Einkorn Sweet Potato Rolls

Get the recipe: jovialfoods.com/einkorn-sweet...
Jovial is all about good food, family, and traditions, and that’s why Thanksgiving is one of our favorite holidays. Einkorn Sweet Potato Rolls are perfect for this time of year, so we’re sharing this special recipe from Carla’s cookbook, plus a new instructional video from our new test kitchen to help you get these perfect for your Thanksgiving dinner. Find this recipe and more at jovialfoods.com.

[@sakinamaryamkarim3567]

This Beautiful Woman has brought Knowledge and Great Nutrition to our tables here in the US ! I'm so grateful for her, her family and all those keeping her work going! My condolences to her family ❤

[@Kathleen67.]

I'm so sad she's gone, grateful to have her kind and loving videos.

[@Kelleena1on1]

What happened to her , im about to make this recipe but for hotdog and hamburger buns .

[@irenildasena9313]

Did she pass away? 😥

[@snowbird6855]

Yep, one of those "sudden, cause unknown" deaths

[@rebecca4904]

@@snowbird6855 are you kidding me! I just discovered her. That is so very sad. So frustrated with what's going on

[@snowbird6855]

@@rebecca4904 I know, I feel for her family, especially her daughters!

[@MothersLovingArmsNursery]

Gosh I miss her she was such a sweety pie.

[@jacibledsoe9647]

I slice my sweet potatoes and then steam them. Gives a great texture!!! Then I put them through a sieve. They taste so awesome...

[@ScottK1018]

You are the most calm spoken and attitude person I have ever seen. I can not imagine you getting mad. That is awesome. Can you please do a video making pizza crust using the whole grain einkorn flour. It would be much appreciated. I am having a hard time getting mine to rise and be a fluffy texture, crunchy on the outside softer on the inside. I know the all purpose would be easier, but I believe that one is hulled making it refined. Please correct me if I am wrong. You make some great baking video's. Thank you.

[@JovialFoodsInc]

Thank you for your comment. Our AP flour does retain a portion of the bran and germ so it is not considered a white flour. It may make a more pleasing pizza crust. Einkorn has weak gluten so it will be denser and very crisp. Sadly, Carla Bartolucci died in 2021. We do not have any new videos to share but we do have new recipes coming out regularly.

[@shelly5596]

I’m looking forward to making these to take to our in- laws for a thanksgiving this year.

[@roxanneparsons3847]

I made these for our Thanksgiving Day feast this year, since I have always done the rolls. What a delightful recipe! Great texture, great flavor! Thanks so much. I did it with the yeast levain.

[@JovialFoodsInc]

Roxanne Parsons So glad!

[@shelly5596]

Roxanne Parsons what is the amount 1 cup of flour is in grams since I didn’t hear her mention it?

[@graceg1971]

@@shelly5596 one cup in grams is 250 grams at least in Europe.

[@carolinegray7510]

A lovely person and presentation. My heartfelt sorrow at such a loss.

[@sakinamaryamkarim3567]

Thank You So Much for this Recipe ❤

[@Imjetta7]

Oooo this sounds delicious; I am totally going to make these.

[@sophiacampos9333]

Thank you for sharing is so nice sweetie is amazing I love it❤😊👍❤

[@maggiea.c3790]

Awww I missed you so much

[@thecookingtube3837]

They look wonderful:) Congrats mate!

[@rabiatarik8138]

The Cooking Tube arabo mozica dawdiya zaina

[@erNomic]

Ahh North Stonington! I'll be making this with sweet potatoes from the Stonington farmers market. Everything my family eats comes from the stonington or Coventry farmers markets. Small world. Thanks for the knowledge.

[@JovialFoodsInc]

What do you know? Thanks for reaching out, neighbor!

[@janebeville7446]

Yummy

[@gailclay4905]

I love this Einkorn flour it’s the only flour I’ve found that doesn’t bother my stomach! I can’t wait to make some loaf bread...I’ve been making biscuits for quite sometime now so yummy!! Thank you for all the lessons on how to make different breads I truly enjoy them! Keep up the good work it’s a great blessing to me..now I know how to make hamburger buns...Lol I would love to make some pretzels too can’t eat the conventional kind

[@JovialFoodsInc]

Fantastic!

