This post is also available in: Suomi (Finnish)
There are recipes that I try out once, fall in love with them instantly, and then share them here right away thinking that someone else might like them too. And then there are recipes that I make again and again and only somewhere along the 27th time making it, I realize that there might be something bigger there and something worth sharing. Something life-changing, modestly speaking.
And the recipe I’m sharing today is pretty life-changing, trust me. I know we food bloggers love to say that everything we make is the best and the most delicious thing there ever was, but it’s just pretty easy to get carried away when you’re so excited about something. Like I am about these gluten-free and vegan no knead bread rolls. They might not be the best ever bread you’ve eaten, but regarding the time and effort it takes to make these, and how deliciously good they are, we’re pretty close to something almost magical. No eggs, oil, milk, or weird ingredients needed in these babes. And no messing up your hands in dough! Vive la révolution!
Sow how do I make these? Lemme tell you.
Last summer I came across a thing called overnight bread rolls. As the name suggests, the dough is made on the previous night, then put to the fridge to rise, and in the morning you simply scoop the dough onto a baking sheet and bake into delicious rolls with a crispy crust and a soft inside. Once reading about it, I knew I had to try it. So after some intense wandering around the interweb, I found my way to this recipe by a Finnish chef who kind of began the whole thing (she is actually one of my idols in the food biz!). Now that I knew how the idea worked, I just had to come up with a gluten-free version. And now, finally, after making these countless times (and eating a huge amount of these), I’m ready to share the recipe with you all!
These bread rolls taste like any good homemade bread should (that’s a lot to say in the world of gluten-free baking) and I love the slightly sour taste they have + they’re not crumbly at all as a lot of gluten-free baked goods tend to be. The secret to the great texture and taste is a small amount of dry yeast and a long rising time in the fridge, which result into an almost sourdough-like end result. You see why I’m in love?
I think I’m gonna leave you to it and have one more from the batch I baked this morning, but before hopping onto the ingredients and measurements, I wanted to share a few notes about the recipe so that you’ll have all that it takes to make these. And that really is not much.
Sending you cozy vibes and delicious times! ♡
A few notes about the recipe:
– Feel free to try different flours in these. First I made these only with gluten-free oat and buckwheat flour, then added some rolled oats, and now I’ve settled to a mix of oat, buckwheat, and brown rice flour. I always recommend using at least two different flours in gluten-free baking to achieve a good texture.
– I’ve made these into thin flat bread type of rolls (a bit like pita bread) as well and really like those too. To make flatter breads, you’ll only need about 2 cups of flour, as with the recipe below, you’ll get more traditional bread rolls. Also, these always tend to turn out a bit different depending on the time the dough has been in the fridge and how the yeas has done its magic.
– These are definitely best after baking and store well to the next day, but if you want to store these for longer, I recommend popping them to the freezer and then defrosting from there to keep them soft.
The Best Gluten-free and Vegan No Knead Bread Rolls
notes: I like to add a bit more flour to the dough in the morning to make it more ‘spoonable’. check out my other tips from above the photo to learn more about the changes you can make!
makes 7 to 8 big buns
3/4 cup gluten-free oat flour
3/4 cup buckwheat flour
3/4 cup brown rice flour
1 tsp psyllium husk powder
1/2 tsp salt
1 tsp dry yeast
2 cups warm water
Add in the morning:
about 1/2 cup flour (any of the above)
sunflower and pumpkin seeds, for decorating
1. Add the flour, psyllium powder, salt, and dry yeast to a large bowl and mix. Then add the water and stir well to remove any clumps. Cover the bowl with a soft cloth and place to the fridge overnight.
2. In the following morning, take the dough from the fridge and stir carefully. Add about a 1/2 cup of flour to make the dough a little thicker and easier to handle.
3. Preheat the oven to 225 C /425 F degrees. Cover a baking sheet with baking paper and with the help of two tablespoons, form about 7 to 8 rolls to the sheet (I go for about 2 tablespoons of dough per roll). Sprinkle some seeds on top, if desired.
4. Bake for about 30 minutes until the rolls have a beautiful golden brown color. Let cool for a moment before serving. If you want to keep the crust crispy, don’t cover the rolls after baking. Once cooled, serve and enjoy!