There’s something incredibly satisfying about homemade bread rolls, especially when they’re packed with nutrition like these lentil bread rolls, which are trending for their unique flavor and health benefits. We all have busy lives, and finding healthy options that are also delicious can be a challenge. This recipe not only delivers on taste but also gives the added bonus of being wonderfully versatile. As I whipped these up in my kitchen, I was pleasantly surprised by how the texture transformed during baking—crispy on the outside and soft on the inside. They make a fantastic addition to any meal or a delightful snack on their own, especially when paired with the unique chia caviar.
Why You’ll Love This Recipe
- Packed with protein and fiber from lentils and chia seeds.
- A delightful gluten-free alternative to traditional bread rolls.
- A unique and visually appealing accompaniment with chia caviar.
- Customizable flavors—add herbs or spices to suit your taste.
- Kids love them for their fun texture and taste.
Ingredients
- 7 oz (200 g) yellow lentils, rinsed
- 6 oz (170 g) rolled oats
- 8 fl oz (240 ml) water
- 2 tbsp (30 ml) oil, plus more for greasing
- 1/4 tsp salt
- 2 tsp baking powder
- 1 tbsp (15 ml) apple cider vinegar
- 1 oz (30 g) whole psyllium husk
- 2 tbsp (30 g) chia seeds
- 5 tbsp (75 ml) water (for chia caviar)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 2 seaweed sheets, finely ground
Ingredient Notes
Lentils are the star of this recipe, providing a hearty texture and nutrition. If you can’t find yellow lentils, red lentils work as a suitable substitute but may alter the color. Psyllium husk is important for binding and helps achieve the desired roll texture. You can also substitute rolled oats with oat flour if necessary, though the texture will be slightly different.
Kitchen Tools Needed
- Blender or food processor
- Mixing bowls
- Baking tray
- Parchment paper
- Whisk
- Spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions
- Rinse the yellow lentils thoroughly and soak them in cold water for about 3 hours. This softens them and facilitates blending.
- Once soaked, drain the lentils and place them in a blender. Add 8 fl oz (240 ml) of water and 2 tbsp (30 ml) of oil. Blend until smooth, resembling a thick batter.
- In a large bowl, combine the lentil puree, 6 oz (170 g) rolled oats, 1/4 tsp salt, 2 tsp baking powder, and 1 tbsp (15 ml) apple cider vinegar. Mix well until all ingredients are thoroughly incorporated.
- Stir in 1 oz (30 g) whole psyllium husk and allow the mixture to thicken for about 10 minutes. This helps to improve the consistency of the dough.
- While the dough sets, prepare the chia caviar. In a separate bowl, whisk 2 tbsp (30 g) chia seeds with 5 tbsp (75 ml) water. Let this sit for about 10 minutes until the chia seeds form a gel-like texture.
- Preheat your oven to 360°F (180°C) and line a baking tray with parchment paper.
- Once the lentil dough is thickened, use your hands to form it into small rolls, about the size of a golf ball. Place them on the prepared baking tray, leaving some space between each roll.
- Bake in the preheated oven for approximately 30 minutes or until the rolls are golden brown. They should develop a nice crust while remaining soft inside.
- For the finishing touch, combine the soaked chia seeds with 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) sesame oil, and add the finely ground seaweed. This creates a flavorful “caviar” to serve alongside your rolls.
- Allow the baked rolls to cool for about 10 minutes before slicing. Serve warm with dairy-free butter and your chia caviar.
Pro Tips
- If the dough feels too wet, add a little extra oatmeal; if too dry, add a touch more water.
- Baking them for 3 additional minutes can create a crunchier outside for those who prefer that texture.
- For a flavor boost, consider adding garlic powder or herbs like rosemary to the lentil mixture.
- Keep an eye on the rolls in the last few minutes of baking to avoid overcooking.
Common Mistakes to Avoid
- Not soaking the lentils long enough can lead to a grainy texture; aim for a full 3 hours.
