These bread rolls are light, fluffy, and delicious – perfect for Thanksgiving (or all year round!)! Follow this easy dinner rolls recipe for sweet yeast rolls that are just as tasty as store-bought. Great with my Thanksgiving dinner menu.

Butter, gravy, and leftover turkey sandwiches.
What do all of these have in common (besides being on the menu a week after Thanksgiving)?
They’re a perfect accompaniment to soft fluffy dinner rolls!
Please tell me I’m not the only one dreaming about it…the fresh, hot from the oven, pull-apart rolls that melt like butter in your mouth – even when there isn’t any butter on them?
And pie too, but that’s for a different post.
WHY MAKE THIS HOMEMADE BREAD ROLL RECIPE?
I have been baking up a storm lately to bring you a light and fluffy dinner roll recipe that is exactly like the store-bought Hawaiian rolls that many families call a staple for their feast, without all the sugar and preservatives. For the die-hard Thanksgiving dinner traditionalists, that’s an awfully high bar to meet.
There’s the sweetness. The buttery-ness. The softness. The fact that they don’t crumble in your hands.
This homemade bread roll recipe needed to have all of the good things and none of the bad.
And I think I’ve succeeded!
It’s not just me who thinks they’re good either, because Mr. Crumbs ate FOUR rolls for dinner…which pretty much sealed the deal that these were a winner.
In fact, you might want to make a double batch. Actually, make that a triple batch – trust me!

SIMPLE INGREDIENTS FOR HOMEMADE BREAD ROLLS
- Pineapple juice. Pineapple juice replaces water in this recipe to give a natural form of sweetness.
- Cottage cheese. This will melt during the dough rise and baking, and you won’t even notice the cheese in the roll!
- Active dry yeast. To help the bread rolls rise.
- Einkorn wheat flour (or you can use all purpose flour). Einkorn is an ancient form of wheat that contains all the helpful enzymes to help digest the gluten it naturally contains, making it tolerable for many people who are otherwise sensitive or intolerant to modern wheat. Read more about the health benefits of einkorn and why we use it.
- Vital wheat gluten (optional). It adds a bit of extra fluffiness to the rolls. The added gluten doesn’t affect our sensitivities, but you can leave it out if you’re unsure.
- Baking soda. To add extra oomph to the yeast and help these rolls rise as much as possible.
- Salt. To help bring out the yummy flavors and counter the sweetness.
- Honey. Just a couple tablespoons add sweetness along with the pineapple juice.
- Egg, room temperature. Adding an egg to the dinner roll recipe also helps with the fluffy texture.
- Butter, room temperature. A bit of butter in the bread rolls helps them have that warm, buttery flavor on their own, but feel free to slather them in more when they come out of the oven!
Psst…Did you know that many salts contain MICROPLASTICS? It’s a sneaky toxin that may be in your everyday salt, and thus your everyday food (um, gross). I love Ava Jane’s Kitchen because their salt is FREE of microplastics, and it tastes delicious! (PLUS, you can get a free 8oz. bag of sea salt – just pay shipping and handling!)
HOW TO MAKE HOMEMADE DINNER ROLLS RECIPE
Step 1. In a small saucepan, combine pineapple juice and cottage cheese. Heat on medium-low just until 110F. This will take about 2-4 minutes. Meanwhile, measure yeast, 1 cup of flour, vital wheat gluten (if using), baking soda, salt, and honey into a large bowl or in the bowl of a stand mixer.
Step 2. When the juice and cheese mixture is at least 105F but no warmer than 115F, add to the flour and yeast mixture and stir well with a spoon to incorporate into a thick paste.
Step 3. Add 1 ½ cups additional flour, egg, and butter (room temperature, not melted butter). Knead by hand or turn the speed of the mixer on low. Allow the dough to come together, then knead for about 10 minutes by hand or 5 minutes with a dough hook in a stand mixer.
