These bread rolls are perfect for sandwiches, burgers, or as a side with any meal. They have a light crust, chewy inside, slice well, and don’t crumble. They are vegan, grain-free, paleo, and keto friendly.
Have you ever made the same recipe and each time you made it ended up with a different result? Well, that’s the story of my life! I made these bread rolls probably 10 times before I figured out why their color ranged from golden brown, to beige-brown to purplish and even purple-black!
I won’t keep you hanging and let you know that the culprit is psyllium. If you’re not familiar with psyllium, it’s a form of soluble fiber derived from the seeds of the Plantago plant (most frequently Plantago ovata plant, also called blond psyllium). The husk is the actual coating of mucilage around the seed, and it’s the only part of the plant used in manufacturing psyllium products. Once a year, the psyllium seed is gathered and stone-ground to harvest the husk.
The milled seed mucilage (aka psyllium seed husk) comes in different grades of purity, starting from 85% to 99.8% pure. The higher the purity level, the lighter the psyllium husk. This is why psyllium ranges from brown to off-white color. So, whenever you’re purchasing psyllium, get the highest purity level you can find.
There’s another piece to the puzzle though, and that’s oxidization. Oxidation is a reaction that happens when oxygen has access to products containing fat or pigments. If pigments oxidize, they can change color completely. So, even if you purchase psyllium with a high grade of purity, you could end up with purple bread rolls. This has nothing to do with the brand of psyllium you’re using, but rather with the way you handle psyllium…
I share information about the best practices when cooking with psyllium in my cookbook.
Tips for Making Bread Rolls
There are two flours in these bread rolls – almond flour and coconut flour. Almond flour provides structure to these bread rolls while coconut flour makes the bread rolls fluffy. The almond flour also over-rides the subtle flavor of coconut flour.
The binder in this recipe is psyllium. The recipe won’t work without it. First, psyllium reinforces the protein structure in the dough, so the dough is able to hold onto air bubbles. Second, psyllium binds water, making the bread rolls moist and chewy (rather than dry and crumbly). I would highly recommend using whole psyllium husks, not psyllium husk powder. You really only need to purchase whole psyllium husks. If a recipe ever calls for psyllium powder, just grind the whole psyllium husks right before baking. I use my Vitamix to do that, but a coffee grinder works too.
For those of you who avoid oil, you can make these bread rolls without it, but the rolls will be less tender on the inside and less crisp on the outside. The difference is subtle but important.
Finally, a little bit of baking powder and salt. The bread rolls don’t rise very much, but the baking powder helps lighten the texture. (Compared to classic dinner rolls, these bread rolls are heavier and denser).
Making these bread rolls is pretty straightforward. Mix all the dry ingredients, pour in wet ingredients, and stir until you get a pliable dough. The warmer the water, the more of it the psyllium soaks up. So, if the dough is too dry or doesn’t bind well, add more water, 1 Tbsp./15 ml at a time. The final dough should be soft, moist, elastic, and slightly sticky.
Divide the dough into 4-6 equal pieces. (The smaller the bread rolls, the faster they will bake). Roll each piece into a ball with your dominant hand, keeping outside edge of your hand pressed against work surface and gently pushing base of dough inward. As I already mentioned, the bread rolls don’t rise or expand very much, so form them into the shape you’d like them to look like.
You can score the top of each roll, brush the bread rolls with olive oil, sprinkle them with sesame seeds or flax seeds, it’s up to you.
Bake the bread rolls until golden brown and firm to the touch.
More Bread Roll Recipes
I have a recipe for flaxseed bread rolls coming out soon, so stay tuned!
If you try this recipe, please, let me know! Leave a comment, share your feedback, rate the recipe. It always means a lot when you do.
1. Griddle (Cast Iron, Lordge) | 2. Mixing Bowls (Pyrex, Glass) | 3. Measuring Cup (1 Cup, Anchor Hocking, Glass) | 4. Measuring Cups (Bellemain, Stainless Steel) | 5. Measuring Spoons (1Easylife, Stainless Steel)
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- Prepare the dough. Add the almond flour, coconut flour, psyllium, baking power, and salt into a large mixing bowl and stir to combine. Add the oil and water, and mix to combine. Using your hands, knead the dough until soft, pliable, and elastic, about 1 minute. If the dough is too dry, add more water, 1 Tbsp./15 ml at a time.
- Shape the bread rolls. Divide the dough into 4 equal pieces. Roll each piece into a ball. (My bread rolls were about 3.5 inch/9 cm in diameter).
- Bake the bread rolls. Preheat the oven to 375°F/190°C. Place the bread rolls on a parchment paper-lined baking sheet (or a cast iron griddle), score the top (optional), lightly brush the top of each bread roll with oil or water (optional), and sprinkle with sesame seeds (optional). Bake the bread rolls until golden brown/brown (the color will vary depending on the psyllium) and firm to the touch, 35-40 minutes.
- Store. Leftover bread rolls keep well in a tightly sealed container in the refrigerator for 5-6 days. For longer term storage, freeze in an airtight container for up to 3 months.