Einkorn Dinner Rolls with Tangzhong
Soft einkorn dinner rolls made with a tangzhong are the ultimate fluffy, buttery rolls to serve alongside any meal. Using organic all-purpose einkorn flour, milk, eggs, butter, sugar, salt, and yeast, this recipe combines a simple tangzhong starter with the dough to create extra soft, tender rolls that stay fresh longer. The dough is shaped into smooth balls, arranged in a pan, and baked until golden brown. The result is a pillowy, melt-in-your-mouth roll that’s perfect for weeknight dinners, holiday gatherings, or any special occasion.
Equipment
- 1 Whisk
Ingredients
Tangzhong
- 120g (1/2 cup) Whole milk or 2%
- 30g (1/4 cup) Einkorn flour all purpose
Bread Dough
- 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
Instructions
Make the Tangzhong
- In a small saucepan, whisk together 120g (½ cup) milk and 30g (¼ cup) einkorn flour. Cook over medium low heat, whisking constantly, until it thickens into a smooth paste, should be a pudding like consistency. As soon as it begins to thicken, remove from heat and continue to whisk. Avoid letting it go above 160°F, set aside and allow to cool to room temperature.
Make the Dough
- Activate the yeast: In the bowl of the stand mixer, combine 120g (½ cup) warm water (110–115°F), 1 tablespoon active dry yeast, and 1 tablespoon of the sugar. Stir and let sit for 10 minutes, or until foamy and bubbly.
- Mix wet ingredients: In a separate bowl, whisk together 120g (½ cup) warm room temperature milk (70–80°F), and 2 lightly beaten eggs until combined.
- Combine ingredients: To the yeast mixture, add all of the cooled tangzhong (should be 120g), the milk–egg mixture, remaining sugar and 2 tsp salt. Mix on low speed for 30 -45 seconds to combine.
- Add Flour and Butter: Add 3 cups of flour to the mixer bowl and mix on low speed until incorporated. 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. This is typically around 4 to 4¼ cups total flour. Scrape down the sides of the bowl as needed if any flour sticks.
- Transfer and knead by hand: Once the dough pulls away from the sides but is still sticky, transfer it to a clean floured surface. Knead in the remaining flour—usually around ½-¾ cup—until the dough becomes soft, supple, and no longer sticky. Keep in mind einkorn will be somewhat sticky, especially after a brief rest period. See blog post for helpful guide.
- First rise: Grease a large bowl with oil. Use a bench scraper to transfer the dough into the bowl. Cover with plastic wrap and dish towel and let rise in a warm spot until nearly doubled in size, about 1-2 hours.
- Degas and shape into balls: Once doubled, punch down the dough. weigh out dough balls, 70-72 grams per dough ball. Shape into balls and place them in a parchment lined 9x13 Lasagna pan with the sides oiled. Place them close together, but not quite touching.
- Cover and let proof: Cover the rolls with a clean dish towel and allow the dough to proof for 45 minutes to an hour in a warm environment, you want them to puff up a bit, if you poke them, they should spring back half way leaving a slight indent. If the dough is too sticky to test with the indent method, that's okay and normal- just make sure they have puffed up a bit and are slightly touching.
- 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. These are best served warm.
Notes
See post for helpful tips and step-by step process including how to shape dough into balls and FAQs.
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!