Soft savory garlic rolls made with Einkorn flour, and filled with garlic, Parmesan cheese, and basil.
Ever since I posted my Cheddar Einkorn Crackers with Garlic with the #BreadBakers a few months ago, I’ve been baking with Einkorn flour. Our theme that month was ancient grains, and although I approached the topic with some trepidation, it ended up being an educational experience that changed the way I bake. If this wheat is new to you, Einkorn was the first wheat grown by the first farmers 5000 years ago, is much healthier than other more common wheat flours, and has a different kind of gluten which makes it more digestible. For more information on Einkorn flour, an excellent article was recently published on the Einkorn site that’s worth reading. It provides nutrition data comparing it to other wheat flours, and discusses many of the health benefits of this ancient flour.
This month, the #BreadBakers are all about rolls, and expert baker Deepti at the Baking Yummies blog is our host. You must check out her blog – it’s packed with lovely baked treats. Now I’ll be the first to admit that shaping rolls takes a little practice, so I kept it a little easier for you (and me) with this recipe. We can work up to the tough stuff in another post (or go check out everyone else’s post in our group – the links are all listed below!!)
- 1 (.25 ounce) package active dry yeast (I like Red Star)
- 2¾ - 3 cups (12.375 - 13.5 ounces) Einkorn flour, divided
- ½ teaspoon white sugar
- 1 cup warm water (100-110˚ F)
- 1½ teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil, divided
- 1 large egg
- 1½ tablespoons melted unsalted butter
- 1 tablespoon garlic paste (I use Gourmet Garden Stir-In Garlic Paste)
- ¾ cup grated Parmesan cheese
- 1 tablespoon dried basil (I use Gourmet Garden Lightly Dried Basil)
- Vigorously stir together the yeast, ½ cup (2.25 ounces) flour, sugar, and warm water. Cover with plastic and sit in a warm place until it begins to bubble - about 15 minutes.
- Whisk in the salt, 1 tablespoon olive oil, and egg. Pour into the mixing bowl for a standing mixer, add the flour, and mix on low using a paddle attachment until all of the flour is incorporated. Increase the speed to medium high and beat until the dough begins to pull away from the sides of the bowl, about 5 - 7 minutes. You will need to scrape the bowl a couple of times. Cover with a damp towel and place in a warm spot in the kitchen away from any drafts until the dough doubles in size - about 45 minutes - 1 hour. I like to put mine in the microwave oven with a cup of very hot water to keep the cavity warm.
- Punch down and scrape the dough from the sides of the bowl. Turn onto a lightly floured work surface, and shape into a rectangle. Roll out to approximately 10" X 12", and roughly ½" thick.
- Brush with half of the melted butter, spread the garlic over the surface, and sprinkle on the cheese, and basil.
- Starting at a long end, carefully roll evenly into a long log. Using a very sharp smooth knife, slice the roll into 8 rolls. Baste the bottom of a pie plate or baking pan with the remaining butter and arrange the rolls, fitting them tightly together if necessary. Cover and set in a warm place for 15 minutes while they rise.
- Heat the oven to 400˚ F. Brush the rolls with the remaining tablespoon olive oil and bake until the tops are golden brown, about 20 minutes. The internal temperature of the rolls should reach 200˚ F. Serve warm.
- Anadama Rolls from Passion Kneaded
- Bulochki (Russian Sweet Yeast Rolls) from Mayuri’s Jikoni
- Cinnamon Rolls from Bakingyummies
- Crescent Rolls from Sara’s Tasty Buds
- Feta Olive Knots from Food Lust People Love
- Flax Oat Wheat Dinner Rolls from Cook’s Hideout
- Einkorn Parmesan and Garlic Rolls from The Wimpy Vegetarian
- Gluten Free Cinnamon Rolls from A Baker’s House
- Hokkaido Milk Rolls from Baking in Pyjamas
- Kahvalti – Turkish-style Breakfast Buns from A Shaggy Dough Story
- Masala Bread Rolls from Sneha’s Recipes
- Mini Cheddar Bialys from Karen’s Kitchen Stories
- Oatmeal Dinner Rolls from A Day in the Life on the Farm
- Pesto Rolls from Veg Nation
- Raspberry Sweet Rolls from Kylee Cooks
- Savory Cheddar Rolls from Magnolia Days
- Stuffed Vegatable Masala Buns from Spill the Spices
- Twisted Knotted Mint Garlic Rolls from Gayathri’s Cook Spot
- Wholewheat Low Fat Stuffed Cinnamon Rolls from Sizzling Tastebuds
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.