Red Lentil Bread Rolls Recipe
These Red Lentil Bread Rolls are a wholesome, gluten-free alternative to traditional bread rolls. Made primarily from red lentils, ground flaxseed, and psyllium husk, they offer a sticky, nutrient-dense dough that bakes into soft, slightly tangy rolls with an optional crunchy seed topping. Perfect for those seeking a nutritious and allergy-friendly bread option, these rolls are simple to prepare and bake in under 30 minutes.
- Prep Time: 10 minutes (plus 2+ hours soaking time)
- Cook Time: 25 minutes
- Total Time: 2 hours 35 minutes (including soaking)
- Yield: 4 bread rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: Vegetarian / Gluten-Free
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 cup red lentils
- ⅓ cup water
- ¼ cup ground flaxseed
- 2 ¼ Tbsp psyllium husk powder (or ¼ cup whole psyllium husk)
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ Tbsp lemon juice, lime juice, or apple cider vinegar
Topping (Optional)
- Seeds of choice for topping (e.g., sesame seeds, sunflower seeds, pumpkin seeds)
Instructions
- Rinse and Soak Lentils: Rinse the red lentils thoroughly in a sieve under running water until the water runs clear. Place the rinsed lentils in a large bowl, cover with plenty of water, and soak for at least 2 hours or overnight. Drain the soaked lentils well.
- Preheat Oven and Prepare Tray: Preheat your oven to 360 °F (180 °C). Line a baking tray with parchment paper to prevent sticking and facilitate easy cleanup.
- Blend Ingredients: In a food processor, combine the soaked and drained lentils, ⅓ cup fresh water, ground flaxseed, psyllium husk powder, and salt. Blend until the mixture forms a sticky dough. Use the tamper tool if available, and pause to scrape down the sides to ensure even blending.
- Add Leavening and Acid: Add the baking powder, baking soda, and lemon or lime juice (or apple cider vinegar) to the dough. Pulse the processor a few times to distribute these ingredients evenly throughout the mixture.
- Shape Rolls: With damp hands to prevent sticking, divide the dough into four equal portions and shape each into a round roll. Optionally, dip each roll into your chosen seeds to coat the tops, then place them on the prepared baking tray.
- Bake: Bake the rolls in the preheated oven for 23-25 minutes until they are set and lightly firm to the touch.
- Cool and Serve: Remove the rolls from the oven and allow them to cool completely on a wire rack before serving to achieve the best texture and flavor.
Notes
- Soaking the lentils overnight improves the dough texture and aids digestion.
- If you don’t have psyllium husk powder, whole psyllium husk can be used, but the texture might be slightly different.
- The lemon or lime juice acts as a natural acid to activate baking soda, helping the rolls rise slightly.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Feel free to customize the seed toppings based on your preference for extra flavor and crunch.
- Using damp hands is key to handling the sticky dough easily without it sticking excessively to your fingers.
Keywords: red lentil bread rolls, gluten free bread, vegan bread rolls, lentil bread, psyllium bread, healthy bread recipe
Find it online: https://todayquickmeals.com/red-lentil-bread-rolls-recipe/
