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–+ servings
Gluten Free Buckwheat dinner rolls in a 9 inch baking tray with some guacamole on the side.

Buckwheat Dinner Rolls (Gluten-Free)

Soft Buckwheat dinner rolls offer a delightful twist on the classic roll, infusing a nutty flavor and a boost of nutritional benefits.
Prep Time: 10 minutes
Cook Time: 20 minutes
Proofing Time: 1 hour 30 minutes
Servings: 9 rolls

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.

Notes

  • Standard Us-Size cups and spoons used. 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • Read above for substitutions.