Soft Millet & Sorghum Yeast Bread Rolls (Gluten-Free)
Soft, gluten-free rolls made with fresh-milled millet & sorghum flours. Beautiful rise, tender, versatile, and perfect for sandwiches or dinner. Freezer-friendly and easy to make at home.
Servings: 8 Rolls
Equipment
- 1 Grain Mill Get $20 Off with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES
Ingredients
Dry
- 1¼ cups millet flour (– 160 g)
- ½ cup sorghum flour (– 60 g)
- ¾ cup tapioca starch (– 90 g)
- 1 tbsp psyllium husk powder (– 10 g)
- 2 tsp baking powder (– 8 g)
- ¾-1 tsp ea salt (– 5–6 g)
Optional savory:
- ½ tsp garlic powder (– 1 g)
- ½ tsp onion powder (– 1 g)
- 1-2 tsp dried herbs rosemary, thyme, or sage (1–2 g)
Wet
- 1 cup warm milk 110°F / 43°C – 240 g
- 1 large egg room temperature (– 50 g)
- 3 tbsp melted butter (– 42 g)
- 1 tbsp honey (– 21 g)
- 1 tsp apple cider vinegar (– 5 g)
- 2 tsp active dry yeast (– 6 g)
Instructions
- Activate the yeast: In a small bowl, combine warm milk (110°F / 43°C), honey, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and bubbly.
- Mix dry ingredients in a large bowl (millet, sorghum, tapioca, psyllium, baking powder, salt, optional herbs/spices).
- Combine wet ingredients (milk + yeast mixture, egg, melted butter, vinegar) into the dry ingredients.
- Dough should be soft, slightly sticky, thick mashed-potato consistency.
- Let rest 5–7 minutes for psyllium to fully hydrate.
- Shape rolls: lightly oil hands and form 8 rolls. Place on a greased or parchment-lined baking sheet.
- Rise: cover loosely and let rise in a warm spot 45–60 minutes, until puffy (not necessarily doubled).
- Preheat oven to 375°F (190°C).
- Bake: 18–22 minutes, until tops are lightly golden and internal temp ~200°F (93°C).
- Finish: brush tops with melted butter immediately after baking for extra flavor and softness.
- Cool slightly (10 minutes) and serve warm.