This recipe is based on my ‘Wholemeal’ Mixed Seed Loaf. These rolls have a lovely homemade rustic appearance and a ‘wholemeal’ nutty flavour. They are moist, sturdy, without being crumbly, and have lovely soft texture.
The rolls freeze and defrost well, although like to pre-slice mine before freezing. Once defrosted you can pop it under the grill and give the inside of the roll a light toasting. Just allow it to cool first, before you add your choice of fillings.
There are a few things to keep in mind when making bread. Your oven, altitude and climate, whether it’s dry or humid, can influence your results. At the moment it is spring here in Australia, but I do have different results in summer compared to making them in winter. In the cooler weather I slightly flatten the rolls on the tray before baking, as this helps them to spread and not become too high or round.
I was making the rolls with lightly oiled bare hands. However, I discovered that if I wore disposable gloves, it made shaping and rolling the dough a lot quicker and easier. You will still need to lightly oil the disposable gloves before you handle the dough. If you choose to use your bare hands, you will need to use much more oil, about another tablespoon or so.
Make sure you have all the ingredients at room temperature before you start making the bread. It is really important to have your milk at the right temperature of between 41C-46C (105F-114F). If your milk is too hot it can kill the yeast and if it’s not hot enough your yeast will not activate. I’ve found I have more consistent results by using my oven to prove the bread. I always put a bowl of water in the bottom of the oven, as this creates a warm but humid environment, which is perfect for bread proving.
For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
Makes 8 Rolls
64g (2.3 ounces or ½ cup) tapioca starch
60g (2.2 ounces or ⅓ cup) potato starch
56g (2.0 ounces or ½ cup) almond flour
55g (1.9 ounces or ⅓ cup) teff flour
50g (1.8 ounces or ⅓ cup) buckwheat flour
50g (1.8 ounces or ⅓ cup) millet flour
50g (1.8 ounces or ⅓ cup) sorghum flour
32g (1.1 ounces or ¼ cup) sweet rice flour (aka glutinous rice flour)
1 tablespoon (15ml) xanthan gum
1 teaspoon (5ml) salt
310ml (1¼ cups) dairy free milk of choice
1 tablespoon (15ml) yeast
1 tablespoon (15ml) molasses
60ml (¼ cup) light olive oil (I use this brand)
1 teaspoon (5ml) apple cider vinegar
3 large eggs, at room temperature
21g (0.7 ounces or 3 tablespoons) quinoa flakes
2 tablespoons (30ml) chia seeds
2 tablespoons (30ml) linseeds
2 tablespoons (30ml) poppy seeds
2 tablespoons (30ml) sesame seeds
2 tablespoons (30ml) sunflower seeds
1 large egg, lightly beaten
Poppy seeds for sprinkling on top of the rolls
Sesame seeds for sprinkling on top of the rolls
Preheat the oven to 75C (167F). Pour about 2 cups of warm water in a bowl and place it at the bottom of your oven. Once the temperature has been reached, turn your oven off.
The temperature of the milk needs to be between 41C-46C (105F-114F). Add the yeast and molasses and give it a stir to combine. Allow it to stand for no longer than 7 minutes, so please set a timer! The yeast will be frothy and bubbly.
While you’re waiting for the yeast to prove, measure out the flours, xanthan gum and salt, then sift them together before stirring through the quinoa flakes and setting aside.
Using a stand mixer, fitted with the paddle attachment, add the wet ingredients to the bowl and pour in the yeast when it has finished proofing. Mix on a low speed to combine.
Continuing on a low speed, gradually add the sifted dry ingredients and keep mixing until well combined.
Scrape down the bottom and sides of the bowl with a spatula and then turn the speed up to medium and beat for 4 minutes.
Using a spatula, stir the seeds into the bread dough until they are evenly mixed through.
Using an ice cream scoop, dollop 2¼ scoops of dough on top of each other and lightly press it down (each ball of dough should weigh approx. 135g or 4.8 ounces).
Put on the disposable gloves (if using) and lightly oil your hands before picking up the ball of dough. If you’re using bare hands, please be aware this does take a little time and patience. Roll it into a smooth round ball. If you happen to feel or see any dry areas just rub a little oil into it, then place it onto the prepared tray. The rolls may need a little more smoothing over once placed on the trays. Leave about a 3-4cm gap between each of the buns. Continue the above method with the remaining dough.
Next, using a small sharp knife, make a shallow cut down the middle of each roll. As the dough is sticky, I’ve found if I dip the knife into a little oil before cutting, it helps to make the cuts neater.
Place the tray in the oven and allow the dough to prove for 20 minutes. Remove the tray and the bowl of water from the oven and turn the oven to 160C.
Lightly egg wash the tops and sides of the rolls, before liberally sprinkling the poppy seeds down the cut made in the middle. Then sprinke the sesame seeds on either side of it. The rolls will continue to rise a little more while the oven is reaching the set temperature.
Once the set temperature is reached, place the rolls back in the oven. Bake for 25 minutes until they are lovely and golden in colour.
Immediately separate the rolls and transfer them to a cooling rack, allowing them to cool completely before cutting.
The rolls will last a couple of days in an airtight container, either stored in the pantry or the refrigerator. You can also pre-slice them before wrapping in plastic wrap and putting them in the freezer. I find placing the wrapped rolls in an airtight container protects it from frostbite.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8