Summary

Ingredients

• 175 g flour (buckwheat flour), fine
• 100 g potato starch
• 100 g flour (luten-free mixture)
• 1 ½ teaspoon salt
• 1 packet yeast (yeast dough guarantor)
• 225 g water, lukewarm
• Olive oil for brushing
• some water

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Instructions

1. Preheat the oven to 220 ° C. Put a bowl of water in the oven.
2. Mix all ingredients without the oil and pour into a muffin tin (no paper liners). Let rise for about half an hour, then brush with a mixture of olive oil and water (1: 1) and bake for about 25 minutes.
3. The rolls taste best when they are warm, with herb butter. They are easy to freeze and then toast.