extra tips, here are some of our most frequently asked questions!
I don't have a dough hook, can I knead this by hand?
Sure! You're going to get a workout, but it can be done.
For this recipe, the dough is ready for its first rise when it can be pressed with a finger, bounce back, and not stick to your finger!
Can I leave out the sugar?
yes! You can leave out the sugar altogether as it’s just for a bit of sweetness and not for the rising action.
But if you want that sweetness, I’ve made it with 2-4 Tbsp of honey and also with maple syrup, and they've both worked perfectly!
Can I freeze these yeast rolls?
Yes, absolutely! They are a wonderful freezer staple that allow you to have fresh rolls any time!
I have personally frozen these at 3 different stages with great results each time.
2. Right AFTER the last rise
3. After bakingEach works out perfectly!
To re-heat after freezing:
Option 1: Remove from freezer and allow to rise at room temperature for 2 hours, then bake (this method takes longer out of the freezer, but yields the best finished texture).
Option 2: Remove from freezer, let rest at room temp for about 30 minutes, bake.
Option 3: Remove from freezer and allow to come to room temperature then eat. OR place frozen rolls in the oven at 350° for about 15 minutes to warm.
Perfect Einkorn Homemade Yeast Rolls
- 1 packet active dry yeast
- ¼ cup water
- 1 cup lukewarm milk
- 3 tbsp melted butter room temperature
- ¼ cup sugar
- 4 cups Einkorn Flour (4 1/2 cups if using non-einkorn wheat)
- 1 large egg
- 1 tsp salt
- ¼ cup melted butter for basting rolls after baking
- Lightly grease a large mixing bowl and set aside.
- Melt butter in pan, add sugar and water just until sugar is dissolved, whisking the whole time Add milk and stir.
- In the bowl of an electric mixer, place 2 cups of Einkorn flour and the yeast. Mix briefly with the whisk attachment.
- Slowly pour liquids over the flour in mixer. Add egg. Mix briefly.
- Add salt, and remaining flour ½ cup at a time.
- Once flour is well combined, switch to dough hook and mix on low for 5-10 minutes. Dough should bounce back when pressed and not stick to your finger.
- Transfer dough to greased bowl, cover with cling wrap. Allow to rise for 1.5 hours.
- Remove dough from bowl, place on floured surface, punch down, and roll to approx ½ inch thickness.
- Using a pizza cutter, cut into 2 x 3 inch rectangles. Place each piece 1-2 inches apart on a parchment lined baking sheet.
- Cover with a kitchen towel and allow to rise an additional 30-45 minutes.
- Preheat oven to 350°. Bake for 12-15 minutes, until golden brown.
- Once baked, brush with melted butter. Allow to cool slightly (if you can) and serve warm!
PIN THIS FOR LATER
I have whole wheat einkorn flour, not all purpose flour. Do I still use 4 cups of flour or do I need to modify the recipe? Total einkorn newbie here, thanks so much!
Hi Courtney! Welcome! General rule that I have found is to use 3/4 cup of whole wheat for every cup of all-purpose. However, you might find that the dough is a little lose still if you reduce the flour to 3 cups for this recipe. If that’s the case, just add a bit more flour (maybe 1 tbsp at a time and knead well after adding) until it reaches a good bread dough consistency and you’re able to roll the dough without it sticking to your hands.
Let me know how it goes or if you have other questions!
I also wanted to note since you said you’re an einkorn newbie, that einkorn bread is going to be much more dense than “traditional” wheat. That’s normal! But it shouldn’t be a rock or anything, haha. Just wanted to let you know!
I made my rolls as directed with one exception…I used 1/4 cup honey in my liquids instead of sugar. It looked beautiful but did not rise after 1.5hrs. Was the honey the culprit?? (I should say that my used was brand new so it could not have been dead). I was wondering why the years did not require activation and warm water before being placed in the recipe, was that a mistake?
Also, could you include The exact amount of yeast needed for the recipe since some of us do not use the packet but buy bulk?
Thanks so much it seems that I will have some delicious flatbread instead of puffy yeast rolls but hopefully after hearing from you I will get it right next time!!!!
Hi Missy! I’m glad they were delicious, but yes, staying flat is VERY odd! I have gotten dead yeast from the store before, so it honestly might have been that. But other than that, I don’t know. I’m sorry!
A packet of yeast contains 2 1/4 tsp of yeast. I have that listed in my newer recipes, but this is an older one. I’ll make a note to update! :-)