Author: 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!
Step 1:
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.
Step 2:
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!
Step 3:
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.
Step 4:
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.
Step 5:
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
Ingredients
- 1 packet active dry yeast
- ¼ cup water
- 1 cup lukewarm milk
- 3 tbsp melted butter room temperature
- ¼ cup sugar
- 4 cups all-purpose einkorn flour (480g)
- 1 large egg
- 1 tsp salt
- ¼ cup melted butter for basting rolls after baking
Instructions
- 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
Hi there, I was wondering if I can knead the dough by hand since I don’t have a dough hook. If so, how long should I knead it?
Hi Savannah, you definitely can! Just knead it for about the same amount of time as indicated in the recipe :-) Enjoy!
Hello again! I tried kneading the dough by hand and the end product was good, I could just tell something wasn’t right about them. I followed all the other directions, but the buns seemed kind of flat overall. They had a similar texture to a muffin and a roll combined. They were sort of dense. Do you think that maybe I didn’t knead the dough enough? I am totally new to making bread. So far I have only made gluten free bread which does not require kneading. They also kind of had a strong yeast flavor that was overpowering, but after I baked them longer it died down a bit. I would love to show you a picture, but I didn’t see an option for that. Honestly though, I think that if I could get the technique down they would be absolutely perfect. Would it work just to mix the dough wii an electric mixer using the mixing attatchments? I love kneading by hand, I just want the best product possible. :)Thanks so much for the recipe and for all of your help!
Savannah, I’m so sorry! I’m just now seeing this comment. Ugh!
I don’t know if you’ve tried this recipe again, but I wanted to just check in and see if you used active or instant yeast? That might be the problem with the “too yeasty” taste.
As for kneading it “enough” – it’s ready when the dough bounces back when pressed with a finger, but doesn’t stick to your finger!
The only other thing I would say is that if you are using einkorn flour the result is going to be more dense than that of modern wheat. It’s a higher protein, lower gluten wheat, which means that bread products are a different texture than “normal”.
I’m sorry I didn’t see this before! Please let me know here, or via email ([email protected]) if you need anything else!
For those of us who are not eating refined sugar, I am wondering if I could substitute honey instead of sugar. Do you know how much honey I would use instead of the sugar? Thanks!
Hi Liza, great question! 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 it’s worked perfectly!
Thanks for stopping by!
Am I not seeing this or is the salt not mentioned in the directions? When to put it in ?
Whoops! Thanks Connie! Add it in step 8, after the egg. I will update right now! :-)
Can these be frozen to use a few at a time? If so what step would that be.
Hi Debbie, great question! I have personally frozen these at 3 different stages with great results each time.
1. Right before the last rise
2. Right AFTER the last rise
3. After baking
Each works out perfectly!
For option 1, remove from freezer and allow to rise at room temperature for 2 hours, then bake.
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.
Can’t go wrong with these!
Love your no knead bred version. We are dairy free in our house and I desperately want rolls or hamburger buns. Ever made a dairy free version of either of these??