[@graceg1971]

Thank you so much, I love that you made a video of the recipe. If I were to attempt making croissants which flour would you recommend I buy?

[@JovialFoodsInc]

Our most popular flour is the all purpose.

[@NatureGirl1932]

I love your potato ricer. May I ask where I can buy one like that? Thank you! And thank you for bringing Einkorn back to our world!

[@JovialFoodsInc]

The brand is Matfer - it is made from stainless steel and is a food mill.

[@NatureGirl1932]

@@JovialFoodsInc Thank you!

[@michaelduncan2759]

Could you make 2 loaves out of this dough, instead of rolls? I do not have Celiac disease, but I do have a disease where gluten is not my friend. I have purchased some flour and products from Jovial, and look forward to learning how to bake with this amazing grain. So very glad that you saved this from extinction.

[@JovialFoodsInc]

Yes, you could make that change but be sure to extend the baking time accordingly.

[@exoticaism]

Great video, I really enjoy them, do you have classes in Connecticut?

[@JovialFoodsInc]

Not yet. We have plans to expand our CT property and hold classes in the future though. Stay tuned!

[@shelly5596]

Thank you for the informative video. I ordered 10lbs of all the purpose variety to get going on a sourdough starter. In the meantime I’ll be trying the yeast version of this recipe when the flour arrives and also any other recipe I can make without a sourdough starter ( while I’m “ growing” my new starter) I don’t tolerate regular commercial wheat, rye and barley gluten, so I’m hoping I can tolerate this ancient wheat. I have always loved baking breads, so I hope I can go back to doing so. I’d really love to make some pumpernickel bread with this flour, do you have a recipe ?

[@JovialFoodsInc]

We do not have a pumpernickel bread recipe - yet!

[@dianel.9703]

Thank you for the recipe. One of the best looking rolls ever. Can this recipe be cut in half?

[@JovialFoodsInc]

Make sure to halve all the ingredients by weight (including the levain) and use a small egg and it should work fine.

[@dianel.9703]

@@JovialFoodsInc Thank you! I had bought some Einkorn flour but was hesitant to try a recipe with it until now.

[@sylviafohlin1262]

I made these yesterday with quarantine rations- my husband had brought home about 8 large sweet potatoes and I wanted to try this recipe from the cookbook. This was my first time using einkorn flour ever and only the second time I've tried making sourdough bread with a levain. I used the yeast version since I don't have a starter. They were delicious, if a little heavy. I'm wondering about refrigerating the dough before shaping it and baking. My timing was off and it was 10pm, so I divided the dough in half after the bulk proof, placed in covered containers and put it in the refrigerator. The next morning I let it come to warm room temperature in the oven with the light on and then proceeded with the rest of the directions. Would that have contributed to the heaviness? Or is it just a beginner's learning curve? Thanks for any advice!

[@JovialFoodsInc]

Because einkorn has weak gluten, timing can have an effect on the final texture-with yeast you want to be extra careful not to overproof or the dough will not rise again in the oven.

[@PassmoreHarp]

Thank you for this lovely recipe. Is there a way to substitute maple syrup or honey instead of white sugar?

[@morrisfamily7]

I'm going to substitute with honey. it has worked very well for me in other bread recipes.

[@Kelleena1on1]

What about date paste , you think that will also work?

[@graceg1971]

Hi Ms Carla I am wondering how would you adjust the ingredients if you had to use organic pumpkin pure? Less water? Thank you

[@JovialFoodsInc]

You can make that substitution without other adjustments.

[@graceg1971]

@@JovialFoodsInc thank you

[@graceg1971]

@@JovialFoodsInc I made them but the dough was very wet, not sticky, just wet but they still came out and my husband loved the taste of einkorn. I am so excited i am waiting to have my sour dough starter ready. I am following your directions on lesson one. I dont have a deuch oven though, hope it will still come out great. I have made breads before and they were very crumbly, I am hoping I will have more luck with Gods original flour

[@tammywilkinson9367]

Can you use this same yeast trick on any of your sourdough bread recipes if you don't have lavein?