Step 4. Add remaining flour if needed, 2 Tablespoons at a time, until the dough is smooth and elastic. You want the dough to mostly pull away from the sides of the bowl, but it will not entirely. It is better for the dough to be slightly sticky than over-floured.
Step 5. Set the bowl in a warm place and allow the dough to rise for about 1 hour. The dough for dinner rolls is ready when you can stick two fingers into the dough up to the second knuckle and the holes remain. It should be about double in size.
BAKING BREAD ROLLS
Step 6. Generously butter and flour a 9×13 baking dish.
Step 7. Turn the dough onto a lightly floured surface and punch down to remove air bubbles. Divide the dough into 2 parts. Divide each part into 6 pieces. Shape each piece into a smooth ball (see shaping tip) and place it in the baking dish.
Step 8. Cover and let rise again, about 1 hour.
Step 9. Preheat oven to 375F. Bake rolls for 12-15 minutes, or until medium golden brown.
Step 10. Buttery dinner rolls are best warm out of the oven, but still very delicious leftover too.

EASY BREAD ROLLS TIPS & TRICKS
- To shape your bread rolls, take each piece of dough and pull the sides down toward the bottom, making a rounded shape. Don’t worry about them being perfectly round – they’ll puff up during the second rise. Just make sure the seams end up on the bottom.
- To make pull-apart dinner rolls: bake the rolls in a 9×13 baking pan as directed.
- To make stand-alone bread rolls: bake them on a greased baking sheet about 2 inches apart from each other. These are better for a sandwich or in a breadbasket. Or bake in a muffin tin to make puffy topped rolls.
- Don’t have pineapple juice? You can also take a can of pineapple, throw the whole thing in a blender, like this high-powered Blendtec, and measure out ¼ cup of pulp/juice together.
- If you’re intimidated by baking with yeast, don’t be! Read this Beginner’s Guide to Using Yeast to learn all about it.
- Einkorn makes for a wet and sticky dough. You’ll likely need to use extra flour when handling the dough and shaping it into rolls.
- If you don’t have Einkorn flour, you can make this with any combination of wheat flour you have on hand. I’ve made this with regular all-purpose, bread flour, whole wheat, a whole wheat and spelt combo, and Einkorn and they’re all seriously delicious. Honestly, you can’t go wrong!
If you want to read more about Einkorn and where you can buy it, see my post HERE.
MAKING BREAD ROLLS AHEAD OF TIME
If you want to make these bread rolls, but don’t have a few hours for the rise time, you can prepare the dinner rolls recipe ahead of time.
To make dinner rolls the day before: Mix up the dough, let it rise the first time, and shape the rolls. Cover the rolls with plastic wrap and place in the refrigerator overnight. The next day, take the rolls out of the refrigerator for 1-2 hours before baking, so that they warm and double in size for the second rise. Bake as directed.
To freeze unbaked bread rolls: Mix up the dough, let it rise the first time, and shape the rolls. Place on a parchment-lined baking sheet in the freezer overnight, then move the rolls to a resealable freezer bag. When you want to bake the rolls, place them on a baking sheet to thaw and complete the second rise. Depending on the heat of your kitchen, this may take 4-5 hours. Bake as directed once the rolls have risen.
To freeze baked bread rolls: Cool completely and place in a resealable bag in the freezer. Let come to room temperature before eating or reheat in the oven at 350F for 10 minutes for that freshly baked feel.

RECIPE OF DINNER ROLL FAQS
Does this recipe of dinner roll need eggs?
This recipe for homemade dinner rolls does contain eggs – they help the rolls turn out light and fluffy.
What is a Hawaiian roll made of?
Aside from flour, eggs, butter, and honey, the ingredients that make these dinner rolls sweet and fluffy are pineapple juice and cottage cheese. YUM!
