Homemade Einkorn Crescent Rolls
This easy recipe for homemade Einkorn crescent rolls will become a part of your family's holiday traditions.
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Servings: 32 rolls
Calories: 41kcal
Ingredients
- 4 Cups all-purpose Einkorn Flour
- 2 ¼ tsp Active dry yeast or 2 teaspoons of instant yeast
- ⅓ Cup warm water
- ¾ Cup warm milk
- 1 ½ Tbs sugar
- 2 eggs
- ½ tsp salt
- 4 Tbs salted butter softened - unsalted if you prefer
Filling
- 5 Tbs salted butter softened - unsalted if you prefer
Instructions
- In a small bowl, dissolve the yeast in the warm water. Let it sit for 5 minutes.
- In a large bowl, beat the eggs until smooth. Add the yeast mixture, sugar, warm milk, salt, and butter to the bowl and combine well.
- By hand or with the dough hook of your mixer, add 1/2 cup of all-purpose Einkorn flour and combine well by hand or on low speed. Continue adding 1/2 cup of flour at a time, combining well between them, until you have added 2 cups of the all-purpose einkorn flour. Continue mixing until the dough pulls away from the sides of the bowl.
- Once the dough pulls away from the sides of the mixing bowl, knead it for 2 minutes with the dough hook of your electric mixer. If mixing by hand, knead in the bowl for 3 minutes. The dough will be sticky so I use my favorite hand mixing tool instead of my hands.
- Cover and let the dough rise until about 60% increased.
- When the dough has risen 60%, begin kneading it again and begin adding the remaining flour 1/4 cup at a time, combining well between. Continue mixing until the dough pulls away from the sides of the bowl once again. You will probably have 1/4 or so of the flour left at this point.
- Use any remaining flour to lightly cover your rolling surface.
- Turn the dough out onto a lightly floured surface and divide the dough into two equal portions and shape each into a ball.
- Place one ball on your floured surface. Using a rolling pin, roll it into a 16 to 17-inch circle(ish) shape.
- Use a small spoon to spread about half of the 5 Tablespoons of softened butter onto the circle of dough.
- Use a pastry wheel to cut the round into 16 triangles, kind of like you’re cutting a pizza. If you want larger rolls, cut the triangles into the number of triangles you want.
- Starting with the wide outside edge, roll the triangle pieces towards the middle of the dough circle . Once you’ve rolled a section, place it on a parchment-lined baking sheet or a lightly greased baking sheet.
- Curve the edges in to make the crescent shape. Repeat with the second half of the dough. Let rise until almost doubled - should be around 20 minutes.
- While your rolls are rising, preheat your oven to 400 F.
- Before placing in the oven, brush the tops with melted butter. For a softer top, brush with butter after baking instead of before.
- Bake 15 to 18 minutes until rolls are puffed and golden brown. Serve warm. Enjoy!
Nutrition
Nutrition Facts
Homemade Einkorn Crescent Rolls
Amount per Serving
Calories
41
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
19
mg
6
%
Sodium
71
mg
3
%
Potassium
20
mg
1
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
123
IU
2
%
Vitamin C
1
mg
1
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.