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    Home » BREADS, PIZZA AND SAVORY TARTS

    Einkorn Parmesan and Garlic Rolls

    Modified: Apr 4, 2023 by Susan Pridmore · This post may contain affiliate links · 17 Comments

    Soft savory garlic rolls made with Einkorn flour, and filled with garlic, Parmesan cheese, and basil.

    Soft savory dinner rolls filled with garlic, Parmesan cheese, and basil.

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    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.

    Check out this post on how to convert any recipe calling for Einkorn flour to regular wheat flour.

    And for a healthier banana bread, make this Einkorn Banana Bread made with apple sauce and honey.

    More yeasted breads you need to make

    Aglio e Olio Pizza Bread

    Oatmeal Dinner Rolls with Molasses

    Sweet Potato Bread with Honey (High Altitude)

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    Soft savory dinner rolls filled with garlic, Parmesan cheese, and basil in a baking dish.
    3.77 from 17 votes

    Einkorn Garlic and Parmesan Rolls

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    Prep Time25 minutes mins
    Cook Time20 minutes mins
    Total Time45 minutes mins
    Course: Bread
    Servings: 8 rolls
    Author: Susan Pridmore
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    Ingredients

    • 1 .25 ounce package active dry yeast (I like Red Star)
    • 2 ¾ - 3 cups 12.375 - 13.5 ounces Einkorn flour, divided
    • ½ teaspoon white sugar
    • 1 cup warm water 100-110˚ F
    • 1 ½ teaspoons kosher salt
    • 2 tablespoons extra-virgin olive oil divided
    • 1 large egg
    • 1 ½ 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

    Instructions

    • 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.

    Notes

    The cook time does not include the additional approximately 1 hour of rising time.
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Renee

      May 10, 2016 at 4:03 am

      Your rolls are so pretty! And I need to check out einkorn flour too.

      Reply
    2. Mayuri Patel

      May 10, 2016 at 9:47 am

      Rolls look so nice and love the garlic and parmesan combination. Must be very flavourful.

      Reply
    3. Karen

      May 10, 2016 at 12:09 pm

      Look at you getting into ancient grains! These rolls look delicious!!!

      Reply
    4. meaghan

      May 10, 2016 at 6:14 pm

      This is my perfect bread. Can't wait to make!!

      Reply
    5. Wendy Klik

      May 10, 2016 at 8:01 pm

      So happy that the ancient grains challenge is still influencing you today. It gives us all these great recipes to try!

      Reply
    6. Laura@ Baking in Pyjamas

      May 11, 2016 at 7:01 am

      I've been wanting to try baking with other flours and this recipe looks just perfect to get me started.

      Reply
    7. Lauren Gaskill | Making Life Sweet

      May 11, 2016 at 8:55 am

      I want to go buy Einkorn flour and make these ASAP! These look amazing!

      Reply
    8. Bakingyummies

      May 11, 2016 at 10:23 am

      Wow Susan, these rolls look so soft and delicious! I agree shaping them is a tad difficult. I get stressful whenever I am due to make rolls but then all is well that ends well 😀

      Reply
    9. Muna Kenny

      May 12, 2016 at 5:57 am

      These rolls look amazing and so light!

      Reply
    10. Pavani

      May 12, 2016 at 12:17 pm

      What a lovely looking garlic rolls Susan. They look so light and airy.

      Reply
    11. Melanie | Gather for Bread

      May 12, 2016 at 1:47 pm

      Those look absolutely amazing!

      Reply
    12. Megan @ MegUnprocessed.com

      May 12, 2016 at 11:35 pm

      These rolls are beautiful!

      Reply
    13. VEENA KRISHNAKUMAR

      May 13, 2016 at 7:53 pm

      These rolls are so nice and love the galic flavour in these rolls!!Loved baking with this wonderful group

      Reply
    14. Jackie

      October 30, 2018 at 7:13 pm

      These rolls were delicious! I converted this recipe to sourdough instead of yeast. Everyone loved it! Thank you!

      Reply
      • The Wimpy Vegetarian

        November 04, 2018 at 5:40 pm

        Yay!! I'm so glad you liked them so much!! I love that you converted it to sourdough. Yum!

        Reply
    15. Brenda

      November 21, 2021 at 12:13 pm

      Are there different brands selling einkorn flour? What brand of einkorn flour do you use? Are they all the same? Thank you

      Reply
      • The Wimpy Vegetarian

        November 22, 2021 at 9:10 pm

        5 stars
        I've tried a couple of them now, and prefer Jovial. It's also pretty easy to find in the baking section of your market with traditional flours. I've found it at Safeway stores, Raleys and Whole Foods.

        Reply
    3.77 from 17 votes (16 ratings without comment)

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    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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