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Fast and easy 2-ingredient fluffy flax rolls! The small size guarantees a light, bready interior that is perfect for spreading and filling with endless sweet & savory options. The rolls are vegan, keto, paleo, oil-free, grain-free, nut-free and sugar free (zero grams).

an easy 2-ingredient fluffy flax roll, split, on a white plate, spread with jam
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Size matters with bread. This is true for traditional wheat flour recipes of all kinds, but it applies to unconventional breads as well.

Case in point, my 2-Ingredient Flax Sandwich Bread. I recently revised my original recipe, making the single loaf into several smaller loaves. It vastly improved the rise and texture of the bread.

I decided to try another shape shift, from loaves to rolls.

Holy moly. This simple size change–from 3 loaves to 12 rolls–as well as baking the rolls in a muffin tin (hot sides all around each roll) leads to remarkable results. Specifically, fluffy, puffy, evenly risen bread rolls!

I know you will love these simple rolls every bit as much as I do.

overhead shot of 6 flax rolls on a cooling rack

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-free
  • Sugar-free
  • Paleo-friendly
  • Keto-friendly
  • Easy to make
  • 2 ingredients (plus water and optional salt)

Ingredients for the Rolls

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need regular tap water. I like to add some salt, but it is entirely optional.

the two ingredients for 2 ingredient flax rolls on a white marble surface

Best Type of Flaxseed Meal for the Bread

Flaxseed meal is typically available in dark and golden varieties. The former is simply labeled “flaxseed meal,” while the latter is specially labeled as “golden flaxseed meal.”

I strongly recommend using golden flaxseed meal for this bread. The darker flaxseed meal works just as well, but the flavor of the golden flaxseed meal is much milder than the dark.

Whichever option you choose, just make sure the flaxseed meal is fresh. The high contention of natural oils in flax can go rancid (and fishy-tasting) if not stored properly. Flaxseed meal should be stored in an airtight container in the refrigerator or freezer once the bag is opened.

How to Make Easy 2-Ingredient Fluffy Flax Rolls

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Oven and Prepare a Muffin Tin

Preheat the oven to 400 F (200C) degrees. Spray twelve cups of a standard size muffin tin.

The muffin tin is another key to the success of the rolls. Surrounded an all sides by hot meal, the rolls rise and puff up evenly. (If you do not have a muffin tin, read the FAQ below; I have options).

Step Two: Grind the Flaxseed Meal into a Fine Flour

This is a very important step. Using a blender or a clean coffee mill, grind the flaxseed meal into a very fine flour. This affects how the texture and rise of the bread.

flaxseed meal, plain and ground extra fine

Step Three: Combine the Dry Ingredients in a Bowl

In a large bowl, whisk together the finely ground flaxseed meal, baking powder, and the (optional) salt.

whisked flaxseed meal flour and baking powder in a white mixing bowl

Step Four: Add the Water

Next, stir in water. It will come together together into a thick, moist dough.

mixed dough, in a white bowl, for 2 ingredient flax rolls

It may not look like enough water, but it is. Do not add more water. The dough will appear somewhat gooey.

Step Five: Divide & Shape the Dough

Divide the dough into twelve equal portions. With damp hands, shape each into a ball.

six flax dough balls in the cups of a standard size muffin tin

Step Six: Bake

Bake the rolls in the preheated oven for 28 to 33 minutes until golden brown and puffed up.

baked flax rolls in a muffin tin, set atop a wire cooling rack

Step Seven: Cool the Rolls

Cool the muffins for 15 minutes before removing from the muffin tin. Transfer the rolls to a cooling rack and cool completely. Pretty impressive, right?

close up of flax rolls cooling on a cooling rack

Once the rolls are completely cooled, tear one open. The interior will be light and fluffy. Yippee!

half of a 2 ingredient flax roll showing the fluffy interior

FAQ

What are the Most Important Elements for Making the Recipe Work?

With minimalist recipes such as this one, following the process is especially important for success. These are the most important factors for making these rolls work.

  1. Grind the flaxseed meal as described. Even if your flaxseed meal appears finely ground, it must be ground again to create a light fluffy flour.
  2. Use a metal muffin tin/muffin pan. The rolls rise high and round (fluffy interiors) in large part from being surrounded on all sides by the hot metal (the metal muffin tin cups). I recommend avoiding silicone muffin pans. They are not good heat conductors and will not produce the same results.
  3. Bake in a standard oven. Convection ovens are not good for unconventional breads such as this one. These rolls need the slow, radiant heat of a standard oven. Small ovens (e.g., toaster ovens) are also not recommended.

