In a small bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until frothy. This step ensures the yeast is active.

In a large mixing bowl, whisk together the warm milk, honey, melted butter, egg, and salt. Add the activated yeast mixture.

Gradually add the einkorn flour, one cup at a time, mixing with a wooden spoon or dough hook. The dough will be slightly sticky, which is normal with einkorn flour. Avoid overmixing to preserve the grain’s delicate gluten structure.

Lightly dust a clean surface with einkorn flour and gently knead the dough for 2-3 minutes until smooth. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a parchment-lined baking sheet or in a greased 9×13-inch pan.

Cover the rolls with a clean towel and let them rise again for 30-40 minutes until puffy.

Preheat your oven to 375°F (190°C). Bake the rolls for 18-22 minutes, or until golden brown on top. For extra softness, brush the tops with melted butter right out of the oven.

Cool and Serve: Let the rolls cool slightly before serving.