Einkorn Dinner Rolls - NorthWest French

Ingredients

1 Package Instant Yeast Make sure to use "Instant". I like Red Star's "Platinum"
3/4 Cup Whole Milk, Warmed
2 Tbsp Honey
2 Tbsp Butter, Melted
3/4 tsp Salt
1 Egg Warmed While you are heating milk, place egg in a small bowl of hot tap water
2¾ Cup Einkorn Flour, Divided
Melted Butter for Brushing

Instructions

Heat Milk to 110℉. Turn oven on to "proof". If you don't have a "proofing" setting on your oven, simply turn on the oven light, which will warm the oven to about 80℉ - perfect for rising yeasted bread.
In a large bowl, add Warmed Milk. Dissolve the Yeast and Honey in the Milk. Whisk to combine. Wait until the yeast is active, then continue. You will know if yeast is active by many bubbles coming to the top of milk/honey mixture.
Add Warmed Egg, Melted Butter, and Salt. Whisk to combine.
Add 1 Cup of Einkorn Flour. Whisk until well combined and smooth. Place in warmed oven for 20 minutes.
Remove batter from oven and add the rest (1¾ cup) Einkorn Flour. Stir to combine.
Turn the dough out onto well floured parchment paper. Kneed for 3 minutes. Add extra flour as necessary. The dough will become soft and elastic.
Roll dough out into a 5" x 12" rectangle. Cutting into 16 even pieces, will yield (16) 3" round rolls. If you would like larger rolls, simply divide into larger pieces, which will yield less rolls, but they will be larger.
Shape dough pieces into round balls and place on parchment lined baking sheet.
Loosely cover with plastic wrap, and pop in your "proofing" oven for anywhere between 25-45 minutes, or until your rolls have raised and about doubled in size.
Once rolls have risen, remove from oven. Preheat oven to 425℉.
Brush rolls with Melted Butter and bake for 5 minutes.
After 5 minutes, turn oven down to 325℉ and bake for 10 minutes longer.
Remove from oven and again, brush with melted butter.
Serve, and Enjoy!