Convection ovens, or the convection oven setting, can cause the top of the rolls/bread to bake first (pulling up the top of the rolls like a skin and creating a large air bubble beneath).

Baking the rolls in a small oven, at high heat, for a long bake will most likely use the rolls to burn before the are baked on the inside (limited room for air flow). Better toaster ovens have convection settings (to better circulate the air/heat), but, as mentioned above, convection is not good for this kind of unconventional bread.

How Should I Store the Easy 2-Ingredient Fluffy Flax Rolls?

Store the cooled rolls in an airtight container at (cool) room temperature for 3 days, the refrigerator for 2 weeks, or the freezer for up to 6 months.

How Should Flax Rolls Be Served?

Serve the rolls as you would any other bread rolls! Enjoy them as an accompaniment to meals, salads, and soups, as a snack (solo, or spread with sweet or savory options), or split and filled for small sandwiches.

Can Flaxseed Meal Go Bad?

Yes. Flax seeds are very high in natural oils. If the flaxseed meal is old, or has not been stored properly, it can turn rancid and have a strange flavor and smell (almost fishy in quality).

For best results, use fresh flaxseed meal or flaxseed meal that is properly stored in an airtight container in the refrigerator or freezer.

Can I Grind Flax Meal from Whole Flax Seeds?

Yes. It is best to use a high speed blender or a grain mill. For this recipe, it is important to grind the seeds for a longer period of time so that the results are fine, fluffy flax flour (i.e., not a coarse grind, or flaxseed meal).

Can I Vary the Flax Rolls?

Yes! You can add fresh or dried herbs to the dough. You can also add ground spices (sweet or savory) or garlic or onion powder to the dough. The rolls can also be sprinkled with seeds (e.g., sesame or poppy) or finely chopped nuts.

I Do Not Have a Muffin Tin. Can I Still Make these Rolls?

Yes! The rolls can also be baked on a large baking sheet. Line the baking sheet with parchment paper (or very lightly spray the baking sheet with nonstick cooking spray).

The rolls may not puff up in a round manner to the same degree as when baked in a muffin tin, but they will still be fluffy.

an easy 2-ingredient fluffy flax roll, split, on a white plate, spread with jam

Easy 2-Ingredient Fluffy Flax Rolls (V, Oil-Free, GF)

Yield: 12 rolls
Prep Time: 8 minutes
Cook Time: 35 minutes
Total Time: 8 minutes

Fast and easy 2-ingredient fluffy flax rolls! The small size guarantees a light, ready interior that is perfect for spreading and filling with endless sweet & savory options. The rolls are vegan, keto, paleo, oil-free, grain-free, nut-free and sugar free (zero grams).

Ingredients

  • 2 and 1/2 cups (260 g) flaxseed meal
  • 2 teaspoons baking powder
  • Optional: 1/4 teaspoon salt
  • 1 and 1/3 cups (315 mL) water

Instructions

    1. Preheat oven to 400F(200C). Spray 12 cups of a standard size muffin tin with nonstick cooking spray.
    2. In a food processor or clean coffee grinder, grind the flaxseed meal into a very fine flour. This is a very important step, Do not skip it.
    3. In large bowl, whisk together the flaxseed meal, baking powder and (optional) salt. Add the water, stirring until completely combined (the dough will look thick and somewhat gooey).
    4. Divide the dough into 12 equal portions, With damp hands, shape each piece into a ball. Place each ball into a prepared muffin cup.
    5. Bake in the preheated oven for 28 to 33 minutes until risen and browned
    6. Cool the rolls in the muffin tin for 15 minutes before removing and placing on a cooling rack. Cool completely.

Notes

Storage: Store the cooled rolls in an airtight container at (cool) room temperature for 3 days, the refrigerator for 2 weeks, or the freezer for up to 6 months.


Flaxseed meal tips: You can use dark (regular) flaxseed meal, but I think that golden flaxseed meal works best for these rolls. For best results, be sure to use fresh flaxseed meal; flaxseed meal can develop "off" flavors if it is old and/or improperly stored.

Grinding flax from seeds: You can grind whole flax seeds for this recipe, but be sure to grind them into a light, fluffy flour (i.e., not coarse meal).

