Gluten-Free Poppy Seed Bread Rolls


Make these to enjoy with dinner tonight—but be careful not to fill up on them!

INGREDIENTS

2 c Better Batter Gluten Free Flour

1 tsp salt

1/3 c sugar (sugar may be added to taste)

4 eggs

1.5 c milk, milk substitute, or water

poppy seeds, to taste

1 egg-white

DIRECTIONS
1. Preheat oven to 425 degrees. Grease 1 or two cookie sheets or muffin top tins.

2. In an electric mixer, beat the flour, salt, 4 eggs, sugar and milk or water on high speed for 7-10 minutes. This should produce a batter with the consistency of soft butter-cream icing.

3. Working quickly, spoon this mixture by ½-cup portions onto prepared cookie sheets or muffin top tins. Wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch.

(Note: If you desire a soft edge to the bun, as with store-bought buns, use a cookie sheet and place mounds so that they touch slightly when flattened. For a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.)

4. Mix together 1 egg white with a little water and the poppy seeds until well-combined. (I like a heavy amount of poppy seeds.) Brush mixture onto the dough.

5. If desired spray with cooking spray – this will improve the finished appearance and texture of the cooked bun.

6. Place in hot oven and bake 15-20 minutes or until golden brown and puffed.

7. Allow to cool completely before slicing.

Tina Turbin

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.

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I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

4 thoughts on “Gluten-Free Poppy Seed Bread Rolls”

  1. Hi Tina these sound great. I always like to have bread rolls served with our more formal dinners, as they create a formal atmosphere, however so we don’t all fill up on them at the beginning of the meal, I serve them WITH the entree. I also start out each dinner with a salad, and LOTS of it. Big plates and everyone just loads them all up! Can’t wait to serve these at dinnertime this weekend:)

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  2. Mmm nothing like some good old fashioned bread rolls as the ultimate dinnertime comfort food, and at least there’s no sugar in this. Bread I don’t think is optimum but it’s better than bread and lots of sugar!

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  3. This sounds really good but I heard somewhere that poppy seeds can make you test positive for opium in a blood test? I don’t even know why I’m concerned about that because I’m a stay at home mom but I’ve always been curious about that. I think I heard about that on a Seinfeld episode lol.

    Reply

  4. I made these last night with soy milk and they turned out really great! I ran out of regular soy milk (I’m lactose-intolerant) so I used the vanilla soymilk, and it actually tasted pretty good. Usually I avoid using vanilla soy in non-dessert recipes as it’s so sweet and dessert-like, but they gave these bread rolls just a hint of sweet and I really liked that. In fact, the next time I make this recipe I may do that again.

    Reply

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