These simple buckwheat dinner rolls bring a warm, rustic touch to the table with just a handful of ingredients. Made with almond flour and Himalayan Tartary Buckwheat Flour, they bake into hearty, tender rolls that pair easily with holiday meals, soups, stews, or everyday dinners.
For anyone exploring baking with buckwheat flour, this recipe is an easy place to start. The HTB flour adds a naturally earthy flavor, while optional rosemary, garlic, and rock salt make the rolls easy to customize. These gluten-free buckwheat dinner rolls are a simple, savory way to bring Himalayan Tartary Buckwheat Flour into the bread basket.
Yield: 8 servings
INGREDIENTS
- 2 cups almond flour
- 1/4 cup Himalayan Tartary Buckwheat Flour
- 1 tablespoon baking soda
- 2 tablespoons apple cider vinegar
METHOD
- Preheat oven to 350°F.
- Mix the ingredients for 1–2 minutes with a spoon or rubber spatula before adding water.
- With wet hands, mix until a soft ball of dough forms. If the dough remains sticky, add more almond flour.
- Separate dough into eight balls and arrange on a baking sheet lined with parchment paper.
- Cut perpendicular crosses on the tops of the rolls.
- Top each roll with a bit of rock salt and, optionally, herbs such as rosemary and/or chopped garlic.
- Bake for 30–40 minutes, until the bottoms of the rolls sound hollow when tapped.
