Gluten-free and Yeast-free Rolls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 220 g flour mixture, luten-free, e.., Bread Mix B from Schär
- 200 ml milk or vegetable milk, e.g., Rice Milk
- 50 g butter or mararine
- 2 teaspoons baking soda
- 0.5 teaspoon ½ salt
- cores, e.g., Pumpkin seeds, sunflower seeds
- some water to brush on
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (convection). Knead all ingredients in a bowl to form a smooth dough, shape into small rolls and place on a baking sheet with baking paper.
- I brush the rolls with a little water before baking so they don`t dry out. Bake for about 20 minutes, then let cool down briefly.
- Although this recipe is very simple, it makes very soft and tasty buns. Both the flour and the kernels can be varied well, the rolls taste good, for example, with the dark bread flour from Schär, but then the amount of milk has to be increased.
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