Buckwheat dinner rolls offer a delightful twist on the classic roll, infusing a nutty flavor and a boost of nutritional benefits. These rolls come out soft, which pairs beautifully with a variety of dishes.
Made with a combination of buckwheat flour and Potato Starch, these rolls are gluten-free and also rich in fiber, protein, and essential minerals. If you use vegan milk, like soy or almond these rolls will be vegan too.
Buckwheat, despite its name, is gluten-free and not related to wheat, making it an excellent choice for people with gluten sensitivity or celiac disease. I use buckwheat a lot in my cooking and have a few recipes on the blog.
Recipes with Buckwheat flour or Buckwheat grain
For breakfast or lunch, I like to make these Buckwheat Sweet Potato Pancakes or Farali Kuttu ka cheela (Buckwheat savory crepes). For Lunch, I like to make this No Bread Buckwheat Vermicelli Toast Or this Farali Kuttu aur Singhara ka Dhokla (Buckwheat And Water Chestnut Flour Steamed Cake). And it does not end there, I even like to make these healthy and delicious Buckwheat Oat Cookies.
How to make Buckwheat Dinner Rolls
To prepare these rolls, you typically start by activating the yeast in warm water with a touch of sugar, then combine it with the flour, psyllium husk, Xanthum gum, baking powder, salt, and oil to form a soft dough.
Yes, we have yeast and baking powder in this recipe. I have found that at times, when you make gluten-free breads, an addition of baking powder helps the bread or rolls be soft and not dense.
This roll does not knead a first proofing. After the dough is made, shape it into rolls and let them rise before baking until golden brown.
The result is a batch of tender, flavorful rolls that pair perfectly with soups, salads, or any main dish, making them a versatile and health-conscious addition to any meal.
Ways to eat these rolls?
- With some butter, cheese, or Vegan Tofu Spread
- Pair it up with soup or some spicy curry
- Make a burger with some healthy Kidney bean patties or patties of your choice
- Make a sandwich with some leafy greens and guacamole as below.
Texture of Buckwheat Dinner Rolls
These rolls come out quite soft and I am not kidding. You can see it in the below pic itself. However, when you compare this to normal bread, the texture is different. Also, gluten-free breads tend to get a bit coarse the next day or so.
The color of these Buckwheat Dinner rolls
You might have seen recipes for dinner rolls with much lighter colors for the buckwheat rolls. It depends on the flour at times. My flour was dark in color and hence my dinner rolls are dark in color.
Ingredients and substitutions for Buckwheat Dinner Rolls
Buckwheat Flour – I have used buckwheat flour in this recipe. However one can use any millet flour like ragi, millet flour, jowar, etc, or water chestnut or Amaranth flour. I have used a few of them with excellent results. However, the texture and taste will change depending on the flour used.
Psyllium Husk is necessary to make bread from gluten-free flour and acts as a binder for the dough. There is no replacement for this and do not skip this. I have skipped it once and my rolls were a disaster.
Also if you are using it in powder form, It is said that use it around 80 % of the husk. I have not used it in powder form yet, so cannot comment much.
Potato starch helps the bind the dough and gives it a smooth texture and tenderness to the final baking. Potato starch and potato flour are 2 different things, so use potato starch and not potato flour. One can however substitute it with Tapioca starch or arrowroot starch
Milk, I have used cow milk. Vegans can use almond or soy milk.
Active Dry yeast can be replaced with Instant yeast.
Oil – I have used vegetable oil. Any flavorless oil can be used.
Baking powder helps in getting that soft texture for the rolls. As mentioned above we are adding yeast and baking powder. I have found that at times, when you make gluten-free breads, an addition of baking powder helps the bread or rolls be soft and not dense.
Xanthan gum again acts as a gluten replacement. It helps the dough bind together and locks in moisture so that the end-baked rolls do not go too dry. One can replace xanthan gum with chia or flax egg. I have to however try this for this recipe.
How to Store Buckwheat Dinner Rolls
Once the rolls are cooled completely, wrap them using a muslin cloth and keep them covered in a box to keep them soft.
Can we freeze these rolls?
Yes, you can freeze these rolls. Once they are cooled completely store them in an air-tight container or a zip lock back. To use, just remove and microwave it with some water on the side or defrost it and warm it on a pan or a griddle.