MORE DELICIOUS EINKORN RECIPES:
- Overnight Einkorn Pizza Dough
- Einkorn Sourdough Bread
- Overnight Einkorn Coffee Cake
- Einkorn English Muffins
- How to Make an Einkorn Sourdough Starter
- Homemade Brioche Bread

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Light and Fluffy Hawaiian Bread Rolls
These bread rolls are light, fluffy, and delicious – perfect for Thanksgiving (or all year round!)! Follow this easy dinner rolls recipe for sweet yeast rolls that are just as tasty as store-bought. Great with my Thanksgiving dinner menu.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 dinner rolls 1x
- Category: Breads
- Method: Bake
- Cuisine: American
Ingredients
- ¼ cup pineapple juice
- ¾ cup cottage cheese
- ½ Tbsp active dry yeast
- 2–3 ½ cups Einkorn wheat flour*
- 2 Tbsp vital wheat gluten (optional, see note)
- ¼ tsp baking soda
- 1 tsp salt
- 2 Tbsp honey
- 1 egg, room temperature
- 1 Tbsp butter, room temperature
Instructions
- In a small saucepan, combine pineapple juice and cottage cheese. Heat on medium-low just until 110F. This will take about 2-4 minutes. Meanwhile, add yeast, 1 cup of flour, vital wheat gluten (if using), baking soda, salt, and honey in a large bowl or in the bowl of a stand mixer.
- When the juice and cheese is at least 105F but no warmer than 115F, add to the flour and stir well with a spoon to incorporate into a thick paste.
- Add 1 ½ cups flour, egg, and butter. Knead by hand, or turn the speed of the mixer on low. Allow dough to come together, kneading for about 10 minutes by hand or 5 minutes with a dough hook in a mixer.
- Add remaining flour if needed, 2 Tbsp at a time, until the dough is smooth and elastic. You want the dough to mostly pull away from the sides of the bowl, but it will not entirely. It is better for the dough to be slightly sticky than over-floured.
- Set the bowl in a warm place and allow the dough to rise for about 1 hour. The dough is ready when you can stick two fingers into the dough up to the second knuckle and the holes remain. It should be about double in size.
- Generously butter and flour a 9×13 baking dish.
- Turn dough into a lightly floured surface and punch down to remove air bubbles. Divide the dough into 2 parts. Divide each part into 6 pieces. Shape each piece into a smooth ball (see shaping tip) and place it in the baking dish.
- Cover and let rise again, about 1 hour.
- Preheat oven to 375F. Bake rolls for 12-15 minutes, or until medium golden brown.
- Rolls are best warm out of the oven, but still very delicious for leftovers too.
Notes
- Whole wheat or all-purpose flour may be substituted if you do not have Einkorn wheat.
- Optional Vital Wheat Gluten. Adding it offers a bit extra fluff, but the rolls still come out great without it. If you choose to omit the VWG, add an extra 15 minutes to each rise time and knead/shape into rolls before baking.
Nutrition
- Serving Size: 1
- Calories: 90
I just had a thought. Could this dough possibly be made to make a very light and fluffy sandwich loaf of bread? It worked for dinner rolls; I’m just wondering you or anyone else has thought about the possibility or even tried out this theory? Thanks so much!
I made it into a loaf and it was super yummy. The trick is not to burn the top of it! LOL.
I also had another thought. Is it possible to make these rolls into pumpkin einkorn rolls? Do you have any theories on what I should do to maintain the softness, but get the nice color and taste of a pumpkin dinner roll? Thanks for any advice you can give me.
Amy – My thoughts on using pumpkin in baking is that it’s similar to bananas – you can sub for oil/flour/eggs, but obviously the end result will be different. This recipe needs the egg for that light and fluffy roll we’re used to, BUT I’d start with subbing half the cottage cheese with pumpkin and go from there. Also, I’d sub orange juice for pineapple juice. I’m not sure how well pineapple goes w/pumpkin, but orange is complimentary AND you’ll get more color too.
