Preheat oven to 400 degrees F/ 200 degrees C. Line a large baking tin with a sheet of parchment paper.
In a mug or a small bowl combine yogurt and baking soda. Set aside for few minutes. The mixture will form bubbles and will increase its volume.
In a large mixing bowl (you can use the one of a stand mixer) combine all ingredients, except the water. Mix with the dough attachment of the mixer at a low speed. When the ingredients get combined into a dough, gradually add the water. Keep kneading with the mixer for about 5 minutes.
When the water is absorbed and the dough is not very sticky any more, divide it into 6 parts. Shape them into balls with floured hands. They don’t need to be very even or pretty. Arrange them on the prepared baking sheet.
Bake for about 20 minutes or until the rolls become golden on top.
Instead of einkorn flour you can use spelt flour or just increase the quantity of all purpose flour.
If you don’t have a mixer, use a wooden spoon to mix the ingredients into a dough and then knead it by hand.
These dinner rolls will stay fresh for 2-3 days in airtight container. You can also freeze them for up to 3 months.