Red Lentil Bread Rolls

The Rolls That Changed My Bread Game

I stopped buying store bread rolls about a year ago, and these red lentil bread rolls are a big reason why. They are soft, slightly chewy, golden on the outside, and loaded with plant protein from the lentils themselves.

No yeast. No long rise. No complicated technique. Just soak, blend, bake. The rolls come out of the oven smelling incredible and stay soft for days.

Ingredients

• 1 cup dry red lentils, soaked in water for 4 hours or overnight
• ½ cup water
• 2 tablespoons psyllium husk
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Sesame seeds or rolled oats for topping (optional)

Instructions

1. Soak red lentils in plenty of cold water for at least 4 hours. Drain and rinse well.
2. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
3. Blend soaked lentils with water until completely smooth.
4. Add psyllium husk, baking powder, salt, garlic powder, olive oil, and apple cider vinegar. Blend again until combined.
5. Let the batter rest for 5 minutes — it will thicken significantly as the psyllium absorbs.
6. With wet hands, shape into 6–8 rolls and place on the prepared sheet. Press sesame seeds or oats on top if using.
7. Bake for 30–35 minutes until golden brown and hollow-sounding when tapped.
8. Cool on a wire rack for at least 15 minutes before cutting.

Tips

• Do not skip the soak — dry lentils will not blend smooth enough
• Wet hands prevent sticking when shaping
• The batter seems very thick — that is correct. It holds its shape because of the psyllium.
• If they look very dark after 25 minutes, tent with foil for the remaining time

What to Serve With Them

• As burger buns
• Sliced and toasted with butter and jam
• Alongside soup or stew
• Filled with hummus and roasted vegetables
• Used as dinner rolls

Frequently Asked Questions

Can I skip the psyllium husk?

Psyllium husk is essential here — it acts as both binder and structure. Without it the rolls will not hold together. Find it at health food stores or online. Flaxseed gel (2 tablespoons ground flax + 6 tablespoons water) can substitute in a pinch.

Are these gluten-free?

Yes — all the main ingredients are naturally gluten-free. Double-check your baking powder brand if you have celiac disease, as some contain wheat starch.

Can I freeze them?

Absolutely. Cool completely, then freeze in a zip-lock bag. Reheat from frozen in a 180°C oven for 10 minutes or slice and toast directly from frozen.