- Over-mixing the dough can lead to tougher rolls; combine gently until just mixed.
- Skipping the psyllium husk may result in flat rolls—don’t omit it!
Variations
- Add chopped olives or sun-dried tomatoes to the dough for a Mediterranean twist.
- Incorporate spices like cumin or smoked paprika for a warm, earthy flavor.
- For a cheesy variation, mix in nutritional yeast into the dough.
Serving Suggestions
Serve these rolls warm with a spread of dairy-free butter and a dollop of chia caviar to elevate your dining experience. They also pair perfectly with soups or salads.
Storage Instructions
Store any leftover rolls in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week.
Reheating Tips
To reheat, place the rolls in a 350°F (175°C) oven for about 5-7 minutes for the perfect warm-up, ensuring they regain some of their original texture.
Nutrition Estimate
- Calories: 150
- Protein: 6 grams
- Carbohydrates: 20 grams
- Fat: 5 grams
Recipe Summary Card
- Prep Time: 3 hours 10 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 40 minutes
- Servings: 8 rolls
- Cuisine: Vegan
- Course: Snack/Bread
- Calories: 150
Frequently Asked Questions
-
Can I freeze these rolls?
Yes, they freeze well. Wrap them individually and store in an airtight container for up to 3 months. -
Are these rolls gluten-free?
Yes, this recipe is naturally gluten-free as it uses lentils and gluten-free oats. -
Can I make these rolls without chia seeds?
While chia seeds add a unique texture, you can substitute with flax seeds or omit them altogether. -
What can I use instead of soy sauce?
Coconut aminos make a great gluten-free alternative to soy sauce.
Conclusion
These lentil bread rolls are not only nutritious but also versatile, making them a great addition to any meal. The satisfying texture and unique flavor will have everyone asking for more.
Tested Note
I tested this recipe again and found that allowing the lentil dough to rest for 10 minutes improves the flavor significantly. Enjoy your baking!
Lentil Bread Rolls
These homemade lentil bread rolls are nutritious, gluten-free, and have a delightful crispy outside with a soft inside, perfect for any meal or as a snack.
Main Ingredients
- 7 oz yellow lentils, rinsed (Can substitute with red lentils.)
- 6 oz rolled oats (Can substitute with oat flour.)
- 8 fl oz water (For blending lentils.)
- 2 tbsp oil, plus more for greasing
- 1/4 tsp salt
- 2 tsp baking powder
- 1 tbsp apple cider vinegar
- 1 oz whole psyllium husk (Important for binding.)
- 2 tbsp chia seeds
- 5 tbsp water (for chia caviar)
- 2 tbsp soy sauce (Can substitute with coconut aminos.)
- 1 tbsp sesame oil
- 2 sheets seaweed, finely ground
Preparation
- Rinse the yellow lentils thoroughly and soak them in cold water for about 3 hours.
- Once soaked, drain the lentils and place them in a blender. Add 8 fl oz (240 ml) of water and 2 tbsp (30 ml) of oil. Blend until smooth.
- In a large bowl, combine the lentil puree, rolled oats, salt, baking powder, and apple cider vinegar. Mix well.
- Stir in psyllium husk and let the mixture thicken for about 10 minutes.
Chia Caviar
- Whisk chia seeds with water and let sit for about 10 minutes until gel-like.
Cooking
- Preheat your oven to 360°F (180°C) and line a baking tray with parchment paper.
- Form the lentil dough into small rolls and place them on the baking tray.
- Bake for approximately 30 minutes or until golden brown.
- Combine soaked chia seeds with soy sauce, sesame oil, and ground seaweed to make chia caviar.
- Allow the rolls to cool for about 10 minutes before slicing.
- Serve warm with dairy-free butter and chia caviar.
If the dough feels too wet, add extra oatmeal; if too dry, add more water. Consider adding spices for flavor.
