Soft Buckwheat Rolls

It’s hard to make soft buckwheat rolls without adding flour. They tend to be dense and chewy.To overcome this problem, I used a different technique to make these without yeast by adapting a cream puff recipe. This is modified from Jaden’s profiterole recipe (below) that uses all purpose flour but here I used buckwheat flour instead. You might want to try it.

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Soft Buckwheat Rolls

1 cup water
1 stick butter (1/2 cup)
1 cup all purpose flour
1 good pinch of salt
1 cup eggs (4 large eggs)


Preheat oven 425F.

1.Bring water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction.  The flour will start absorbing the liquid — and a dough will form. Keep stirring to continue cooking the flour and cook for another minute..

2. Mix the eggs one at a time directly into the dough in the pot, mixing rapidly and the paste will go from shiny to slippery to sticky, let it cool slightly,

3. Spoon dough into a large gallon-sized zip lock(or piping bag. Use your hands to squeeze dough towards the bottom corner. Snip off just the tip of the bag, about 1/4″ of the tip. Pipe dough keeping the puffs 2-inches apart.  Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.

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I love cooking simple but delicious meals! I share tips for kosher, healthy living and approaches to treating cancer naturally by letting the body heal itself through nutrition and lifestyle change. Come join me in cooking and eating fresh, wholesome foods!

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One Response to Soft Buckwheat Rolls

  1. lesley says:

    How much buckwheat flour should be used…???
    Should i swoop the buckwheat for the all purpose flour…?

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