Rye style because these buns are gluten free. Black sorghum flour hooks up with cocoa powder and coffee in a blackish seeded bun. If you don’t have black sorghum, no worries. Use white sorghum or brown rice flour in the blend instead.
Like I’ve said before, recipes are only guidelines. I post how I make them. But in the end, they’re your buns, so do as you like.
Did you notice how thoroughly seeded those buns look? The idea of dropping the dough into a bowl of seeds, rather than just sprinkling on top before baking, came from this post at Sandwich Surprise. Genius. After reading Anne Marie’s praise of Le Bernardin breads, I did a little research and got many ideas for future baking. You never know where inspiration lives.
Full of flavor and tang, these rolls are not everyone’s cup of tea. And that’s okay, because they’re buns anyway.
Be sure to read all the instructions before you begin. Otherwise, you might do something silly, like preheat the oven. Letting the dough chill in the fridge overnight does wondrous things for yeast breads. It’s like a spa treatment. And your buns deserve it.
- 1 1/2 cups sorghum flour bread blend
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon psyllium husk powder*
- 1 tablespoon chia seeds, ground
- 1 or 2 tablespoons sugar
- 1 tablespoon caraway seeds
- 1 teaspoon instant yeast
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons olive oil + coffee to equal 1 cup (or instant espresso in water)
- 1/8 teaspoon instant yeast dissolved in 1 tablespoon water
- Seeds for topping: 4 tablespoons sesame, 1 tablespoon caraway seeds, plus a few tablespoons cornmeal as a nod to traditional dark rye breads
- Sea salt
In a medium bowl, combine gluten free flour, cocoa powder, psyllium husk powder, chia seeds, sugar, caraway seeds, 1 teaspoon yeast, baking powder, and salt.
Add oil and coffee (or water) in cup to dry ingredients and stir thoroughly to combine. Dough will thicken in a few minutes as psyllium and chia seeds work their magic. Cover and refrigerate overnight.
The next day, remove dough from fridge about an hour before you plan on baking. Heat oven to 350 degrees. Line a cookie sheet with parchment paper. Dissolve 1/8 teaspoon yeast in water and stir into dough.
Blend desired seed toppings in a small bowl.
Using a #10 disher to portion, drop dough into bowl of seeds, coating on all sides. Flatten balls slightly and top with sea salt if you like. A few minutes (10-15) in a warm place is all that's needed before baking.
Bake for 22-24 minutes.
*About the psyllium, check the label to make sure no gluten-containing ingredients have been added. Konsyl (found at Walgreens) works well on a regular basis.
Many thanks to the cool kids at Nu Life Market for providing the sorghum flour. If I could edit this recipe, I’d add something about letting buns cool completely before slicing. Not sure, but I think the recipe plugin is haunted.
Hungry for more? Check out what’s cooking at Gluten Free Wednesdays.