Quick Einkorn Kefir Rolls

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Make these pillowy einkorn kefir rolls for rich ancient grain flavor and a tangy, nutritious twist. 

Swap out your dinner rolls for these einkorn kefir rolls and get all the flavor and nutrition without a tong timeline. The dough comes together in minutes, and bakes up into golden, pillowy rounds with a faintly sourdough-ish flavor profile. Einkorn adds nutty depth. Kefir adds lift and a subtle tangy flavor that goes beyond store bought rolls. 

Background of Einkorn and Kefir 

You may have not heard of it, but einkorn is the original wheat. This wheat not only has history, but brings with it nutrition and flavor. The ancient grain takes some getting used to, but once you start eating it, you’ll wonder how you did without it. Einkorn flour is versatile and can be used for recipes like bagels, cake, pancakes and bread.

It can even be used in other quick einkorn bread recipes like: einkorn yogurt bagels, einkorn cinnamon raisin bagels)

Kefir, on the other hand, is a fermented milk product that originated in the Caucasus Mountains. It’s tangier than buttermilk, thinner than yogurt, and loaded with live probiotics that work double duty in bread dough. Using kefir in these rolls makes the einkorn a bit softer and is a great way to use up leftover kefir. 

Pairing einkorn and kefir isn’t traditional in any one region, but it pulls from two ancient food traditions that both understood how to coax more flavor and nutrition out of simple ingredients. These rolls are what happens when two techniques collide in the kitchen.

Why These Einkorn Kefir Rolls Work

Most roll recipes rely on commercial leaveners alone to do all the heavy lifting. This one splits the work between baking soda and the natural acids in kefir, which means you get a faster rise and a more complex flavor.

The kefir does a few things. First, its acidity conditions the gluten in einkorn, which is more delicate than modern wheat gluten. That keeps the dough from getting tough or dense. Second, the live cultures create an environment that allows the dough to rise faster and more reliably. Lastly, the fat content in kefir enriches the dough, giving you a soft, bakery-style crumb that stays tender even the next day.

Einkorn flour behaves differently than all-purpose. It absorbs liquid more slowly and doesn’t need as much kneading because the gluten strands are shorter and not as strong. That fragility is actually an advantage in this recipe. It means you can mix the dough gently, let it rest, and still end up with structure. No stand mixer needed.  Just a wooden spoon and a little patience.

The ratio of flour to liquid is also dialed in specifically for einkorn’s hydration needs. If you use too much water the dough turns sticky and slack. Too little and the dough bakes up dry. This recipe hits the sweet spot where the dough is soft and slightly tacky but still shapeable.

Tools You Need

You don’t need specialty gear, but a few specific tools make the process smoother and the results more consistent.

• Medium mixing bowl: Glass or ceramic works best because einkorn dough is slightly sticky and you want something with enough surface area to fold without making a mess. Metal bowls are fine but can react with acidic ingredients (life kefir) over long rests.
• Wooden spoon or Danish dough whisk: Either one will mix the dough without overworking it. I find a Danish dough whisk especially useful since it cuts through thick dough 
• Small and large spoon : To scoop off the dough and help shape the rolls 
• Baking sheet or sheet pan: To bake the rolls evenly 
• Parchment paper: To line baking sheet 
• Pastry brush: To brush top of the dough for a golden finish 

Ingredients

Einkorn all purpose flour : This is the base. Einkorn has a lower gluten content than modern wheat, so the dough will feel softer and more delicate. Jovial is a widely available brand in the U.S. and can be found at Whole Foods, Thrive Market, or ordered online. When I bake with einkorn, this is the brand I use. 

Kefir : While you won’t get any probiotic benefits due to the fact that the kefir used is cooked, the acid in kefir works to tenderize the dough. Whole milk kefir works best because the fat adds richness. I highly recommend using homemade kefir. You can substitute buttermilk, but you’ll lose some of the tanginess. Whenever I have extra kefir on hand, this is one of my favorite recipes to make. You will also need some extra kefir to brush the rolls right before baking. Use room temperature kefir for best results. 

Arrowroot: Added as a binder, which improves texture and produces a softer and fluffier roll. 