[@JovialFoodsInc]

Yes, use a yeast levain.

[@brendawarren5188]

So if I don't have a sourdough starter what do I do? How much active yeast do I use?

[@JovialFoodsInc]

For a yeast levain, mix together 1/2 cup plus 1 tablespoon (130 g) of warm water, at 100 degrees F with a pinch of active dry yeast and 1 cup (120 g) All-purpose Einkorn flour. Cover and let stand at room temperature for 6 to 8 hours. Just before mixing your dough, stir in an additional 1/4 teaspoon of yeast to insure your rolls rise properly.

[@brendawarren5188]

Thank you. @@JovialFoodsInc

[@graceg1971]

I forgot to ask, which proofing basket are you using? I looked on amazon and there are so many and people are totally unhappy with some of them because they break and have the ratan come loose. Did you see the ones with the pretty designs?

[@JovialFoodsInc]

Our basket has no branding so we are not able to answer specifically. It is the same type of rattan basket that is widely available.

[@gogoairheart]

It's been a year or more since you commented, so you probably already found a basket, but I found Herbert Birnbaum baskets at TMB Baking, and I am happy with them. Made in Germany of natural materials :-)

[@christinadill6964]

How do I make all purpose flour from grinding my own einkorn wheat berries?

[@JovialFoodsInc]

Chrisitna, Your flour will need to be sifted through a flour sieve a few times to remove the bran and germ.

[@graceg1971]

May I use pumpkin (real pumpkin, not from a can) instead of sweet potatoes?

[@JovialFoodsInc]

Yes, that would work.

[@oohyllab]

If we do not have a scale how do we measure the amount? Will it really be a detrimental outcome to not use one, I don't have one.

[@JovialFoodsInc]

Einkorn clumps more than regular wheat so weighing is most accurate and gives best results. If you don't have a scale, stir the flour with a whisk then spoon into a cup measure and level it off with a straight knife.

[@ShannasCountryCreek]

Please give me peace about yeast.... ...i've been turned on to "wild yeast" starter for the health benefits.... are you adding commercial yeast? Will we never get a good rise only using our sourdough starter "wild yeast"?

[@JovialFoodsInc]

Shanna, you will get a good rise with either the sourdough levain or the yeast levain. We prefer the sourdough for the health benefits but offer a yeast option for those who haven't created one yet. We don't add yeast to the sourdough levain. We use active dry yeast in the yeast levain. Hope this helps and gives you peace about yeast.

[@ShannasCountryCreek]

@@JovialFoodsInc ahhh... .yes!! I get it. My starter is about 2 weeks old and was struggling getting a good rise. I don't want to give in and use commercial yeast as I hear it inhibits candida. I had better success yesterday with my starter & dough rise💃💃 YAY!! I doubled my bread batch... refrigerated over night. Seemed to help get a good rise. I just made a video on it if you wanna check it out. kzbin.info/www/bejne/inLNmq1siZ6fmNk Also, ...i've just discovered Einkorn and it has me pretty excited! My all purpose just came in the mail and I ordered the Einkorn wheat (10lbs.) Yesterday. Can't wait to get a starter made and enjoy this guilt free flour! Prayers answered. Thank you for your reply! Be Blessed🍞❤Shanna

[@JovialFoodsInc]

Wonderful news!

[@gabrielcruz4856]

Can you leave out the egg?

[@JovialFoodsInc]

We would suggest an egg replacer if you cannot have eggs; this recipe would be best if egg is not left out

[@socorrohernandez8743]

My einkorn dough never gets that high. My bread gets hard as a rock. What is the problem?

[@JovialFoodsInc]

Einkorn has very weak gluten and will not rise very high or form large bubbles/open crumb. Slightly underproofing so that the dough can spring or rise most in the oven during baking is recommended. Here are a few more tips: jovialfoods.com/einkorn-baking-tips/

[@janonthemtn]

(For new restaurant)

[@janonthemtn]

Carla, why don’t you have soup and salad lunch for 1 yr, and people can give $ for donations. I’d drive 3 hrs for a visit!