Hi, Tiffany! I trade out the pineapple juice for the same amount of pumpkin purée. I keep everything else the same. They are quite delicious, but NOT a sweet pumpkin roll. I have a pan of these rolls in the freezer; I’ll bake them Thanksgiving morning–fresh rolls with dinner. This is one of my most FAVORITE bread recipes EV-AH! I bake a lot and these rolls are made every couple of weeks. Thank you, Tiffany, for such a wonderfully delicious and adaptable recipe. Happy Thanksgiving!
Oh M – thanks so much for your glowing review! I’m looking forward to making these myself!! Happy Thanksgiving!
FIVE STAR RECIPE (CANT GET BUTTON TO POST 5 STARS THOUGH)
I am a VERY experienced Einkorn sourdough baker (using fermented starter) but when I made these rolls I was rushing out to my son’s basketball game. I was in a hurry and accidentally added too much flour and mixed everything at once, instead of as directed. I also omitted the gluten (for the same reason posters mentioned), overheated the cottage cheese to 126 degrees b/c I was rushing, ran out of enough dry yeast and added a dab of sourdough starter, substituted pureed pineapple with water for the juice and let it rise several hours instead of one hour. I figured they would not work, especially after reading some reviews. After a three hour rise, HOWEVER, they were AMAZING! I have made most of the breads in the Jovial foods cookbook and none are this soft. I am so excited to have a soft roll made with einkorn. I’m going to keep making them the way I did today using a little sourdough starter and letting them rise a little longer. They are still fast compared to the 10 to 15 hour rise time for making sourdough breads.
If you read the Jovial cookbook and website, Einkorn has less gluten than modern wheat and it is a different kind of gluten, easier to digest. When you mess with nature you get something that isn’t natural to eat. When einkorn wheat bread is made with fermented starter the fermentation process predigests the gluten, making it the most digestible gluten you can eat. Plus, einkorn has double the nutrition of regular modern wheat. Einkorn has about 14 chromosomes and modern wheat has about 45. They are very different ingredients even though they are both called flour. These rolls would work well shaped as hot dog/sausage buns or hamburger buns. I will be making them all the time now. Thanks so much! I highly recommend the jovial cookbook too. I love making einkorn breads, buns and pies.
Oh ma’am!! They look amazing! I just recently purchased Einkorn that was milled from the berries. I had no earthly idea till these people told me that this was different baking with. I had intended to use this flour through the Christmas season, and now I’m afraid to. I had a roll recipe that was foolproof n delicious. I now find too that Jovial makes an all purpose flour. They would not let me return this milled flour, but apparently it just will not bake up like the all purpose I guess. Any helpful hints in regard to baking with this particular flour? I want it to rise decently (especially for folks during the holidays)
Hi Donna! Einkorn absorbs water a lot slower than modern wheat, so bear that in mind when you’re substituting recipes. There are actually lots of einkorn recipes on the web, but I’d recommend this book if you’re going to be baking with it long term: http://amzn.to/2cw590T. It has TONS of delicious recipes, and explains the science behind einkorn vs. modern wheat.
I also had to cook the rolls an extra 12 minutes.
I might try shortening the rising time for my sourdough (6 hours to 4 hours) and I will purée the cottage cheese so it’s more paste like. I also might start with a higher temperature for the first few minutes and then lower the temperature. I haven’t tried this method with rolls before but it works for muffins and biscuits. The high temperature makes them rise tall. I’ll let you know if my adjustments make improvements or not.
Thanks Amy!
Wow!! I have never seen einkorn behave so well! Do you think this same method of adding your two secret ingredients would work for a normal loaf of bread? And do you think I could get away with using sourdough instead of yeast
Also was your einkorn whole grain or all purpose? Thanks!!!
Hi Amy! My einkorn was all-purpose. As for the secret ingredients to bread, and sourdough instead of yeast, I don’t know! I haven’t tried either method so I can’t say for sure.
Ok. I tried sourdough but they didn’t rise as tall as yours but they were still fluffy. One question, what did you do to not get chunks of cottage cheese? Mine didn’t melt down. Do you have any suggestions?
