Gluten-Free Crusty Seeded Rolls {Vegan}

  • Author: Erin Collins
  • Prep Time: 50
  • Cook Time: 40
  • Total Time: 1 hour 30 minutes
  • Yield: 12 rolls


For the chia seeds, I usually grind 1 cup of chia seeds into a fine flour in my high-speed blender. Then I keep the ground seeds in a jar in my fridge and use them for recipes like this or for topping oatmeal.


For the seeds:

  • (Any mixture of seeds to equal 5 tablespoons will work)
  • 2 tablespoons pumpkin seeds, finely chopped
  • 2 tablespoons sunflower seeds, finely chopped
  • 1 tablespoon sesame seeds

Dry Ingredients:

  • 2 cups brown rice flour
  • 3/4 cup arrowroot powder
  • 1 1/2 teaspoons salt

Wet Ingredients:

  • 2 cups warm water, 110F
  • 1 packet highly active or instant yeast
  • 1 tablespoon maple syrup
  • 1/2 cup ground flaxseed
  • 2 tablespoons ground chia seeds*
  • 2 tablespoons olive oil, plus more for brushing


  1. Mix together the seeds in a small bowl. Set aside.
  2. In the bowl of a stand mixer with the paddle attachment, combine the dry ingredients until evenly mixed.
  3. In a large measuring cup or bowl, mix together the water, highly active yeast, and maple syrup. Let sit for 3-4 minutes, then add in the ground flaxseed, ground chia seeds, and olive oil. Mix with a fork or whisk to thoroughly combine. Let sit for 1-2 (no more than 2) minutes to form a slurry.
  4. With the mixer running on low, slowly add the wet mixture to the dry. Add 2 tablespoons of the seed mixture. Mix on medium speed for 3-4 minutes. The dough will look like thick cookie dough.
  5. Grease a nonstick metal cupcake pan with cooking spray. Using wet hands or a wet kitchen scoop, fill each muffin cup 3/4 of the way full (see video). Brush the tops with olive oil and sprinkle with the seed mixture. Let rise for 30 minutes.
  6. Preheat the oven to 375F. Once the rolls have risen, bake for 35-40 minutes, until they sound hallow when you tap them. Let cool for 20 minutes before serving. Enjoy!


  • Serving Size: 12 rolls