Fluffy Buckwheat Rolls (Gluten-Free)

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5 from 1 vote

Fluffy Buckwheat Rolls (Gluten-Free)

These delicious gluten-free buckwheat flour rolls are soft and fluffy and perfect for serving with hearty soups!

Prep Time20

Cook Time20

Rising time1

Total Time1 40

Course: Bread

Cuisine: American

Diet: Gluten Free

Keyword: buckwheat buns, buckwheat hamburger buns, buckwheat rolls

Servings: rolls

Calories: 243kcal

Author: Natasha Levai

Cost: 5

Ingredients

20 grams whole psyllium husks or 18g of psyllium powder
300 grams water use cold water if using psyllium powder
400 grams light buckwheat flour don't use the dark type
7 grams xanthan gum or guar gum
8 grams baking powder don't use baking soda
12 grams salt
25 grams sugar or coconut sugar, honey, or maple syrup
7 grams instant yeast if using active dry yeast, make sure to activate it beforehand
100 grams milk use plant-based for dairy-free
2 eggs
50 grams sunflower oil or any other oil

You will also need

1 egg for the egg wash
sesame or linseeds for topping

Metric - US Customary

Instructions

First, add the water and whole psyllium husks to a medium-sized bowl and whisk to incorporate.
Set the bowl aside for a couple minutes to let the gel form.
20 grams whole psyllium husks, 300 grams water
If you are using psyllium powder, add it to cold water and whisk vigorously to prevent clumps from forming.
In the meantime add buckwheat flour, xanthan gum, baking powder, salt, sugar, and instant yeast to a large mixing bowl and whisk to combine.
*If you are using active dry yeast, use the milk to activate it. Warm up the milk in the microwave and add the yeast to it. Let it sit until frothy.
400 grams light buckwheat flour, 7 grams xanthan gum, 8 grams baking powder, 12 grams salt, 25 grams sugar, 7 grams instant yeast
Add psyllium gel, eggs, milk, and oil to the bowl with the dry ingredients and mix to incorporate.
You can mix using a wooden spoon or an electric mixer with dough hooks. The dough will be very sticky and wet but don't add any extra flour to it!
100 grams milk, 2 eggs, 50 grams sunflower oil
Grease a square 8-inch (20cm) baking tin or round dish.
Divide the dough into 9 equal parts about 114g each. I recommend using a digital kitchen scale for this step to ensure all rolls are the same size.
The dough will be hard to work with, so grease or wet your hands each time the dough starts sticking.
Take each part and shape it into a ball. Grease or wet your hands before each ball. You might need to wash your hands a couple times during the process.
Place the balls into the baking dish, cover with a damp kitchen towel, and set them to rise for about 1 hour. The rolls will puff up but won't double in size.
The perfect temperature for proofing dough is 75F/24C. You can place the rolls into the cold oven with the light on to create that environment.
Once the rolls are done proofing, brush them with an egg wash and sprinkle with sesame or linseeds.
Whisk 1 egg with a fork until the yolk is incorporated with the white to make the egg wash.
1 egg for the egg wash, sesame or linseeds for topping
Now, I like to bake buckwheat rolls from a "cold start" meaning I let the oven warm up to 375F/190C with the rolls inside. For that, you need to make sure the buns have been rising no longer than 50-60min because they will continue proofing during preheating.
Alternatively, you can preheat the oven to 375F/190C about 20 minutes before the buns are done proofing and bake the traditional way.
In any case, once the oven is heated to 375F/190C, bake the rolls for 20 minutes. Then, take the dish with the buns out and let them cool for 20-30 minutes before eating. Bush the buns with melted butter or olive oil right out of the oven for extra softness! Enjoy!

Notes

Storage

- Buckwheat rolls will keep at room temperature for 3-4 days if kept in an air-tight container or bag.

- To keep the rolls fresh, I recommend freezing them. To freeze, let buckwheat buns cool completely, then place them in a freezer-friendly container or bag, label, and freeze for up to 3 months.

- To defrost, place a bun or two into the microwave for 1-2 minutes.

Expert tips

1. Use a digital kitchen scale if at all possible!

1. Grease your hands when shaping the rolls. You might need to wash your hands a couple times during the process.

1. Don't add extra flour to the dough, it is meant to be very sticky.

1. Don't leave out/substitute xanthan gum and psyllium husk. They both are essential to the recipe!

1. Don't open the oven during baking or the buns will deflate.

Troubleshooting

The rolls didn't rise during proofing - remember that the buns aren't supposed to double in size. If they didn't rise at all, that means your yeast has expired or the temperature in your kitchen is too low. The perfect temperature for proofing bread is 75F/24C.

The buns rose during baking but deflated once taken out - this can happen if the crust didn't set all the way before you took the buns out. Make sure your oven temperature is correct (use an oven thermometer if necessary).

Another possible reason could be that you let your bread rise too long. The buns need about 50-60 minutes at 75F/24C before baking with the cold start and 60-70 minutes before baking in a preheated oven.

The dough is too wet to handle - the dough is supposed to be very sticky but possible to handle with greased hands. You can add extra buckwheat flour to the dough if you need to but the buns might turn out somewhat drier.

Nutrition