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).
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.
- Vegan (egg-free, dairy-free)
- 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.
Best Type of Flaxseed Meal for the Bread
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.
Step Three: Combine the Dry Ingredients in a Bowl
Step Four: Add the Water
Next, stir in water. It will come together together into a thick, moist dough.
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.
Step Six: Bake
Bake the rolls in the preheated oven for 28 to 33 minutes until golden brown and puffed up.
Step Seven: Cool the Rolls
Once the rolls are completely cooled, tear one open. The interior will be light and fluffy. Yippee!
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.
- 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.
- 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.
- 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).
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?
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.