Flax Rolls {Video}

Flax rolls are a type of bread roll made entirely from flax seeds. They have a soft, fluffy interior with a golden, crusty exterior, and are a great low-carb alternative to traditional bread. The flaxseed rolls are vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, oil-free, and refined sugar-free.

Read more: Flax Rolls {Video}

While baking is a science, bread is typically quite forgiving regarding ingredients. Is the dough too sticky? Add more flour. Is it too dry? Add more water.

Where things get more complex is the method and technique. Size, shaping, times, humidity, and temperatures can affect the bread as much as the measurements, which are often less controllable than measuring the ingredients. That’s why even doing “the exact same thing” at home can yield different results.

A case in point: I have been making my flaxseed bread loaf for years! It’s one of the most popular recipes on the blog. However, a few people encountered issues, such as uneven crumb structure or a denser center with that recipe.

So, I decided to adapt the recipe for buns, which bake more evenly as the heat can penetrate more easily through the dough, ensuring that the inside is cooked through without risking dryness on the outside. Additionally, the smaller size of flaxseed rolls allows for a more consistent texture throughout because the dough doesn’t have to be supported over a large area. It’s a win-win!

Tips for Making Flax Rolls

Ingredients

This flax rolls recipe calls only for two basic ingredients:

• Flax seeds: there are two main varieties of flax seeds: brown and golden. Both are nutritionally very similar, but their flavor profile is different. Brown flax seeds have a relatively strong earthy and nutty flavor, while golden flax seeds are milder. I prefer golden flax seeds in this recipe for their neutral flavor and light color, making the flaxseed rolls visually more appealing. One more tip: always purchase whole flax seeds and grind them yourself as ground flax seeds go rancid faster than whole flax seeds.
• Baking powder: these flaxseed rolls are a form of quick bread. Instead of using yeast to achieve a rise, this recipe relies on baking powder.
• Salt: in breadmaking, salt brings out the subtle flavors, especially the nutty and earthy notes of ingredients like flax seeds.

How to Make Flaxseed Rolls

1. Grind the flax seeds into flour. Add the flax seeds to a high-speed blender or a grain mill and grind them into flour. There are two reasons for grinding whole flax seeds rather than using flaxseed meal from the store. First, the finer the flaxseed meal, the better. The flaxseed buns turn out fluffier when the flaxseed meal resembles a very fine powder; store-bought flaxseed meal is often coarsely ground. Second, flax seeds have a high concentration of omega-3 fatty acids prone to oxidation. When flax seeds are ground, the protective outer shell is broken, exposing the oils inside to air. This exposure accelerates the oxidation process, causing the oils to spoil and develop a rancid taste and odor. So, grind the flax seeds yourself, if possible.
2. Mix. Add the ground flax seeds to a large bowl with the baking powder and salt, and stir to combine. Then, add the water and mix until well combined. The dough will be slightly sticky and moist.
3. Shape the bread rolls. Shape the dough into a log and divide it into four equal pieces. Shape each piece into a neat ball and transfer it to a parchment paper-lined baking sheet. I typically use a cast iron griddle and bake the rolls without parchment paper.
4. Bake. Slide the baking tray into the oven and bake the bread rolls at 400ºF/200ºC until crispy and golden brown, for about 30 minutes.
5. Cool. Transfer the flax rolls onto a cooling rack and let them cool completely.

How to Serve Flax Rolls

Serve these flax rolls as you would any other bread rolls.

They pair well with soups, stews, or salads. They’re also great for making sandwiches—just slice them open and fill them with your favorite spread (I love hummus!) and veggies. You can even toast them for extra crunch and serve them with plant-based cultured butter.

Their mild flavor pairs well with both savory and sweet toppings, so they’re perfect for breakfast with a dollop of jam and peanut butter or almond butter.

How to Store Flax Rolls

• Storing at room temperature: these rolls are best on the day they’re made. To keep the rolls fresh and soft, let them cool thoroughly, then store them at room temperature in an airtight container for 1 day.
• Freezing: transfer the flax rolls to an airtight container and freeze them for up to 1 month.

More Seed Bread Recipes

• Nut and seed bread: this bread is quite unique in that it is not leavened. It’s made entirely from nuts and seeds, and it’s dense, chewy, and filling.
• Buckwheat quinoa bread: despite its name, buckwheat is not a type of wheat or even a grain. Both buckwheat and quinoa are seeds. This buckwheat quinoa bread is a sourdough bread that doesn’t rely on any starter. It has a slightly tangy flavor and a hearty texture with a firm crust and a moist, soft interior.
• Flaxseed bread: like flax rolls, this flax bread is made entirely from flax seeds. It has a nutty, slightly earthy flavor and a dense yet soft texture.

Did you make this recipe? I would love to know how it turned out! Please let me know by leaving a review and rating below.