Ingredients
The Three Main Ingredients
- 1 can (15 oz / 425 g) white beans, drained and rinsed (about 240 to 260 g drained)
- 2 large eggs
- 1½ teaspoons baking powder
Optional Seasonings
- ¼ teaspoon salt, to taste
- ½ teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Sesame seeds for topping, if desired
Ingredient Notes and Substitutions
White beans. Cannellini beans and Great Northern beans work especially well. Navy beans and butter beans (lima beans) are also good choices. Choose a plain canned variety with no added seasoning or sauce, and drain and rinse them thoroughly to remove the canning liquid, which can taste salty and make the batter too wet.
Eggs. Large eggs are the binder in this recipe, so they matter. Eggs at room temperature blend more smoothly into the beans, but cold eggs work as well. This recipe has not been designed for egg substitutes, and a vegan version would require a different formulation.
Baking powder. Use fresh baking powder for the best lift. If yours has been open for more than six months, test it by stirring a small spoonful into hot water: it should fizz right away. Baking powder that does not fizz will give you flat, dense rolls.
Salt. Canned beans may already contain salt, so taste your beans or check the label before adding extra. A small pinch or ¼ teaspoon usually rounds out the flavor nicely.
Garlic powder and Italian herbs. These turn a plain roll into a savory, bakery-style one. Dried oregano, thyme, rosemary, or basil are all good alternatives.
Sesame seeds. Sprinkled on top, they add crunch, nuttiness, and a classic dinner roll look. Poppy seeds, sunflower seeds, or everything bagel seasoning also work well.
Instructions
Drain and rinse the white beans thoroughly under cold running water. Pat them lightly dry with a paper towel to remove excess moisture. Beans that are too wet will produce a loose batter and gummy rolls, so this small step helps the texture.
Place the white beans, eggs, and baking powder in a blender or food processor. Blend until completely smooth, pausing to scrape down the sides as needed. Add the salt, garlic powder, or herbs now if you are using them.
The mixture should be thick and creamy, closer to a very thick batter than to a pourable one. If you see small pieces of bean skin, keep blending until the texture is uniform.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, or lightly grease a muffin pan if you want more uniform rolls.
Divide the thick mixture into 6 equal portions on the prepared baking sheet, leaving space between them. Because the batter is soft, the portions will spread a little, so give each roll some room. Alternatively, spoon the mixture into six lightly greased muffin cups. Smooth the tops with the back of a spoon.
Sprinkle sesame seeds or dried herbs over the tops for extra flavor and a homemade, bakery-style finish. Press the seeds in gently so they stay in place after baking.
Bake for approximately 25 to 35 minutes, depending on the size and thickness of the rolls. They should be lightly golden, firm to the touch, and cooked through in the center. A toothpick inserted in the middle of a roll should come out clean or with only a few dry crumbs.
If the tops are browning faster than the centers are setting, loosely tent the pan with foil and continue baking.
Remove the rolls from the oven and let them rest in the pan for 5 to 10 minutes. Then transfer them to a wire rack and allow them to cool slightly before slicing. The texture continues to set as they cool, which makes them easier to cut and less sticky.
Enjoy the rolls warm with butter, cream cheese, avocado, or your favorite savory spread. They also make a delicious accompaniment to soups, stews, and salads.