Photo of Gluten-free white poppy seed bread rolls by WW

Gluten-free white poppy seed bread rolls

Points® value
Total Time
1 hr 30 min
1 hr 10 min
20 min
This meal is suitable for a Gluten Free diet; but with some of the ingredients used please do make sure you check the product labels.


Gluten free white bread flour

450 g, We used Doves Farm

Dried baking yeast

2 teaspoon(s)

Caster Sugar

2 teaspoon(s)


½ teaspoon(s)

Egg, whole, raw

1 medium, raw, beaten

Olive Oil

3 teaspoon(s)


325 ml, warm

Poppy Seeds

1 teaspoon(s), level


  1. Mist a muffin tray with cooking spray. Place the flour, yeast, sugar and salt in a large mixing bowl. Reserve 1 tsp of the beaten egg, then beat the rest with the oil and whisk into the warm water. Pour half the liquid into the dry ingredients and start mixing with a wooden spoon. Add the remainder gradually until you have a smooth well mixed soft dough.
  2. Place spoonfuls of the dough into the muffin tray. Round the top of each one with a wet spoon until smooth. Cover with a clean tea towel and set aside in a warm place or proving oven to prove for an hour.
  3. Preheat the oven to 220°C, fan 200°C, gas mark 6. Combine the reserved egg with a pinch of salt. Once the rolls have risen (they increase by about a third) brush the tops with the egg and sprinkle with the poppy seeds. Bake for 20-25 minutes until golden on top – check the bottoms to see if they are just brown to know that they are cooked through. Cool in the tin for 5 minutes before transferring to a wire rack.


These are best eaten the same day but freeze well and can be warmed through in a low oven once defrosted to freshen. The water for the dough should be hand hot – dip your finger in and if it's just comfortable, neither hot nor cold it's right.