Oat and Raisin Rolls with Cream Cheese and Chives

These rolls have been a favourite in my family for many years. With the tanginess of cranberry and the sweetness of the raisins, they are wonderful with cheese or just on their own.

Please try to find the Psyllium Husk. You will not regret it. The most important ingredient in gluten free baking!

For a Sunday menu, why not serve an appetizer of Stuffed Mushrooms, followed by a Roasted Balsamic Tomato Soup together with the Oat and Raisin Rolls and with a sweet ending of Raspberry Pie with Crème Anglais.

gluten free raisin buns DSC_065110 buns

500 ml milk heated to 37C (if fresh yeast is used. If using dry yeast, pls follow manufacturers instructions)
50 grams fresh yeast (equivalent to 2 x 7 g dry yeast packages)
2 tbsp oil
2 tbsp psyllium husk (or try Xanthamgum)
100 ml greek yoghurt (plain)
1 tbsp mix of ground seeds of anis and caraway (or any other spice you like)
0,5 tsp salt
100 ml cranberry sauce
200 ml rolled oats (gluten free)
100 ml raisins
700 ml gluten free flour mix (not the self rising kind)
Egg wash and some oats to garnish

  1. Mix milk, yeast, oil and psyllium husk – let sit 10 minutes to form a gel
  2. Add all remaining ingredients and work with a dough mixer for 10 minutes.
  3. The dough should be quite stickygluten free raisin bunsDSC_0641
  4. Proof around 30 min (cover with a towel and set in warm place)
  5. With 2 spoons, form “buns” and place on baking sheet.
  6. Proof 30-40 min
  7. Egg wash (brush with a whisked egg )
  8. Sprinkle the buns with oats (for decoration)
  9. In oven 225 C 10-12 min.
  10. Let cool under a kitchen towel.

Cream Cheese and Chives

  1. Slice the chives finely
  2. Mix with Cream Cheese
  3. Add a few drops of lemon
  4. Salt and pepper

Any comments, suggestions, ideas? Please write here!