Tangzhong is a simple paste made by cooking a small portion of flour and liquid (usually milk or water) before adding it to bread dough. This technique gelatinizes the starches in the flour, allowing the dough to hold more moisture. Why bakers use it: Keeps bread softer, longer – Tangzhong helps rolls stay pillowy for days instead of drying out quickly. Adds fluffiness – it creates a light, tender texture. Improves dough handling – especially useful with einkorn flour, which has weaker gluten.

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Soft Einkorn Dinner Rolls with Tangzhong

Name: Einkorn Dinner Rolls with Tangzhong
Prep time: 15 min
Cook time: 25 min
Total time: 195 min
Ingredients: 120g (1/2 cup) Whole milk or 2%; 30g (1/4 cup) Einkorn flour all purpose; 120g (1/2 cup) Warm water 110-115 degrees Fahrenheit; 1 tbsp Active dry yeast (Not instant); 50g (1/4 cup) Granulated sugar divided; 120g (1/2 cup) Milk 2% or whole warm room temp 70-80 degrees; 2 large Eggs room temperature lightly beaten; 540-660g (4.5-5.5 cups) Einkorn flour all purpose (I usually end up using 5-5¼ cups- This will depend on your climate. ); 2 tsp Salt; 113g (1/2 cup) Butter softened to a warm room temperture; 1 tbsp Melted butter (optional for brushing on top of rolls); 1 pinch Flake sea salt- Optional for topping

These soft, fluffy einkorn dinner rolls are sure to bring joy to your table! Made with einkorn flour and a simple tangzhong technique, these rolls stay light, tender, and perfectly pillowy—perfect for dinner, sandwiches, sliders or holiday spreads.

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Why you'll love these soft einkorn dinner rolls

Extra soft & fluffy: The tangzhong helps keep the rolls soft and tender, even the next day, preventing them from drying out.
Wholesome ingredients: Made with einkorn flour for a low gluten, high protein naturally flavorful nutty bread.
Easy to make: Simple steps yield bakery-quality rolls at home.
Versatile: Perfect for weeknight dinners, holiday feasts, or sliders.

If you’ve ever wished for soft, pillowy dinner rolls that stay tender even the next day, these einkorn dinner rolls are exactly what you need. Using a simple tangzhong technique, these rolls stay incredibly light, fluffy, and perfect for any meal—dinner, sandwiches, sliders, or holiday spreads.

When baking bread with einkorn flour, it can often turn out dense and dry out quickly in the days following. This has a lot to do with its low gluten content, but one of the ways I like to combat this is by adjusting hydration in the dough. For these rolls, we use a tangzhong—a simple flour and milk roux that takes just a couple of minutes to make.

By whisking the mixture over medium-low heat until thickened, you create a base that locks in moisture. The tangzhong is what gives these rolls their soft, fluffy texture and keeps them tender for days after baking.

Ingredients needed for these einkorn rolls

Einkorn flour- All purpose einkorn for light and fluffy rolls.
Warm water- Helps activate the yeast and provides hydration.
Milk- Adds tenderness to these rolls.
Yeast- Leavening agent that helps the dough rise.
Sugar- Helps to feed the yeast and adds a touch of sweetness.
Salt- Enhances the flavor and helps to strengthen the dough. Use a fine grain sea salt like Redmond Real Salt.
Butter softened- Adds richness and keeps the rolls tender-Use softened butter, not melted. Melted butter can make the dough too loose and interfere with proper rise.
Egg- Adds structure and acts as a binder.
Tangzhong- a small portion of flour + milk cooked into a paste)- This creates soft and fluffy bread, it also keeps the bread from drying out after 1 day. Don’t skip this or your bread will not turn out.

Tips

Temp your dough- Use a kitchen thermometer to check the internal temperature of your rolls after baking. The ideal range is 190–195°F. Higher than this can dry them out, while lower can leave the interior underbaked and gummy. Temping ensures perfectly soft rolls every time.

Tangzhong tip- Avoid cooking it hotter than 160°F, Ideally the temp should be between 150-160°F If it reaches above that, it can get too stiff and lose moisture which will affect the fluffiness and texture of your rolls.

These rolls are perfect for any gathering, and the best part? Any leftovers make delicious Everything Bagel Ham and Cheese Sliders!

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Step By Step Directions-How to make einkorn dinner rolls

Make the Tangzhong

In a small saucepan, whisk together the milk and flour until no lumps remain. Place over medium-low heat and cook, whisking constantly, until the mixture thickens into a pudding-like paste (about 3–5 minutes). Do not let it get too hot or scorch, the temperature should be between 150-160 deg Fahrenheit. As soon as it begins to thicken, remove from the heat but continue whisking until smooth. Let cool to room temperature before adding to the dough.

Activate the Yeast

In the bowl of a stand mixer, combine 1 tablespoon Active dry yeast, 1 tablespoon granulated sugar, and ½ cup warm water (110–115°F). Stir to dissolve, then let sit for about 10 minutes, or until bubbly and foamy.

Mix Wet Ingredient and Combine

In a measuring cup, whisk together the room-temperature milk and eggs. To the stand mixer with the activated yeast, add the remaining sugar, salt, and all of the tangzhong (about 120g). Pour in the milk and egg mixture and mix on low for 30 seconds or until combined.

