Soft Lentil Bread Rolls
These delightful Soft Lentil Bread Rolls are a nutritious and flavorful alternative to traditional bread, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup lentils (cooked and mashed)
- 2 cups all-purpose flour Can be substituted with gluten-free blend.
- 1/2 cup warm water Ensure water is warm to activate yeast.
- 2 tablespoons olive oil Can be replaced with melted coconut or vegetable oil.
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
Instructions
Preparation
- Gather all your ingredients, ensuring lentils are cooked and mashed.
- In a large bowl, combine warm water with sugar and instant yeast. Stir gently and let sit for about 5 minutes until frothy.
- Add the mashed lentils and olive oil to the frothy yeast mixture and stir until smooth.
- Gradually add the all-purpose flour and salt, stirring until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour until doubled in size.
Baking
- Preheat oven to 375°F (190°C) while the dough rises.
- Once risen, punch down the dough and divide into equal portions shaping each into a round roll.
- Place shaped rolls on a lined baking sheet, cover, and let rise for another 30 minutes.
- Bake in preheated oven for 15-20 minutes until golden brown and hollow-sounding when tapped.
Notes
Store in an airtight container at room temperature for 2-3 days. To freeze, place cooled rolls in a freezer-safe bag for up to 3 months.