Or is possible to maybe use ricotta cheese instead or are they too different to be effective? Thanks so much!!!
Still fluffy is a good sign! My chunks don’t melt completely either in the pan, but they do when the rolls are baking. I haven’t tried ricotta, but my guess is that taste alone would be altered. Thanks for updating me on the conversion with sourdough!
I’m not a big fan of whole wheat flour. Would this recipe work using all purpose or bread flour?
Yes it will!
These do look good and I have to make them! I missed the shaping tips mentioned in Step 6 (probably because I can’t stop staring at your gorgeous rolls photo), can you point me to them? Thanks for another great recipe that even a novice baker can try.
Yay! These turned out great for me! I love to bake but usually struggle with bread, so I was a little nervous, but your directions were really derailed and helpful. I accidentally let my first rise be more like 2.5 hours, but the texture was still amazing. I didn’t add vital wheat gluten, and in used orange instead of pineapple juice (all I had). They weren’t super sweet like Hawaiian rolls, but they were perfect for us! Thank you!
So glad you like this recipe Deb! I bet orange juice would be good, and thankfully that first rise is forgiving (the second one isn’t – heads up!).
These were so great at Thanksgiving that I’m making them again today for Christmas! I came back to the page and just saw the oodles of typos in my first comment. Yikes. You got the idea, I’m sure, but I appreciated how *detailed* your instructions are (not “derailed”). 😛
I hope you are having a wonderful Christmas in the midst of all your changes. We’ve moved twice in the last 13 months, so I know how daunting it can be. God bless.
How would you go about freezing these for future use? What should I freeze them in and when should I do the rises? It’d be great if I could just thaw and pop them in the oven when I need them!
Hi Mary! I haven’t tried this recipe frozen, but the general rule of thumb is if there is 1 rise, freeze unbaked. Come to room temperature, then rise, then bake. If there are 2 rises, bake all the way and then freeze.
I made these with whole wheat einkorn flour and no vital wheat gluten (didn’t have any on hand) and they were fantastic! Can’t wait to make them again!
I made these with whole wheat einkorn flour and they were fantastic! Can’t wait to make them again!
I am allergic to yeast, is there anything else that would help these rise?
Thanks!!
Unfortunately Catherine, the only other option I know of to make bread rise is to go the sourdough route and I haven’t tested that with this recipe.
Tiffany, I made these rolls again, second time this week. Today, I used well-drained yogurt, as I had only a dab of ricotta. I just wanted to let you know that the yogurt worked well in this recipe. The only differences I noticed is that I had to add a bit more flour, probably to compensate for yogurt being wetter than cheese and the rolls were a tad more dense and tad less sweet. But the rolls DID disappear while still warm, so I’d call the substitution, being born of “use it so you don’t lose it”, was a resounding success. Thank you so very much for this delicious and adaptable recipe. Have a blessed weekend.
These rolls are amazing. I didn’t add the vital wheat gluten but followed the rest of the recipe as written. The rolls rose beautifully! I have an 8X12 metal pan and got 12 rolls into it and they were a “dinner roll” size.
I have used Einkorn in other recipes (biscuits, pizza (the best!) and cookies. It’s great to have another great recipe to add to my repertoire!
Tiffany, Thanks so much for sharing this recipe! They turned out AMAZING for our Thanksgiving dinner!!!! I made a few adaptions that I thought your readers might find helpful, especially in light of your recent allergy post:
1. My daughter is allergic to pineapple so I used fresh squeezed OJ. I hoped that the sweetness and acid would be a fine substitute, and it worked perfectly!
2. I omitted Vital Wheat Gluten, and they were the perfect texture with a great rise!
3. The recipe calls for a 9×12 baking dish and 12 rolls, but the pictures look like an 8×8 baking dish with 9 rolls. I wasn’t sure how big to make the rolls (how big would they rise?) so I decided to double the recipe and use a 9×13 dish. I made 15 rolls with a double batch in the 9×13 dish.
DELICIOUS recipe! Thanks so much for sharing it!
