Gluten-Free No Yeast Bread Rolls with Roasted Tomato Soup

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Recipe Intro From minoomakesstuff

These gluten-free no yeast bread rolls are a quick and easy solution when you're craving fresh, homemade bread but short on time. Using gluten-free flour, milk, and mayonnaise, these rolls come together in minutes without the need for kneading or proofing. Perfect for a last-minute addition to any meal, they bake up fluffy and golden in just 30 minutes.

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  • Recipe Card
Prep time: 5mins
Cook time: 30mins
Serves or Makes: 4 servings

Recipe Card

ingredients

For the Bread Rolls

ingredients

For the Roasted Tomato Soup

  • 3 pounds (~12) ripe mixed tomatoes (such as Roma)
  • 1 large yellow onion
  • 2 tablespoons Chosen Foods 100% Pure Avocado Oil
  • Kosher salt, to taste
  • 2 teaspoons Italian seasoning
  • 2 cups chicken stock
  • 1/4 cup heavy cream (optional)

Method

To make the Rolls

  • Step 1

    Preheat the oven to 375°F. Generously spray a muffin tin with avocado oil and set aside.

  • Step 2

    In a medium bowl, stir together the gluten-free flour, baking powder, salt, milk, mayonnaise, and shredded cheddar (if using) until just combined.

  • Step 3

    Spoon the batter evenly into the prepared muffin tin. Sprinkle with flaky sea salt (optional).

  • Step 4

    Bake in the preheated oven for 20-30 minutes, or until the rolls have puffed up and no longer bounce back when gently pressed.

  • Step 5

    Remove from the oven and serve warm with roasted tomato soup.

To make the Roasted Tomato Soup

  • Step 1

    Preheat the oven to 450°F.

  • Step 2

    Cut the tomatoes and onion into roughly 1-inch chunks.

  • Step 3

    Spread the tomatoes and onion evenly on a large foil-lined baking sheet.

  • Step 4

    Drizzle with avocado oil, then season with salt and Italian seasoning.

  • Step 5

    Roast in the preheated oven for 25 minutes, stirring once after 15 minutes. Broil for an additional 3-5 minutes until the tomatoes are slightly charred.

  • Step 6

    Warm the chicken stock in a small pot over medium heat until heated through.

  • Step 7

    Transfer the roasted tomatoes and onion to a blender. Add the hot chicken stock and blend until smooth. Season to taste.

  • Step 8

    For a creamier texture, stir in heavy cream if desired. Serve and enjoy with the no-yeast bread rolls for dipping.