Few more Gluten-Free Breads & Cakes
Buckwheat Dinner Rolls (Gluten-Free)
Equipment
- 9 inches Square baking tray
Ingredients
Yeast Mixture
- ½ Cup Milk – Luke warm, 90 ml , Vegans can use soy or almond milk
- 1 tbsp Sugar
- 2.5 teaspoon Active Dry Yeast 10 grams
Psyllium Gel
- 2 tablespoon psyllium Husk
- 151 ml Water Lukewarm , ½ Cup + 2 tablespoon
Dough
- 1 Cup Buckwheat Flour – 170 grams
- 1 Potato Starch + ¼ Cup – 170 grams , Can be replaced with Tapioca Starch
- 2 teaspoons Xanthan gum
- 1 teaspoon Salt
- 2 teaspoons Baking Powder 8 grams
- 2 tablespoons Oil 30 ml , Vegetable, olive, or any flavorless oil
- 1 tablespoon milk for brushing the dinner rolls
- 1 tablespoon oil for brushing the dinner rolls
Instructions
Activating the Yeast
- In a bowl add the Luke warm milk, Sugar, and yeast. Mix and let set it aside for the yeast to activate.½ Cup Milk, 1 tbsp Sugar, 2.5 teaspoon Active Dry Yeast
Making psyllium gel
- In another bowl add in the lukewarm water and psyllium husk. Mix and let it rest for 2-3 minutes to form a gel-like structure.151 ml Water, 2 tablespoon psyllium Husk
Making of the Dough
- In a large bowl, add the buckwheat flour, potato starch, salt, xanthan gum, and baking powder.1 Cup Buckwheat Flour, 1 Potato Starch, 2 teaspoons Xanthan gum, 2 teaspoons Baking Powder, 1 teaspoon Salt
- To this, add oil, yeast mixture, and psyllium gel.2 tablespoons Oil
- Mix and knead the dough until all the ingredients are well incorporated.
- Continue to knead the dough for 4-5 minutes. This helps to make a smooth dough and the ingredients well incorporated.
Making rolls (Shaping and proofing)
- Grease a 9-inch baking tray or line it with parchment paper.
- Divide the dough into 9 equal parts.
- Shape each into small dough balls. If required use a bit of extra flour or oil your hands to work on the balls, if the dough is too sticky.
- Transfer the rolls to the prepared baking tray.
- Cover and let it rest for 1-1.5 hours or until double in size.
Baking the dinner rolls
- Pre-heat the oven to 190 degrees C, 375 degrees C (Without Fan)
- Brush the rolls with milk. This gives a slight golden color to the rolls.1 tablespoon milk
- Bake it in a preheated oven for 20 minutes
- Once baked, remove it and apply oil over the rolls.1 tablespoon oil
- After 10 minutes, remove the rolls from the baking tray and let it cool completely on a wire rack.
Storage
- Once the rolls are cooled completely, wrap it using a muslin cloth and keep them covered for them in a box to keep them soft.
Video
Notes
- Standard Us-Size cups and spoons used. 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- Read above for substitutions.
Sharing this with
Amy asked us to bake bread with yeast and I made this Gluten-Free Buckwheat bread and my fellow bloggers baked this beautiful bread. Check out the recipe below.
Sunday Funday
Yeast Bread
- Basil Garlic Bread by Mayuri’s Jikoni
- Buckwheat Dinner Rolls (Gluten-Free) by Cook with Renu
- Cinnamon Raisin Bread by Food Lust People Love
- Keto Eggless Almond Four Yeasted Bread by Sneha’s Recipe
- No Knead Ciabatta Bread by Karen’s Kitchen Stories
- Shirin Chorek by A Day in the Life on the Farm
- Sweet Turmeric Milk Bread (Shirin Chorek) by Amy’s Cooking Adventures
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Sneha Datar
Thursday 14th of November 2024
Beautiful gluten free buckwheat rolls!
Balvinder
Monday 11th of November 2024
These dinner rolls look so delicious. Luckily I bought psyllium husk from the store yesterday although I normally use the psyllium husk in powder form. I am going in the kitchen to make these.
Renu Agrawal Dongre
Tuesday 12th of November 2024
Hope you like it
Wendy Klik
Monday 11th of November 2024
I have never worked with buckwheat. I always like to have some gluten free recipes on hand in case my guests are gluten intolerant.
Mayuri Patel
Sunday 10th of November 2024
I have yet to try baking gluten free bread at home. These buckwheat dinner rolls seems the right place to begin. I like how you explained why psyllium husk and xanthan gum are essential to get soft and light bread.
Karen @karenskitchenstories
Sunday 10th of November 2024
They sure look nutritious! I've never worked with psyllium.