Wonderful news Renee! I’m so glad you and your family enjoyed them! I accidentally buttered the wrong dish for the photo, hence the 9 rolls in a smaller pan, lol. Thank you for sharing your allergy adaptations for other readers! I’m sure they’ll prove to be beneficial to someone in need. 🙂
I too was confused by the picture and the directions. Glad to know.
Made these with dinner tonight as a test run before making them for Thanksgiving. Four of us in the house and they are GONE. Looks like I’m going to need a triple batch for Thursday :). One question on that, do you think I can triple the ingredients and mix together or do I need to do them separately? Sometimes proportionate increases don’t work and I’ve never tried it with a bread recipe.
I’m also glad I knew that Einkorn wheat is sticky. I had to use a buttered rubber spatula and buttered fingers to get them separated and into ball-ish form. Totally worth the effort. I used Organic Valley full fat, small curd cottage cheese and got to repeat your experience with the scrunched up face with my husband. Too fun!
Thank you for this recipe, it’s perfect!!
Lol, we did the same thing! I know you can double the recipe without issue, but I haven’t tried tripling. You need space for the dough to rise sufficiently, and since I personally won’t have three big bowls to dedicate to rising bread on Thanksgiving, I’d go with making two 1 1/2 batch’s.
Thank you for the reminder on the dough being sticky! I’ll make a note in the recipe. I bake often, so I think I took that little tid bit for granted.
That scrunched up face alone is worth these rolls. 😉 You’re most welcome! I’m glad you guys enjoyed them!
Tiffany, these look absolutely stunning and so delicious. What kind of cottage cheese do you use? Do you make your own? Most of the cottage cheese in the grocery stores has at least one “offensive” ingredient. Thanks for sharing this recipe. Have a Happy Thanksgiving and God bless.
Thank you! I used full-fat (4% I believe) cottage cheese, since it seems to have the least amount of additives in general. Daisy brand and a local store-brand are the only two I’ve found without strange ingredients – all the others have crazy stuff listed! My best advice would be to turn around every tub you have access to and buy the best of the worst. Then make a mental note to get another tub of it when you’re at that same store again.
Tiffany, thank you for the cottage cheese advice. I think Daisy brand is available here, too. I’ll check the local brand, too. It’s funny but the local cream cheese has better ingredients than Kraft/Philadelphia cream cheese. Good, now I’m set to go make groceries. Have a lovely Thanksgiving and God bless.
Thank you! God bless and Happy Thanksgiving to you! Enjoy the rolls!!!
Tiffany, I made these last night, too late to enjoy then. We enjoyed these for breakfast–WOW! The only adjustments I made to the recipe were using whole wheat for einkorn and ricotta for cottage cheese, as these were ingredients I had on hand. I must say, this is a very “luxe” roll, the dough being a true pleasure to handle and the roll being a truly delicious one. Thank you for sharing your recipe. Have a lovely weekend and God bless.
Fantastic!! I’m so glad you liked them! I agree, very luxurious and rich roll. Perfect way to start the day! Blessings to you and your family too!!
Giving these a try! I was wondering what the “shaping tip” is that is referenced but I can’t find anywhere? Also the recipe says it yields 9 rolls but you shape 12… I’m guessing that’s just a mix up? Looking forward to the final result for our Thanksgiving Dinner!
Thank you for letting us know I fixed that mix up. As for the shaping tip, it is to use flour in order to make the sticky dough easier to work with.
Marthea, Sherri, Brenda – I made these without vital wheat gluten last night and they were delicious! They don’t rise quite as high, and you have to add maybe another 15 minutes to each rise, but other than that, they’re awesome. I’ll update the recipe to reflect this. Enjoy!
Those look amazing! If we didn’t already have a tradition of another type of hot rolls for Thanksgiving I would be trying these out! I’m tucking this away for later. 🙂
I won’t hold that against you Katie Mae! 😉 I hope you have a WONDERFUL Thanksgiving, and let me know when you try the rolls!!