Add Flour and Butter

Add 3 cups of flour to the mixer bowl and mix on low speed until incorporated. If needed scrape down the sides of the bowl to incorporate all the flour. Add ½ cup more flour along with the softened butter (the butter should be warm—not melted—and soft enough to glide through your fingers when pressed). Continue adding the remaining flour, ¼ cup at a time, until the dough pulls cleanly away from the sides of the bowl. Scrape down the sides of the bowl as needed. This is typically around 4 to 4¼ cups total flour.

Transfer and Knead

Once the dough begins to pull away from the sides of the bowl, transfer it to a lightly floured work surface. Knead in the remaining flour, starting with ¼ cup at a time. As the dough firms, reduce to 1 tablespoon or just a light dusting at a time, until it is soft, supple, and tacky but not sticky. I usually hand-knead in an additional ½ to ¾ cup of flour, bringing the total to about 5–5¼ cups by the time the dough is complete. This will vary depending on your climate.

Transfer Dough and Let Rise

Use a bench scraper to transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm spot in your kitchen until nearly doubled in size, about 1 to 1½ hours.

Degas Dough and Shape into Balls

Degas your dough by punching it down. Measure out 70–72 grams of dough and shape each portion into a ball. I like to first stretch mine into a small rectangle, then roll it into a log. Use a gentle push-and-pull motion with the palm of your hand to create a bit of surface tension, but be careful—not too much tension, as over-tightening can cause the roll to peel or resist proper rising during baking.

Proof Rolls

Place the rolls in a parchment-lined baking dish and lightly grease the sides with oil. Arrange the rolls close together, but not touching. Cover with a clean dish towel and let them proof for 45 minutes to 1 hour. The rolls should puff slightly (not double), and when gently poked, they should spring back about halfway.

Bake and Enjoy

Bake At 350°F (175°C) for 20-25 minutes, or until golden brown. The internal temperature should read 190–195°F; if baked hotter, the rolls may be on the dry side. Brush the tops with melted butter, and add flaked sea salt, if desired. Best served warm.

Baker’s Tip – How to Tell If You’ve Kneaded Enough Einkorn Flour Into Your Dough

Properly floured einkorn dough should feel soft, smooth, and slightly tacky without being overly sticky. It should also be able to hold its shape. When kneading in additional flour, add ¼ cup at a time. As the dough firms up, reduce to 1 tablespoon or just a light dusting. If the dough becomes stiff and resists kneading, too much flour has likely been added.

Baker's Tip– What is Normal Stickiness for Einkorn Flour Dough:

Slight stickiness is normal for einkorn, especially after resting. The dough should be soft and slightly tacky, may cling lightly to your fingers, but should still release easily from the work surface.

Frequently Asked Questions

Where to buy einkorn flour?

With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour.

I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99.

Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration.

What is tangzhong?

Tangzhong is a simple paste made by cooking a small portion of flour and liquid (usually milk or water) before adding it to bread dough. This technique gelatinizes the starches in the flour, allowing the dough to hold more moisture.

Why bakers use it:

Keeps bread softer, longer – Tangzhong helps rolls stay pillowy for days instead of drying out quickly.
Adds fluffiness – it creates a light, tender texture.
Improves dough handling – especially useful with einkorn flour, which has weaker gluten.

My Tangzhong is lumpy

Its okay to have a few lumps here and there, but ideally your tangzhong should be fairly lump free, glossy and of pudding like consistency.

To prevent a lumpy tangzhong you can sift your flour before adding in with your milk. Also make sure you are doing the following:

Whisk continuously as you heat. Start slowly and mix well when adding flour.
Heat gently over medium-low heat and whisk until it thickens into a smooth paste.
Use a immersion blender, If lumps form, you can use an immersion blender to smooth it out. Again a few small lumps here and there are not going to affect the rolls.

Can I freeze these rolls?

Yes, you can freeze these rolls! After the first rise, shape the dough into balls and place them on a parchment-lined baking sheet. Freeze immediately until solid. Do not proof the rolls before freezing. Once frozen, transfer them to a freezer-safe bag or container.

When ready to bake, arrange the frozen rolls in a parchment-lined baking dish, cover with a tea towel, and let them proof at room temperature until puffy. This can take 2-4 hours, depending on the warmth of your kitchen. They should be puffed up and then you poke them with a finger they should spring back halfway. Once they are proofed, bake as directed.

Can I make these rolls smaller in size?

This recipe makes about 15 large rolls when shaped into 70–72 gram dough balls. For smaller rolls, divide the dough into 40–42 gram portions to yield roughly 24–26 rolls. Shorten the baking time to 15–20 minutes, or until golden brown with internal temp reaching 190–195°F.

How to store leftover einkorn dinner rolls

Room Temperature (short-term)

Let rolls cool completely.
Place them in an airtight container or a resealable plastic bag.
Store at room temperature for 1–2 days.

Freezing (long-term)

Cool rolls completely.
Wrap individually in plastic wrap or foil, then place in a freezer-safe bag.
Freeze for up to 1-2 months.
To reheat: thaw at room temperature, then warm in a 300–325°F oven for 5–10 minutes, or until soft and heated through.

Note: I do not recommend refrigeration as they tend to dry out quite a bit.

What can I make with leftover dinner rolls?

If you have left over rolls, make my Everything Bagel Sliders Ham and Cheese Sliders.

They are the perfect vessel for these sliders!