Gluten-free Breakfast Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g flour, luten-free, liht
- 0.5 teaspoon ½ baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 ½ cube yeast
- 200 ml water
- 150 g low-fat quark
- 2 tablespoon rapeseed oil
- 1 egg yolk
- 2 Table spoons milk
- Sesame and poppy seeds
Print Recipe
Pin Recipe Instructions
- Put the flour, baking powder, sugar and salt in the mixing bowl and mix. Then make a well and crumble the yeast into it. Add the lukewarm water to the yeast and mix a little with the flour. Now add the quark and the oil and knead everything together well. Cover the bowl and let the dough rest for 30 minutes.
- Sprinkle some flour on a base and tip the dough with the dough card onto the flour. Knead again briefly by hand, then cut 8 pieces of equal size. Roll into balls under your hand and only stop when the surface is relatively smooth.
- Place the dough pieces on a baking sheet lined with baking paper and cover again and leave to rest for a good 20 minutes.
- Now whisk the egg yolk with the milk and brush the rolls with it. Sprinkle with sesame seeds or poppy seeds to taste, but they also taste good without the grains. Then bake at 180 degrees for 20 minutes.
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