Tuesday, March 19, 2013

Seeded Teff Pull-Apart Rolls

I have two favorite breads on my blog, my teff sandwich bread and my multigrain seeded bread.  When I make a loaf of one of these, it's strictly just for me, no sharing at all.  So, I decided to combine the two, for some amazing pull-apart rolls.  Because, I wanted to show you, you don't have to have your rolls in muffin tins, just because the dough is more like a thick, sticky batter, and also, because I just really wanted these. :)

Don't they look beautiful in that pan? Really, they are the perfect combination of my two breads...the wonderful taste of teff, combined with the amazing texture from the seeds...I think I have a new favorite!


Seeded Teff Pull-Apart Rolls
1 1/4 cup warm water
1 tablespoon yeast
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon apple cider vinegar
3/4 cup teff flour
2/3 cup potato starch
2/3 cup tapioca starch
1/3 cup almond flour
1 tablespoon ground flax seed
1 tablespoon chia seeds
1 tablespoon whole grain millet
1 tablespoon roughly chopped pumpkin seeds
1 tablespoon sunflower seeds, plus more to sprinkle on top
1 tablespoon sesame seeds, plus more to sprinkle on top
1 tablespoon poppy seeds, plus more to sprinkle on top
1 teaspoon salt
2 teaspoon guar gum
2 teaspoons (1 pkg) gelatin
2 egg whites

In a small bowl mix together water, yeast, honey, oil, and vinegar.  Let sit for 3-5 minutes or until yeast is dissolved and beginning to proof.

In a mixing bowl, stir together dry ingredients.  Add the yeast mixture to the dry ingredients and mix on low speed until combined.  Add in the egg whites.  Once combined, mix on high speed for 3-5 minutes.

Grease a 9-10" round pan or a 1/4 sheet baking pan. Scoop the batter into the pan using a 1/4 cup spring-release scoop, placing the rolls right next to each other.  Cover and let rise in a warm, humid environment for 20 minutes. (If you are like me and live in a dry, cold environment, do the following:  heat a very wet tea towel in the microwave until it is piping hot.  Quickly open the microwave, place the pan of rolls inside and place the hot towel on top and shut the microwave again.  It should stay warm and moist in there for 20 minutes.

As the bread is rising, preheat the oven to 400F.

Bake for 25-30 minutes.  After 25 minutes, check the internal temperature of the bread.  It is done when it reaches 200-205F.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free WednesdaysAllergy Free Wednesdays, Whole Food FridaysGluten Free Fridays, and Allergy Friendly Fridays.


  1. Any substitute for almond flour in this recipe?

    1. I have not tried substituting anything for the almond flour. You could try adding more teff flour in its place, let me know if that works.

  2. These look fabulous, Paula! I shared them on my Facebook page. :-)


    1. Thank you, thank you, thank you for sharing these, Shirley!

  3. These sound amazing! YUMMY! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Party starts tomorrow at 7:05 pm eastern time! Hope to see you there!

    Cindy from vegetarianmamma.com