Name: Einkorn Butter Crescent Sandwich Rolls
Yield: 12 crescents
Ingredients: 220 g fresh-milled einkorn flour; 330 g bread flour; 275 g warm milk, hold back 20 g; 1 large egg (about 50 g); 35 g honey; 45 g softened butter for dough; 70 g soft butter for spreading; 9 g fine salt; 7 g instant yeast; 1 beaten egg for brushing

Yield12 crescentsActive time25–35 minRisingAbout 2 hrBaking16–23 min

Fresh-milled cue: Mill finely just before mixing. Rest the dough to hydrate bran, hold back the noted liquid, and judge rises by size and feel.

Ingredients

220 g fresh-milled einkorn flour
330 g bread flour
275 g warm milk, hold back 20 g
1 large egg (about 50 g)
35 g honey
45 g softened butter for dough
70 g soft butter for spreading
9 g fine salt
7 g instant yeast
1 beaten egg for brushing

Method

Mix flours, 255 g milk, egg and honey; rest covered 20 minutes.
Add yeast, salt and 45 g butter. Mix on low 5–6 minutes, adding reserved milk only if needed.
Rise covered until 60–75% larger, about 60–90 minutes. Chill 15 minutes if sticky.
Divide in two. Roll each into a 12-inch circle, spread each with 35 g soft butter, then cut each into six wedges.
Roll each wedge wide end to tip, keep point underneath, curve slightly. Proof 35–50 minutes until puffy.
Brush with beaten egg. Bake at 375°F for 16–19 minutes to at least 195°F inside. Cool before splitting.