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Gluten-free overnight rolls

Gluten-free overnight rolls

Recipe by Virtasalmen Viljatuote Oy
4.1 from 10 votes
Cooking time



Gluten-free overnight rolls are easy to make! Mix the ingredients in a bowl in the evening, toast in the fridge and have freshly baked buns in the morning. This recipe is worth teaching to every baker in the family!


  • Soak the yeast in lukewarm water and add the salt and flour mix. Mix until smooth. There is no need to knead the dough. The dough will swell into a thick porridge after resting for a while.
  • Cover the bowl with cling film and refrigerate for 12-18 hours.
  • Use a spoon to scoop out bun-sized nuggets onto the baking tray. If you wish, you can shape the rolls with moistened hands. Bake at 225°C for about 20 minutes.


  • If you wish, you can replace some or all of the teff porridge flakes with another product from Virtasalmen Viljatuote, such as oat flakes, milled flaxseeds or crushed buckwheat groats. The dough should remain a thick porridge.

    NOTE! The sorghum flour mix will swell after resting overnight.


  1. The problem is to find products that are definitely not oats and other cereals like rye, wheat and barley, oats in tests caused high reactions,

    I would like to get some guidance from you on how to make bread etc.

    Thank you

    1. Hi Pertti,

      In that case, all our flour mixes are suitable for you, except for the oat flour mix 🙂 All our products are gluten-free (no wheat, rye or barley) and oats are only used in oat products. On our website you will find lots of bread and roll recipes to suit your diet.

      For example, this overnight rolls is an easy recipe and I recommend trying it!

    1. Hi Jaska,

      Seeds are a little extra 🙂 It's easy to dress up the rolls by sprinkling seeds or cheese on top before baking.

  2. I have tested this recipe three times (using oats instead of teff). And each time I get flat patties. Now I no longer think it's my fault. :O

    1. Hello,

      Sounds like the dough was left too loose or the yeast was not right. Have you tried adding more flour, e.g. 3.5-4 dl? The amounts of flour taken with Desimita are very baker specific, so our 3 dl may be too little for you. Small teff flakes and oatmeal, also probably size differently, so this may also contribute to the looseness of the dough.

  3. The first time I made them and they were absolutely wonderful. I swapped the porridge flakes for your dark flour mix. I raised in the fridge for 13h. No more need for store bought rolls, yum.

  4. Hello! I have tried this instruction twice, without success. The dough stays loose after rising and the buns become all flat and spread to the sides. Doesn't resemble buns at all 😂

    1. Hello,

      Hmm... Sounds like there was too little flour in the dough or the dry yeast was no longer in good condition. However, we did notice a slight difference in the batches of durra flour mix, so I would bet that the culprit this time is the difference in the batches of flour mixes used to make the dough. If you have psyllium at home, you can add 0.5-1 tsp to the flour mix. You can also add the Durra flour mixture a little at a time to the dough. The dough should remain quite loose to make the rolls soft.

      I hope this helps!

    1. Hello,

      We haven't tried it with this recipe yet, but it should work with other flour mixtures 😊

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