Gluten-Free Seeded Hearth Rolls and a box of King Arthur Baking Gluten-Free Roll & Bun mix.
Gluten-Free Seeded Hearth Rolls

Gluten-Free Seeded Hearth Rolls

Recipe by Jonathan Brasil
Not Yet Reviewed

While our Gluten-Free Roll & Bun Mix produces irresistibly soft, fluffy rolls, it’s easy to make them heartier and more rustic with a few simple tricks. First, add a selection of your favorite seeds (or the half-empty bags in your pantry). Second, bake them on a baking steel or stone and bake them with steam, which will produce crispy, golden exteriors. The result is crusty seeded rolls that are perfect for serving with soups or salads, but also chewy and flavorful enough to enjoy all on their own. 

Prep
15 mins
Bake
40 to 45 mins
Total
2 hrs
Yield
eight 3 1/2" rolls
Mix Tips
A Gluten-Free Seeded Hearth Roll split on a plate. - select to zoom
A Gluten-Free Seeded Hearth Roll split on a plate. - select to zoom
A Gluten-Free Seeded Hearth Roll on a plate with a box of Gluten-Free Roll & Bun mix. - select to zoom
Gluten-Free Seeded Hearth Rolls on a table. - select to zoom
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Instructions

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  1. In a large bowl or the bowl of a stand mixer fitted with the flat beater attachment, stir together the included yeast and the mix, then add the water and seeds. Stir vigorously using a flexible spatula for 2 to 3 minutes if mixing by hand, or mix on medium speed for 1 minute, until smooth. Cover and let rest for 10 minutes.  

  2. Using lightly greased hands or a bowl scraper, fold the dough in the bowl over on itself five or six times to build strength. Cover the dough and let it rise for 20 minutes or until puffy, then repeat the folding process once again.   

  3. While the dough is rising, place a baking stone or steel on the middle rack of the oven and a cast iron pan on the rack below, offset from the stone to allow for easy access. Preheat the oven to 400℉. 

  4. Line a baker’s peel or an inverted baking sheet with parchment and set aside. 

  5. Working on a lightly greased surface with a bench knife or sharp knife, divide the dough into eight even pieces (about 96g each).

  6. With greased hands, shape each piece of dough into a ball, reapplying oil as needed to prevent sticking. Place the shaped rolls onto the parchment-lined peel or baking sheet. Repeat with the remaining pieces of dough.  

  7. Cover and let rise for 20 minutes or until puffy. 

  8. Brush each roll with water and sprinkle with seeds, if desired. 

  9. Using the peel or inverted baking sheet, slide the rolls (still on parchment) onto the baking steel or stone. Carefully pour about 1 cup of hot water into the cast iron pan and quickly shut the oven door. Be sure to wear good oven mitts, as the water will turn into hot, billowing steam. 

  10. Bake for 40 to 45 minutes or until the rolls are deep golden brown and reach an internal temperature of 212℉ when measured with a digital thermometer. For best results, be sure the rolls are thoroughly baked.

  11. Remove the rolls from the oven. Using the peel or a thin spatula, transfer the rolls to a rack to cool completely before enjoying. 

  12. Store leftover Gluten-Free Seeded Hearth Rolls in an airtight container at room temperature for 2 to 3 days. For longer storage, freeze for up to a month. 

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