Gluten-free Hearty 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 mixture, luten-free (Mix B from Schär)
- 350 g flour mixture, luten-free (dark mixture from Schär)
- 1 teaspoon Baking powder
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 cube yeast, fresh
- 400 ml water, lukewarm
- 4 tablespoon rapeseed oil
- 300 g herbal cream cheese
Print Recipe
Pin Recipe Instructions
- Put the two types of flour with baking powder, sugar and salt in the mixing bowl of the food processor and mix together. Then make a well and crumble the yeast into it. Put the lukewarm water on the yeast. Now add the cream cheese and the oil and knead everything together well. Cover the bowl and let it 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 off 15 equal-sized pieces. Roll into balls under your hand and only stop when the surface is relatively smooth. Place the dough pieces on a baking tray lined with baking paper and cover again and let rest for a good 20 minutes.
- Preheat the oven to 180 ° C (convection), then brush each roll with milk and make one good cut. Then bake for about 20 minutes, then leave to cool on a wire rack.
- These rolls are very tasty simply with butter, but any other hearty topping also tastes very good with them.
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