Red Lentil Bread Rolls

Complete step-by-step guide to making red lentil rolls at home — no yeast, no gluten, just simple ingredients and great results.

How to Make Red Lentil Bread Rolls (No Yeast!)

How to make red lentil bread rolls step by step no yeast Save

Let’s Make Red Lentil Rolls from Scratch

These red lentil rolls are one of the most satisfying things I make. You start with a bag of lentils and end up with soft, golden rolls that smell like a real bakery. No yeast, no kneading, no complicated steps.

I will walk you through the whole process — the soak, the blend, the shape, the bake. Follow each step and you will have perfect rolls on your first try.

What You Need

  • 1 cup red lentils
  • ½ cup water
  • 2 tablespoons psyllium husk powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar

Step-by-Step

  1. Soak the lentils: Cover with cold water and soak for at least 4 hours or overnight. They will expand significantly.
  2. Drain and rinse: Drain completely and rinse under cold water. Shake off excess water.
  3. Blend: Add lentils and ½ cup fresh water to a blender or food processor. Blend until completely smooth — 2 full minutes.
  4. Add remaining ingredients: Add psyllium, baking powder, salt, garlic powder, oil, and vinegar. Blend briefly to combine.
  5. Rest: Let the batter sit for 5 minutes. It will become very thick.
  6. Shape: Preheat oven to 200°C. With wet hands, divide the batter into 6–8 portions and shape into round rolls on a lined baking sheet.
  7. Bake: 30–35 minutes at 200°C until deep golden and firm.
  8. Cool: At least 15 minutes on a rack before slicing.
Step by step red lentil rolls freshly baked golden brown Save

What to Watch For

  • If rolls spread flat — batter needs more psyllium or was not rested long enough
  • If rolls are very pale — turn on the broiler for the last 3 minutes
  • If they seem soft when hot — they firm up as they cool, give them time

Frequently Asked Questions

Can I make these without a blender?

A food processor works well. An immersion blender works but takes longer to get smooth. A fork or potato masher will not get smooth enough — you need a machine.

Do they taste like lentils?

Mildly. The garlic and salt balance the lentil flavor well. Most people describe them as tasting like a nutty, slightly earthy bread roll. If you want even less lentil flavor, soak longer and rinse extra thoroughly.

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