Homemade Einkorn Crescent Rolls

Fill your home with the comforting aroma of homemade Einkorn crescent rolls. This easy recipe will become a part of your family’s holiday traditions. The family will be thrilled with the buttery, rich flavor of homemade Einkorn crescent rolls and you’ll be thrilled knowing they are made from healthy Einkorn wheat.

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My family’s holiday traditions would be incomplete without these homemade Einkorn crescent rolls and homemade cranberry sauce. When we made the transition to Einkorn wheat flour because of health issues, learning to make flaky, buttery crescent rolls was at the top of my list. Einkorn Christmas cookies were a close runner up.

There is a bit of a learning curve when you first start cooking with Einkorn wheat. So I’ve created an Einkorn Conversion Chart and shared my tips for cooking with Einkorn wheat to help you avoid wasting time and ingredients.

Homemade Einkorn Crescent Rolls

Ingredients

• 4 cups all-purpose Einkorn flour
• 2 1/4 teaspoons active dry yeast or 2 teaspoons of instant yeast
• 1/3 cup warm water
• 3/4 cup warm milk
• 1 1/2 Tablespoons sugar
• 2 eggs 
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• Filling:
• 5 tablespoons butter, softened

Instructions:

1. In a small bowl, dissolve the yeast in the warm water. Let it sit for 5 minutes.
2. In a large bowl, beat the eggs until smooth. Add the yeast mixture, sugar, warm milk, real salt, and butter to the bowl and combine well.
3. 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.
4. 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 hand mixing tool instead of my hands.
5. Cover and let the dough rise until about 60% increased.
6. 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.
7. Use any remaining flour to lightly cover your rolling surface.
8. Turn the dough out onto a lightly floured surface and divide the dough into two equal portions and shape each into a ball.
9. Place one ball on your floured surface. Using a rolling pin, roll it into a 16 to 17-inch circle(ish) shape.
10. Use a small spoon to spread about half of the 5 Tablespoons of softened butter onto the circle of dough.
11. 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.
12. 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.
13. 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.
14. While your rolls are rising, preheat your oven to 400 F.
15. Before placing in the oven, brush the tops with melted butter. For a softer top, brush with butter after baking instead of before.
16. Bake 15 to 18 minutes until rolls are puffed and golden brown. Serve warm. Enjoy!

Homemade Einkorn Crescent Rolls

This easy recipe for homemade Einkorn crescent rolls will become a part of your family's holiday traditions.

5 from 3 votes

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Course: Bread

Cuisine: American

Prep Time: 1 hr 30 mins

Cook Time: 18 mins

Servings: 32 rolls

Calories: 41kcal

Ingredients

2x3x4x

• ▢ 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 butter - softened

Filling

• ▢ 5 Tbs butter - softened

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 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.