Bread Rolls

Bread Rolls

JUMP TO THE VERSION WITHOUT EXTRA PSYLLIUM HUSK⬇️

Soft, golden bread rolls, made with just a few pantry staples. Enjoy them with butter, use them for sandwiches, or pair them with your favorite soups and stews.

Prep Time

Cook Time

Servings

Difficulty

5 mins + 30 mins rest

70 mins

6 rolls

Easy

Prep Time

5 mins + 30 mins rest

Cook Time

70 mins

Servings

6 rolls

Difficulty

Easy

Easy Dairy-free Low-Carb Sugar-free

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

Ingredients

  • JUMP TO THE VERSION WITHOUT EXTRA PSYLLIUM HUSK⬇️

  • 🔅Option 1. Denser rolls🔅
  • 75g CoreBake
  • 30g psyllium husk powder
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 3 medium eggs (+1 for egg wash)
  • 150 g warm water
  • 1.5 tsp apple cider vinegar
  • 🔅Option 2. Airier rolls🔅
  • 75g CoreBake
  • 30g psyllium husk powder
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 75g egg whites (+1 egg for egg wash)
  • 240 g warm water
  • 1.5 tsp apple cider vinegar

Nutrition Facts

Nutritional values (total) (Option 1)*

  • Energy (Kcal): 313
  • Fat: 13.9 g
  • Protein: 19.7 g
  • Carbohydrates: 3.8 g; of which sugars: 0.0 g
  • Fibre: 91 g**

Nutritional values per roll*

  • Energy (Kcal): 52.2 Kcal
  • Fat: 2.3 g
  • Protein: 3.3 g
  • Carbohydrates: 0.6 g, of which sugars: 0.00 g
  • Fibre: 15 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

  1. In a large mixing bowl, combine CoreBake, psyllium husk powder, baking powder and salt.
  2. Add the eggs/egg whites (depending on which option you bake) and vinegar and whisk to get a crumbly dough.
  3. Add the warm water and knead with your hands until well combine and you get a thick and slightly sticky dough.
  4. Divide the dough into 6 equal balls, kneading softly to perfect the shape with your hands. Wet your hands with a splash of water if necessary.
  5. Rest for 25-30 minutes to firm up 🔅OR🔅Recommended for best results: Cover and refrigerate the dough overnight (6–8 hours), this allows the fibre to fully absorb the moisture. It only takes 5–10 minutes to shape the rolls in the evening — then simply chill and pop in the oven in the morning.
  6. Meanwhile heat the oven to 175°C.
  7. Place the rolls on a lined a baking pan and brush the tops with egg wash.
  8. Bake in the preheated oven for 60 minutes, then increase the temperature to 195 °C and bake for another 10 minutes.
  9. Allow to cool completely on a wire rack before serving.

TIP

Instead of using an egg wash, lightly dust the rolls with CoreBake for a more classic, bakery-style finish.

Bread Rolls v2.

Bread Rolls v2.

This variation was developed to create a lighter-coloured crumb, as psyllium can naturally darken the inside of baked goods. By using egg whites, this version delivers light interior.

Prep Time

Cook Time

Servings

Difficulty

5 mins + 10 mins rest

60 mins

6 rolls

Easy

Prep Time

5 mins + 10 mins rest

Cook Time

60 mins

Servings

6 rolls

Difficulty

Easy

Easy Dairy-free Low-Carb Sugar-free
Wooden bowl with low-carb bread rolls on a marble surface with a knife and napkin.

Ingredients

  • 70g Core Bake
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ⅓ tsp salt
  • 4 egg whites
  • 70 ml water
  • 1 tbsp avocado oil (or 10g butter)
  • 1 tbsp apple cider vinegar
  • 🔅For the egg wash: 1 egg & 1 tbsp water

Nutrition Facts

Nutritional values (total)*

  • Energy (Kcal): 176.8
  • Fat: 0.04 g
  • Protein: 15.4 g
  • Carbohydrates: 2.9 g; of which sugars: 0.0 g
  • Fibre: 60 g**

Nutritional values per roll*

  • Energy (Kcal): 29.5 Kcal
  • Fat: 0.01 g
  • Protein: 2.6 g
  • Carbohydrates: 0.5 g, of which sugars: 0.00 g
  • Fibre: 10 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

  1.  VISUAL GUIDE ⬇️

  2. In a large mixing bowl, combine the CoreBake, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the egg whites, water, oil, and vinegar.
  4. Combine and mix until a thick dough forms.
  5. Let the mixture rest for 10 minutes.
  6. Shape into 6 small rolls with wet hands.
  7. Whisk the egg and water to make the egg wash.
  8. Place the rolls on a lined baking pan and brush the tops with egg wash.
  9. Bake at 170°C (340°F) for 50 minutes.
  10. Turn the oven off, crack the door, and leave the rolls inside for 10 minutes.
  11. Take them out of the oven and let them cool completely before serving.

TIP

Instead of using an egg wash, lightly dust the rolls with CoreBake for a more classic, bakery-style finish.

Recipe video - Bread Rolls v2.

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