Garlic Parmesan Rolls

Soft dinner rolls made with Einkorn ancient flour, and loaded with garlic, basil and Parmesan cheese.

1 (.25 ounce) package active dry yeast
2¾ – 3 cups (12.375 – 13.5 ounces) Einkorn flour, divided
½ teaspoon white sugar
1 cup warm water (100-110˚F)
1½ teaspoons kosher salt
2 tablespoons extra-virgin olive oil, divided
1 large egg
1½ tablespoons melted unsalted butter
1 tablespoon garlic paste (I use Gourmet Garden Stir-In Garlic Paste)
¾ cup grated Parmesan cheese
1 tablespoon dried basil (I use Gourmet Garden Lightly Dried Basil)

View the full recipe at The Wimpy Vegetarian →