Baking soda: Works along with the kefir to give the rolls a nice rise. 

Melted butter: Enriches the dough and adds flavor. You can swap in olive oil or melted coconut oil, but butter gives the best texture and browning. Salted or unsalted both work. If using salted, reduce the added salt slightly.

Salt : Adds flavor and helps to strengthen gluten. Don’t skip it.

Sesame seeds, sunflower seeds and flaxseeds: These seeds are pantry staples and add complexity and even more nutrition to the kefir bread. They are added in equal amounts so that each get their fair share to shine. 

Instructions

1. Preheat the oven: Preheat the oven to 220°C/425°F . 
2. Activate the carbon dioxide: In a medium mixing bowl, whisk together the kefir and baking soda until you start to see and hear bubbles. 
3. Add the arrowroot: Mix the arrowroot powder into the mixture. 
4. Add other ingredients: Add the butter, salt and all the other seeds. Stir suing the Danish dough hook. 
5. Add flour: Add the half the flour at a time and mix to incorporate.
6. Shape the rolls: On a sheet pan lined with a piece of parchment paper, create mini loaves using a big spoon and a small spoon. With the big spoon, scoop the soft dough and place it on the sheet pan, using the small spoon to detach the dough from the bigger spoon. This will help to shape the round einkorn bread rolls. 
7. Brush them: Brush the top of rolls with additional kefir and sprinkle with additional seeds on top. 
8. Bake the rolls: Bake the mini rolls in the preheated oven in the middle position for about 20 minutes until they are golden.  
9. Cool: Take out and let them cool on a cooling rack for about 10 minutes. 
10. Enjoy: Enjoy the rustic kefir bread rolls at once or store them in an airtight container to keep them soft. 

How to Tell When The Rolls Are Ready

You’ll know they’re done when the kitchen smells like a bakery and the rolls sound hollow when tapped on the bottom. Let them cool just enough to handle them safely, then tear into one while it’s still warm.

Pairing Suggestions for Einkorn Kefir Bread

These rolls are soft, and faintly tangy, which makes them wildly versatile at the table.

They are perfect next to just about anything. Think beef stew or bone broth. They also shine alongside eggs at breakfast. Slather one with salted butter and jam, or use it to make a breakfast sandwich with scrambled eggs. 

Variations

Herb and garlic rolls: Add 2 tablespoons of finely chopped fresh rosemary, thyme, or chives to the dough during the initial mix. Brush the tops with garlic butter (melted butter mixed with minced garlic and a pinch of salt) right before baking. These are incredible when paired with your favorite soup.

Whole grain version: Swap half the einkorn flour for whole wheat einkorn. The rolls will be denser and slightly nuttier. You may need to add an extra tablespoon or two of kefir to compensate for the extra bran, which absorbs more liquid.

Dairy-free adaptation: Use full-fat coconut milk kefir instead of dairy kefir, and swap the butter for coconut oil. 

Storage Tips For Einkorn Kefir Rolls

These rolls are best the day they’re baked, but also can be stored in an airtight container. 

Room temperature: Keep them in an airtight container or a resealable plastic bag for up to 3 days. They’ll stay soft, though the crust may soften. If you want to refresh them, you can reheat in a 300°F oven for 5 minutes.

Refrigerator: Not ideal. The cold dries out the crumb and makes the texture stale faster. If you must refrigerate, wrap them tightly and plan to reheat before serving.

Freezer: Freeze, if you want to bake them ahead. Let the rolls cool completely, then freeze them in a single layer on a sheet pan. Once cool, transfer to a freezer bag. They’ll keep for up to 3 months. To reheat, wrap frozen rolls in foil and bake at 350°F for 12 to 15 minutes, or until warmed through. You can also thaw them at room temperature for an hour and then warm them in the oven. 

Freezing unbaked rolls: Shape the rolls and arrange them in the pan. Cover tightly with plastic wrap and freeze. When you’re ready to bake, let them thaw for 1 to 2 hours, then bake as directed. 

No matter how you store them, a quick brush of melted butter after reheating brings them back to life. 

These einkorn kefir rolls are a huge hit especially when enjoyed warm.