Baking rolls without a muffin tin: The rolls can also be baked on a large baking sheet. Line the baking sheet with parchment paper (or very lightly spray the baking sheet with nonstick cooking spray). The rolls may not puff up in a round manner to the same degree as when baked in a muffin tin, but they will still be fluffy.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 116Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 88mgCarbohydrates 6gFiber 6gSugar 0gProtein 4g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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39 Comments

  1. Just made the flax seed sandwich rolls yesterday – as well as some mixed seed bread. They’re lovely plain or toasted and loaded with crunchy peanut butter or honey. Very easy recipe but like all baking, vital to keep measurements accurate. I shall check out your others as I’m following Dr Myhill’s grain free Paleo Keto regime… and most of my joint pain has disappeared 🙂

    1. Hi Beverly,

      I’m sorry the rolls did not turn out as expected. They should definitely be ready, not gooey inside. It could be as simple as needing 5 more minutes in the oven–ovens can vary in their cooking times. I also want to check that (1) you ground the flaxseed meal into a very fine flour, and (2) that you made 12 rolls . All the best.

    1. Hi Heather! Yes!

      Follow all of the steps but shape into 4 pieces (shape as directed in post, roll into a ball). Place on a parchment lined baking sheet and flatten to about 1/2-inch to 3/4 inch thickness (they will puff up). Make about 3 deep slices across the top of each. Bake as directed but for 40 to 45 minutes (more, if needed). Burger buns!

  2. I needed some burger buns and turned this into four beautiful buns by shaping them like an English muffin and letting them rise. To make them a little less heavy (one bun=three dinner rolls!), I subbed 1/3 cup cassava flour for 1/2 cup flax flour. I might try again with even more cassava flour. With a black-bean burger inside, that made for a substantial meal!

    1. That sounds AMAZING, Kathy! I am going to have to give that a try for summer veggie burgers, yum! Thank you so much for sharing!

  3. I followed the recipe, using regular flaxseed – I thought I had golden but it turned out to be dark, considering how dark my rolls looked compared to yours. What I found was that they didn’t cook on the inside even after the full cooking time and seeming fluffy and done, and were undercooked even after allowing to cool completely. I did try putting them back in the oven a bit but that only made the outside crispier. Any idea why this happened?

    1. Hi Sarah,
      Sorry to hear you the recipe did not work out. Can I ask two quick questions: (1) did you ground the flaxseed to a fine flour? (2) did you make 6 rolls?

    1. Hi Madelyn,

      Yes, that should work just fine! If using a liquid sweetener, reduce the amount of water by the amount of liquid sweetener you are adding. Sounds yummy!

  4. I don’t use baking powder, baking soda, cream of tarter, featherweight or any saleratus. Do you know what could be used in their place, either in this recipe or in general? Several of your other recipes calls for baking powder and baking soda too. Many times I just leave it out of a recipe and it turns out fine, a bit dense, but this recipe seems like it may be an important ingredient for their fluffiness.

  5. Hi, I only have my Chefman oven style airfryer right now but I can make these work. I make a half recipe and use a 4 well muffin tin. I preheat the airfryer with a small cast iron frying pan in the top 1/3. Then I put the muffin tin in bottom 1/3. The pan blocks the direct air but radiates the heat. Due to no true bottom heat the bottoms are not as crispy as yours but not a gooey mess either.

    When I half the recipe I keep the whole amount of baking powder as mine are 4 and not 6.

    Thank you for the recipe. Just wanted to share in case others only had an airfryer

    1. Susan, thank you so much for sharing your tips! I know from comments that more and more people are relying on smaller ovens, so this is a great help. So glad you like the recipe, too.

  6. I made 1/2 batch of these Flax Rolls tonight and they turned out! I used a NutraBullet to grind the flax into meal initially and then did it again to get the mixture as close as I could to flour. I was concerned like the other commenter that it might turn into flax butter! I stopped blending just prior to that point! After stirring the batter together, I didn’t roll the balls and did more of a similar size “dollop” of dough into parchment paper muffin liners in a muffin tin so there were little points on the rolls and it baked that way. I was concerned that I might be over-baking the rolls so I did 17 minutes at 400 and the rest of the time at 375 and that worked well. Next time, I will gently roll the balls as is in the recipe so they will look rounder and I’ll add in some dill or other herb. The final baked roll had a really “bready” texture so highly recommend this recipe!

  7. These are outstanding and tasted great. I made the mistake of making these larger (half the number of rolls) on the first batch and they did not cook right. I followed your instructions exactly second time and made the smaller rolls. I realize now that the size matters, that’s why you wrote it that way (silly me). Because they came out perfect when I followed precisely. Lesson learned! Thanks for the wonderful recipe.