These fluffy KAMUT Dinner Rolls are delightful, bite-sized yeast breads that melt in your mouth and smell so good you can hardly resist them no matter what fare they are served with.
I enjoy making many different types of bread, and my sons enjoy trying most of them. However, when given a choice, they generally request yeast rolls. So for Christmas Dinner, I decided to make some rolls using KAMUT flour. I love the mild flavor and buttery, smooth texture of dough made with this flour so I was pretty sure it would make some awesome rolls.
I’ve enjoyed experimenting with this ancient grain. I ordered a 25-pound bag of all-purpose KAMUT flour at the beginning of the year in addition to some whole grain flour. I stored it in the freezer and used it periodically throughout the year. I’ve finally worked my way through the 25-pound bag. Now I’ll have to get some more because I am not done working with this grain.
Since I started the year baking biscuits with KAMUT flour (KAMUT Cheddar Biscuits), it seemed only fitting that I end the year baking rolls with it. I’m glad I did. These rolls are heavenly soft and buttery. I didn’t have time to brush the tops with butter because everyone was waiting on them at dinnertime. No one added any additional butter. They just grabbed one and ate it plain.
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I only have one 13×9-inch pan so I used a round cake pan for the rest of the rolls. I ended up with 26 rolls because that’s the amount that fit best in my pans. Feel free to make the rolls bigger or smaller to suit your needs.
I let the rolls proof while I was driving to my sister’s house. I baked them once I got there and barely had time to get them out of the oven before they were devoured. I had to fend off reaching hands to get a couple of shots. The rolls were worth the wait. My family liked them.
By the way, the title for this post came from a creative writing student. I asked my sons what I should use for the title and my youngest son said, “KAMUT, it’s the yeast you can do…” So there you have it.
Adapted from: White Lily Light Yeast Rolls
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Fluffy KAMUT Dinner Rolls, the yeast you can do
- Yield: 24 – 30 rolls 1x
Description
These fluffy KAMUT Dinner Rolls are delightful, bite-sized yeast breads that melt in your mouth and smell so good you can hardly resist them no matter what fare they are served with.
Ingredients
Ingredients:
- 1/2 cup warm water (105 – 115 degrees F.)
- 3 1/4 teaspoons active dry yeast
- 1 1/2 cups organic milk
- 1/2 cup organic sugar
- 2 teaspoons sea salt
- 1/4 cup (1/2 stick) butter
- 1 large egg, lightly beaten
- 4 1/2 – 4 3/4 cups all-purpose KAMUT flour
- 1/2 cup melted butter for brushing tops of rolls, optional
Instructions
Pour the warm water in a large bowl and sprinkle the yeast over it. Stir to dissolve the yeast; then set aside until the mixture is frothy.
In a medium pot, combine the milk, sugar, salt and butter. Heat the mixture to 115 degrees F. and stir until the butter is melted.
Add the milk mixture to the yeast mixture. If the milk mixture is too hot, let it cool a bit before incorporating it into the yeast. Then stir in the egg.
Using a Danish dough whisk or large wooden spoon, add about 3 cups of flour and beat until fairly smooth. Stir in enough of the remaining flour until you have a soft dough.
Transfer the dough to a lightly floured counter or wooden board. Knead it for about 5 minutes adding additional flour, a tablespoon at a time, as necessary to prevent sticking.
Wash the bowl and lightly grease it with oil. Form the dough into a ball and place it in the bowl, turning to coat it with oil.
Cover the bowl with a clean, damp kitchen towel or plastic wrap. Let it rise in a warm place for about 1 1/2 hours or until doubled in size.
Punch the dough down and divide it into 24 – 30 equal pieces. Grease two (or more) baking pans with oil or cooking spray. If you have two 13x9x2-inch pans, place 15 rolls in each pan. If using different size pans, adjust accordingly.
Cover the rolls with a clean, damp kitchen towel or plastic wrap and let them rise in a warm place for 30 – 45 minutes or until doubled in size.
Preheat the oven to 400 degrees F. Bake the rolls 15 to 20 minutes or until golden brown. Brush the tops with butter, if desired. Remove from the pan and let cool slightly before serving.
I’m sending these KAMUT Yeast Rolls to be yeastspotted.
These rolls have been submitted to BYOB hosted by Carola of SweetandThatsIt
Happy Baking!
Cathy
Amber says
I have made these rolls twice now, and they haven’t turned out either time. I have been using a stone bar pan. Could that be the reason?
Cathy says
Hi Amber, I’m sorry you’re having difficulties with these rolls. When you say they didn’t turn out, do you mean they were too hard? So you are using a pan made of stone? That could be the problem if it’s generating too much heat and making the rolls hard and crusty on the outside. They should be fluffy like yeast rolls. I baked them in a nonstick cake pan and a 13×9-inch nonstick pan and they turned out great!
Azna says
Can I make these same rolls vegan? Will it work? They look awesome. Thank you so much for sharing this recipe.
Cathy says
You can certainly try and let me know how it goes.
