Buttery and garlicky, these rolls are to die for! Make sure you don’t miss the recipe notes below for make-ahead tips, a cinnamon/sugar version of this roll and a link to a paleo dinner roll recipe, too! Makes about 15 rolls. Recipe submitted by Kim Harris
ingredients
- 1/2 a package active dry yeast
- 1/4 C warm water
- 1 egg
- 1/3 C coconut sugar
- 1 tsp sea salt
- 1 more C warm water
- 2 1/2 C all-purpose einkorn flour
- 1/4 C butter melted
- 1/2 tsp garlic salt
- 1/2 Tbs dried parsley
instructions
- Dissolve the package of dry yeast into 1/4 C of warm water. Set aside.
- In a large mixing bowl mix together the egg, coconut sugar and salt.
- Now, stir in the yeast mixture plus 1 more C warm water.
- Next, with a wooden spoon or spatula, stir in the einkorn flour until combined and you have a sticky dough.
- Scrape down the sides of the bowl and loosely cover with a light weight towel.
- Allow your dough to rise for about an hour or until it has doubled in size. This is the only time you need to allow the dough to rise before baking. The dough will be very sticky. (It’s an einkorn thing…)
- Dump your dough out onto a floured surface and sprinkle with more flour. Cut the dough into long strips about 2 inches wide and then cut each strip into pieces about 2in x 2in.
- Use your hands to quickly roll and shape the dough pieces so they’re round, if you like.
- Preheat your oven to 425.
- Mix together your melted butter, garlic salt and dried parsley in a medium size bowl.
- Now, take each roll and sop (yes, sop) it in the butter mixture on all sides and then place it in a 9×13 in baking dish. Do this with all the rolls, butting them snuggly up against each other in the dish. This ensure they will rise up more as they bake. If you have a dish slightly smaller than 9×13 you may prefer to use it as the rolls can fill it completely. This recipe may not fill an entire 9×13 dish.
- Bake for 15 minutes or until nicely browned on top.
- Enjoy!
Recipe Notes
You can make these rolls 2 or 3 days in advance. Just cut them, roll them up, place them in your dish and refrigerate until you want to pop them in the oven. You can brush a butter, garlic, parsley mixture over the tops right before they go in the oven.
For a sweet twist: Omit the garlic salt and parsley. Just sop the rolls in plain butter, instead. Once all the rolls are arranged in your baking dish sprinkle cinnamon and coconut sugar all over the tops. Yuummmm!
If you prefer to try spelt instead of einkorn, give it a try! We did not test this recipe with spelt but, although it will probably behave slightly differently from einkorn, we think it would work just fine.
If you’re leery of using yeast in your baking, read “Is all yeast candida? Should I be worried about other types of yeast in my diet?” on our FAQ page. It may help.
For a paleo dinner roll recipe we like click HERE (Paleo Spirit website)