Can these be made ahead to be baked later? Can dough be refrigerated.in baking pan or cookie sheet and brought to room temperature and baked right before dinner is served? Thank you!
I haven’t tried it myself Elaine, but I believe you can bake this ahead of time, freeze and then re-heat in the oven. Or if you’re more adventurous, try a an overnight rise for the first rise and then bring to room temperature followed by a second rise the day of. I’d go with the cookie sheet for both methods, since I’m not sure how the dough touching would effect its integrity later. You’re welcome, and good luck!
These look fantastic, and I love the creative use of secret ingredients! I’ve seen that suspicious, crunched up face too many times when I revealed what I had “hidden” in a recipe! Pinning these because I’m too curious not to try them. 😀
Great recipe and they look delicious, unfortunately adding WHEAT GLUTEN to the einkorn flour would most likely make it very risky for people sensitive to modern flours as the gluten is the problem.
Actually Marthea, gluten isn’t the issue – there’s the same amount of gluten in Einkorn as there is in modern day wheat, and actually, Einkorn contains more of the type of gluten that people are sensitive to. It’s how the grain has been grown, or hybridized over the years that makes the difference. Einkorn has all the tiny nutrients needed to help digest gluten properly, where modern day wheat does not and therefore making it harder to digest.
I’ll make another batch of these and test without the vital wheat gluten, just in case some aren’t able to digest that ingredient well. 🙂
Please keep us posted about leaving out the extra gluten. I’ve never wanted to add more gluten. Other than that, I would love to try this recipe as I am just about ready to start with Einkorn.
Yes, do let us know! I don’t like adding extra gluten either and was going to ask if there was a substitute or if it could be left out. These look AMAZING! I am trying to think of ways to healthify our Thanksgiving dinner. These will be much easier on the budget than the $45 organic turkey… 🙂
Actually, einkorn is the lowest gluten wheat available. I did not use then vital wheat gluten and my rolls didn’t rise. I usually make only sourdough with my einkorn.
They didn’t rise? Did you use yeast Sarah? That’s so strange. My rolls rose quite a bit during the second rise – just as high as the batch w/the vital wheat gluten.
I just made these today and mine didn’t rise either. 🙁 I definitely used yest – did not add the gluten. Followed everything to the T – used King Aurthur’s whole wheat all-purpose flour…kneaded, waited, etc. The taste/flavor was good but these were so dense. I’m so sad and need to figure out what I did because I want mine to turn our like yours so bad!!
I’m so sorry Karen! I don’t know why yours wouldn’t rise, but there are many variables that could effect it. I’ve made this several times, but I’ll do it again just to rule out anything I could have missed. Hopefully we’ll troubleshoot the issue between the two of us!
Hi Kathryn – Jovial’s advice is great when you’re trying to substitute in recipes that call for wheat, rather than recipes already written for einkorn. I’ve made this recipe though specifically for einkorn, and it’s come out as it should every time. There are other factors that effect bread too, so if a bread recipe doesn’t turn out (after it’s been tested repeatedly), but only guess would be that an environmental or user factor caused the mishap.
Hi Sarah! I haven’t read this, and all my supporting literature makes no claim as to levels of gluten in the wheat, but only discusses different ratios of the types of gluten to each other, within each wheat. Can you share your documentation? I don’t want to mislead the community!
It would be great to have a source of vital gluten from heirloom wheat! The glut from hybridized modern wheat would defeat the purpose of using these very expensive exotic flours.for better digestion.
I do not use any white (refined) flours in my cooking. Your rolls look like they were made with refined white einkorn flour. Is this correct?
These were made from all-purpose Einkorn flour Liana.
Einkorn wheat has less gluten than modern day wheat according to Dr. Davis in Wheatbelly book. It has more protein ( but not the dangerous genetically modified kind of today) and nutrients as well. All reasons why those with gluten sensitivities may be able to tolerate it. Celiacs are not able to.