Neeli says
I recently discovered your blog and was excited to see this recipe for dinner rolls using white Khorasan flour. I want to become a better baker when it comes to yeast bread, but I’ve had trouble with Khorasan flour. I’ve only bought this kind of flour twice and I enjoy the taste, however, every time I make yeast bread with this particular flour my loaves of bread are crumbly and never hold their shape. I want to figure out a way to bake with white Kamut flour without my bread falling apart. Are there any tips that you could offer when it comes to baking with ancient grains? In your recipe, I see that eggs are included in the recipe and wanted to know if I should add eggs to yeast dough made with Kamut flour? Any advice would be greatly appreciated.
Cathy says
Hi Neeli,
Thanks for visiting my site. The main thing you need to know about working with KAMUT is that it soaks up liquids more than regular bread flour. I would try increasing the hydration in your yeast breads and if you still don’t like the consistency, then you can try adding eggs. Eggs worked well in these rolls but you don’t need them in all breads.
Happy Baking!
Cath
Neeli says
Thanks for the response, Cathy. I’ve noticed that Kamut flour is thirsty and I have tried to make a dough that is a little more wet, but would it be better if I kneaded the dough a little longer, say for 10 minutes by hand?
Neeli says
Hi Cathy,
I wanted to come by to let you know that I finally got around to making these dinner rolls and they were absolutely delicious and so soft. My family and I ate the whole pan in one day. I had to tweak the ingredients to use what I had available, but they were amazing. I used heavy cream and water and I used a combination of real lard and butter. Thanks for the awesome recipe.
Cathy says
Hi Neeli, so glad you enjoyed the rolls. Heavy cream and lard. Wow! I bet they were soft.
Faith says
I’m thinking about trying these, what brand of Kamut flour did you use? The kind I have is whole grain, would that work just as well?
Thank you!
Cathy says
Hi Faith,
I believe I got the all-purpose KAMUT from Montana Grains. If you use whole grain to make these rolls, you’ll need to sift out some of the bran. Otherwise, they will be denser and heavier. Not that denser rolls would be bad, but they won’t be light and fluffy like these.
Happy Baking!
Cathy
Lydia says
Hiya, can those be made with wholemeal Kamut or Spelt? Thanks
Cathy says
Hi Lydia,
I haven’t tried these rolls using whole wheat KAMUT or spelt, but it should be fine. Just keep in mind that using whole wheat will change the texture – i.e. the dough will be a bit heavier. However, the eggs, sugar and milk will help lighten it.
One other thing to keep in mind. If you use spelt, you may need to decrease the hydration. Spelt typically requires less hydration, unless you are using a coarser blend.
Happy Baking! Let me know how it goes.
Cathy
Joyce says
Can I use honey instead of sugar? what adjustment would I need
To make with the liquids.
Cathy says
I have not tried making these with honey, but if you want to try, you would need to reduce the liquids used.
You could try reducing the amount of water used to activate the yeast from 1/2 to 1/4 cup, then add the honey with the milk, salt, and butter. Or reduce the amount of milk used. You could reserve 1/2 cup of milk, and add some in if the dough seems too dry.
If you do try it, let me know how it turns out.
Peyton V Wright says
Hello Cathy,
I made the rolls for the first time today with whole wheat Kamut that I milled. They are amazing!!!!! I only used one egg but, in the directions, it says to “stir in the eggs”. Should I have used 2? Also, The dough rose very well on the first rise but, they didn’t double in size when I put them in the pans. I put them in my oven with the oven light on to proof them and it ended up taking an hour and fifteen minutes. I decided that was enough and took them out to heat the oven to bake. Do you have any tip?
In my pursuit of learning how to bake with fresh milled flour I purchased a Danish dough whisk a few years ago and had no idea that it would be so easy to use.
Thank you for sharing the recipe. It will be a staple in my recipe box!!
Cathy says
Hi Payton,
Thanks for sharing your experience. I’m so glad you enjoyed these rolls. Since you used home-milled whole grain kamut flour, it will behave a little differently than the white kamut flour I used to make these rolls. They won’t be as fluffy and light due to the whole grain. It could be that the shaped rolls got over proofed during the final rise, but I wouldn’t expect them to rise as much as the ones in these photos.
I only used 1 egg so the reference to eggs in the directions is a typo. I’ll fix that!
Happy Baking!
Cathy
Jeanie says
Can this recipe be used in a bread machine?
Cathy says
If your bread machine can handle that amount of dough, then yes, you can mix this dough in the bread machine, then shape and bake the rolls in a conventional oven.
Here are some guidelines for adapting recipes for your bread machine
https://www.breadexperience.com/recipes-for-bread-machine/
This other yeast roll recipe (one of my favorites) is mixed in the bread machine, then baked in a conventional oven. It uses less flour and liquid.
https://www.breadexperience.com/family-baking-traditions-and-yeast/
Maria Scott says
My second time baking with kamut and the rolls are beautiful. However it took 6 easy cups of flour (Australian cups may measure a little differently) and I decided on large rolls and ended with 12 which still took only 15 minutes to cook. My favourite rolls.
Cathy says
A typical ratio when using AP Kamut is to substitute 3/4 cup of Kamut for every 1 cup (US cups) of AP Flour. Kamut is more absorbent than regular flour.
However, as you experienced, volume measurements can vary significantly. I have 4 different sets of measuring cups and they are all different.
I started including weight and volume measurements in my recipes, but I haven’t converted this one to grams yet. I need to do that.
I’m glad you’ve found a ratio that works for you. Thanks for sharing! Very interesting.