Recipe

Seeded buckwheat dinner rolls

These seeded buckwheat dinner rolls make the perfect addition to your next meal. And they're gluten-free too!

Sep 30, 2015 2:00pm
  • 10 mins preparation
  • 35 mins cooking
  • Makes 10
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Ingredients

Seeded buckwheat dinner rolls
  • 2 tablespoon pepita seeds
  • 2 tablespoon sunflower seeds
  • 2 tablespoon flaxseeds
  • 2 tablespoon pine nuts
  • 1 1/2 cup gluten-free plain flour
  • 1/2 cup buckwheat flour
  • 3 teaspoon gluten-free baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 tablespoon caster sugar
  • 1 cup reduced-fat milk
  • 1/2 cup vegetable oil

Method

Seeded buckwheat dinner rolls
  • 1
    Preheat oven to slow, 150C. Line an oven tray with baking paper.
  • 2
    In a small bowl, combine pepita, sunflower and flaxseeds with pine nuts. Set aside.
  • 3
    Sift flours, baking powder, xanthan gum and salt together into a large bowl. Stir sugar through.
  • 4
    In a jug, combine milk and oil. Make a well in the flour mixture. Stir in milk mixture gently until combined (do not over mix). Fold half the seed and nut mixture through dough. Set aside 5 minutes to firm up.
  • 5
    Roll dough into 10 even sized balls. Dip top in water and then seeds mixture. Arrange on tray.
  • 6
    Bake 30-35 minutes until golden and firm. Transfer to a wire rack to cool. Best eaten on day of baking.

Notes

When making bread dough with gluten-free flours, it is important to allow it to firm up before shaping.

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