Recipe:  Light and Fluffy Einkorn Dinner Rolls
Don't Waste the Crumbs!
Don't Waste the Crumbs!
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  • pineapple juice
  • cottage cheese
  • ¼ cup pineapple juice ¾ cup cottage cheese ½ Tbsp active dry yeast 2-3½ cups Einkorn Wheat flour* 2 Tbsp vital wheat gluten ¼ tsp baking soda 1 tsp salt 2 Tbsp honey 1 egg, room temperature 1 Tbsp butter, room temperature Instructions In a small saucepan, combine pineapple juice and cottage cheese. Heat on medium low just until 110F. This will take about 2-4 minutes. Meanwhile, combine yeast, 1 cup of flour, vital wheat gluten, baking soda, salt and honey in a large bowl or in the bowl of a stand mixer. When the juice and cheese is at least 105F but no warmer than 115F, add to the flour and stir well with a spoon to incorporate into a thick paste. Add 1½ cups flour, egg and butter. Knead by hand, or turn the speed of the mixer on low. Allow dough to come together for, kneading for about 10 minutes by hand or 5 minutes by mixer. Add additional flour if needed, 2 Tbsp at a time, until dough is smooth and elastic. You want the dough to mostly pull away from the sides of the bowl, but it will not entirely. It is better for the dough to be slightly wet than over-floured. Set bowl in a warm place and allow to rise, about 1 hour. Dough is ready when you can stick two fingers into the dough up to the second knuckle and the holes remain. Generously butter and flour a 9x12 baking dish. Turn dough into a lightly floured surface and punch down to remove air bubbles. Divide the dough into 2 parts Divide each part into 6 pieces. Shape each piece into a smooth ball (see shaping tip) and place in the baking dish. Cover and let rise again, about 1 hour. Preheat oven to 375F. Bake rolls for 12-15 minutes, or until medium golden brown. Rolls are best warm out of the oven, but delicious leftover too. Notes * Whole wheat flour may be substituted if you do not have Einkorn wheat. 3.2.2807
  • Cottage Cheese: $0.75
  • Vital Wheat Gluten: $
  • Baking Soda: $0.05
  • Honey: $0.33



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