Gluten-Free Crusty Seeded Rolls {Vegan}
You will love these GF bread rolls!
- Prep time
- 50 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- Any mixture of seeds to equal 5 tablespoons will work
- 2 tbsp pumpkin seeds (finely chopped)
- 2 tbsp sunflower seeds (finely chopped)
- 1 tbsp sesame seeds
- 2 cup brown rice flour
- 3/4 cup arrowroot powder
- 1+1/2 tsp salt
- 2 cup warm water (110F)
- 1 packet highly active or instant yeast
- 1 tbsp maple syrup
- 1/2 cup ground flaxseed
- 2 tbsp ground chia seeds*
- 2 tbsp olive oil (plus more for brushing)
Instructions
- 1
Mix together the seeds in a small bowl. Set aside.
- 2
In the bowl of a stand mixer with the paddle attachment, combine the dry ingredients until evenly mixed.
- 3
In a large measuring cup or bowl, mix together the water, highly active yeast, and maple syrup. Let sit for 3-4 minutes, then add in the ground flaxseed, ground chia seeds, and olive oil. Mix with a fork or whisk to thoroughly combine. Let sit for 1-2 (no more than 2) minutes to form a slurry.
- 4
With the mixer running on low, slowly add the wet mixture to the dry. Add 2 tablespoons of the seed mixture. Mix on medium speed for 3-4 minutes. The dough will look like thick cookie dough.
- 5
Grease a nonstick metal cupcake pan with cooking spray. Using wet hands or a wet kitchen scoop, fill each muffin cup 3/4 of the way full (see video). Brush the tops with olive oil and sprinkle with the seed mixture. Let rise for 30 minutes.
- 6
Preheat the oven to 375F. Once the rolls have risen, bake for 35-40 minutes, until they sound hallow when you tap them. Let cool for 20 minutes before serving. Enjoy!