I bake soft, wholesome bread rolls using red lentils blended with flour and simple seasonings. These rolls are tender, subtly savory, and perfect for sandwiches, dipping, or alongside a cozy bowl of soup.

Red Lentil Bread Rolls

Why You’ll Love This Recipe

I love how these rolls let me sneak in lentils for extra protein and fiber, while still delivering that comforting, pillowy texture I crave. They’re lighter than traditional bread but still give that satisfying chew. Plus, the recipe uses just a few pantry staples and no special equipment, making them super approachable—even on impromptu baking days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red lentils, rinsed and soaked
All‑purpose flour (or mix with whole wheat)
Instant (or active dry) yeast
Water
Olive oil (or another neutral oil)
Salt
Optional: honey or sugar for slight sweetness, herbs like rosemary or thyme

Directions

I blend or mash cooked red lentils until mostly smooth, creating a thick lentil puree.
In a large bowl, I combine the puree with warm water, yeast, oil, and any sweetener—then stir in the flour and salt until a soft dough forms.
I knead by hand or mixer until smooth and slightly elastic, then shape the dough into a ball.
I cover and let it rise until doubled, about 1 hour in a warm spot.
After rising, I divide the dough into equal portions, shape rolls, and place them on a parchment-lined baking sheet.
I cover again and let the rolls rise for about 30 minutes until puffy.
I bake in a preheated oven until golden‑brown on top and hollow sounding when tapped.
I remove them from the oven, brush with melted butter or oil, and let them cool slightly before serving.

Servings and timing

Servings: Makes about 8–10 rolls (depending on portion size).
Prep time: ~15 minutes (plus lentil soaking if not already cooked)
First rise: ~1 hour
Second rise: ~30 minutes
Bake time: ~20–25 minutes
Total time: ~2 hours (mostly hands‑off with rising)

Variations

Whole grain option: I swap half the all‑purpose flour for whole wheat or spelt for a nuttier flavor.
Herb infused: I stir chopped fresh rosemary, thyme, or oregano into the dough for added aroma.
Garlic buttery rolls: I brush tops with garlic‑butter just after baking for extra richness.
Seeded tops: I sprinkle sesame seeds, poppy seeds, or flax on top before baking for a crunchy finish.
Sweet twist: I gently fold in raisins or dried cranberries and a touch more sweetener for a lightly sweet bun.

storage/reheating

I let the rolls cool completely, then store them in an airtight container at room temperature for up to 3 days. To refresh, I warm them in a 350 °F oven for about 5–7 minutes—this revives their crust without drying them out. I also slice and freeze extras; they thaw quickly and taste fresh when reheated or toasted.

FAQs

Are cooked lentils essential?

Yes—the lentil puree adds moisture, protein, and structure. You can start with dry lentils if you soak and cook them first.

Can I use green or brown lentils instead?

You can—but red lentils are softer and blend more smoothly. Other lentils may yield a firmer texture or slightly different color.

Is this gluten‑free?

Not as written—it uses wheat flour. To make it gluten‑free, I’d recommend a certified gluten‑free flour blend and xanthan gum for structure.

Can I make the dough ahead?

Yes—I refrigerate the dough after the first rise for up to 12 hours, then shape rolls, let them warm up, rise again, and bake.

How do I know when the rolls are done?

They’re done when they’re golden‑brown, sound hollow when tapped, and feel light. An internal temp of 190 °F confirms doneness.

Conclusion

I find these Red Lentil Bread Rolls to be a nourishing and comforting addition to my baking collection. They’re soft, flavorful, and an easy way to include lentils in a fun eating format. Whether I serve them with soup, slice them for sandwiches, or enjoy them warm with butter, they bring wholesome goodness and simple joy to my table—just like they do in mine!