This post may contain affiliate links. Please read our disclosure policy.
I wanted a bread roll I could make on a random Tuesday without planning ahead — no yeast to proof, no flour dust all over my counter, nothing to rise for hours.
Red lentils, soaked overnight, turned out to be the answer. Blend them up, mix in a few pantry staples, scoop, and bake. That’s it.
The thing that surprised me: these rolls hold together and slice like real bread, not like a dense lentil patty.
The trick is psyllium husk — it does the binding work that gluten would normally do, so the rolls stay soft in the middle with a little chew on the outside instead of falling apart.
Why You’ll Love This Recipe
These rolls are naturally gluten-free and come together in one blender, no kneading or waiting for dough to rise.
Red lentils give them a mild, slightly nutty base that works with sweet or savory toppings.
I make a batch on Sunday and my family grabs them all week for sandwiches or alongside soup.
How to Make Red Lentil Bread Rolls
Everything happens in the blender, then a quick bake — no mixer, no proofing time.
- Drain the soaked red lentils and add them to a blender with the salt, olive oil, and apple cider vinegar. Blend until mostly smooth.
- Add the ground flax and psyllium husk, then blend again until the batter thickens slightly and turns glossy.
- Let the batter sit for 2–3 minutes so the psyllium husk can fully absorb the liquid — it will thicken noticeably.
- Stir in the baking soda and baking powder by hand until evenly combined; do not over-mix once these go in.
- Use a small cookie scoop to portion the batter onto a parchment-lined baking sheet, spacing the rolls a couple inches apart.
- Top with seeds and bake at 350°F for 19–25 minutes, until the tops are golden and firm to the touch.
- Let the rolls cool on the pan for 5 minutes before moving them to a rack — they finish setting as they cool.
Tips
- Check at the 19-minute mark first. My oven runs a little hot, so I pull mine right at 19–20 minutes and they’re already done.
- Soak the lentils a full 8 hours if you can. A shorter soak still works, but the batter blends smoother with a longer soak and the rolls bake up lighter.
- Don’t skip the resting step after adding the psyllium husk. If you scoop the batter too soon, the rolls spread flat instead of holding a rounded shape.
- Add the extra 1–2 tablespoons of water only if the batter feels too thick to scoop easily — red lentils vary a bit in how much liquid they absorb.
- Press the seeds in gently right before baking so they stay put instead of falling off once the rolls cool.
Serving Ideas + More Recipes
These rolls are sturdy enough to slice in half for a sandwich, or serve them whole alongside a bowl of soup for dunking. They’re also good simply split and toasted with butter for breakfast.
If you’re looking for more grain-free bread options, my Baked Cottage Cheese Cookies use a similar no-flour approach with almond flour instead. And if soup is on your menu this week, these rolls are the right size for tearing into a bowl of lentil potato or green bean soup.
Red Lentil Bread Rolls
Ingredients
- 1 cup red lentils, split, soaked 2 hours or overnight, drained
- Salt, to taste
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp ground flax
- 3 tbsp psyllium husk
- 1/3 cup water, plus 1–2 tbsp more if needed
- 1/2 tsp baking soda
- 1 tsp baking powder
- Seeds, for topping
Instructions
- Blend drained lentils, salt, olive oil, and apple cider vinegar until mostly smooth.
- Add flax and psyllium husk; blend until thickened and glossy.
- Rest the batter 2–3 minutes.
- Stir in baking soda and baking powder by hand.
- Scoop onto a parchment-lined baking sheet with a small cookie scoop.
- Top with seeds and bake at 350°F for 19–25 minutes, until golden.
- Cool 5 minutes on the pan before transferring to a rack.
Notes
- Makes 14 rolls with a small cookie scoop.
- Use a larger scoop for bigger buns and add a few extra minutes of bake time.
- Store at room temperature in an airtight container for 2 days, or refrigerate up to a week.
- These freeze well — thaw at room temperature or warm briefly in the oven before serving.
