Everybody loves freshly baked bread rolls for breakfast. These are easy to make, just mix the ingredients together in the night, shape into balls and bake in the morning.
Here in Finland buckwheat is mostly used as a gluten-free alternative to wheat, rye and barley, but I’d like to see this tasty grain used more among non-coeliacs too. I like to make these bread rolls with combination of buckwheat and wheat, but I’ve added a gluten-fee option to the recipe too.
Breakfast Bread Rolls
3 dl cold water
12 g yeast (1/4 package)
pinch of salt
1 dl buckwheat flour
1,5 dl buckwheat flakes
3,5 dl wheat flour
In the night before: dissolve the yeast and salt into water. Stir in buckwheat flour and flakes. Add enough wheat flour to make soft dough. Make 9 balls and put them on a baking sheet. Cover with a towel and transfer to the fridge.
In the morning: Put the baking sheet into the cold oven and turn it to 225 Celsius degrees. Bake until golden brown, 20-30 minutes. The baking time can be shorter or longer, depends on how quickly your oven heats.
Gluten free option: Use gluten free flour mix instead of wheat flour. Make sure the mix is vegan, some gluten free flour mixes include milk powder. The bread rolls won’t rise as nicely as with wheat flour, so consider patting them flat in the first place.