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.

10 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 sticky
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

“These rolls surely cannot be gluten free “ – people tell me all the time.

Why not make them and see for yourself? You can make them as a loaf (in a tin) or as rolls.

Serve with Cod Casserole with Thyme.

The secret to this recipe is the Psyllium Husk (read more about this here). You may use Xantham Gum instead but some people find it hard to digest.

Makes around 12 rolls.

175 g cooked, mashed potatoe
5 dl water warmed to 37C
50 g fresh yeast (or 2×7 g dry yeast but then you need to heat the liquid to around 40 C – see instructions on the package)
1,5 tbsp ground Psyllium Husk (or 0,5 tbsp Xantham Gum)
300 g (or about 600 ml) gluten free flour (not self rising).
½ tbsp ground anise
½ tbsp ground caraway seeds
½ tbsp ground fennel
(or, some other spices you may prefer)
80 g (or about 150 ml) buckwheat flour (contrary to its name, this does not contain any wheat and is totally gluten free)
200 ml gluten free oats
salt
75 ml maple syrup
2 tbsp cooking oil (rape seed or sunflower)
optional: 100 g of chopped walnuts

1. Boil the potatoe, mash and let cool
2. Combine the water, yeast (if you are using fresh yeast, stir with care to completely dissolve) and Psyllium Husk and let stand for 10 minutes.
3. Add all other ingredients and knead the dough in a large bowl for 10 minutes. The dough should be quite loose and sticky.
4. Cover with a towel and let proof in warm place for 30 minutes. The dough will double in size.
5. Push the dough down into the bowl to let some air out.
6. Oil your hands well and shape 12 rolls, which you then place on baking paper on an oven tray (you will need to add oil to your hands around every third roll, otherwise too sticky). Make 2 parallel shallow cuts on each roll (helps the bread to rise evenly) and sprinkle some flour on top (for decoration).
7. Cover with a towel and let proof for another 30 minutes.
8. Heat the oven to 225C.
9. Bake in the oven for 18 minutes. During the first few minutes of baking, throw in 5-6 ice cubes at the bottom of the oven (I usually place a small tray for this purpose at the bottom of the oven). This will creates some steam, enabling the bread to rise a bit extra and forms a nice crust. When they are done, the rolls should feel light and sound hollow when tapping on the bottom of the roll.

Let cool completely on a rack before eating. Keeps well for another day!