In a small bowl, combine warm water (100-110°F) and 1 tablespoon sugar. Sprinkle yeast over the top, stir until dissolved, and let sit until foamy, about 5-10 minutes.

In a stand mixer bowl, combine 4 cups of einkorn flour, the remaining sugar, and the salt. Briefly mix with a dough hook 30 seconds or just until combined.

Remove the bowl from the mixer, cover with plastic wrap or use a proofing bag (I love these), and let rise in a warm, draft-free spot until 60% risen, about 30-40 minutes.

Return the bowl to the mixer, add the remaining 2 cups flour, and mix until the dough forms a soft ball.

Transfer the dough to a lightly floured surface, gently flatten it, and fold it onto itself 5-6 times to build structure.

Shape the dough into a large ball, place on a floured surface, cover loosely with plastic wrap or proofing bag, and rest for 20 minutes.

Arrange the balls on a parchment-lined baking sheet. Cover or put into a proofing bag and let rise until nearly doubled, about 60%, should be about 40 minutes.

Preheat the oven to 375°F during the last 10 minutes of rising, then bake for 25 minutes or until golden brown.

Cool the rolls on the pan for 5 minutes before transferring to a cooling rack or eating.

Serve warm.