Gluten-free Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 13 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 70 g yourt, possibly lactose-free, room temperature
- 300 g flour, luten-free, e.., Mix B, bread mix
- 90 g flour, luten-free, e.., Schär, Mix it dark
- 280 ml sparkling mineral water
- 50 ml water, hot
- 30 g yeast, fresh, luten-free
- 20 ml olive oil
- 25 g sunflower seeds, round
- 30 g seeds, e.., Sesame, Chia
- 1 teaspoon salt
- 1 tablespoon cane sugar
Print Recipe
Pin Recipe Instructions
- It is best to prepare the sourdough mixture the evening before:
- 60 g flour, Mix B bread mix from Schär, gluten-free, 60 g lactose-free yoghurt, 40 ml mineral water (not too cold!) Mix 10 ml hot water and dissolve 10 g yeast in it. Mix all ingredients together well, ideally with a mixer or whisk. Cover with a tea towel and leave in the kitchen overnight. The bowl shouldn`t be too small! I put the whole thing near the warm kettle.
- It`s best to put 300 g and 30 g of sifted flour on the table for the next morning.
- On the next day, crumble 20 g of yeast onto the dough, add 1 tablespoon of cane sugar to the yeast and 1 teaspoon of salt aside. Then add 300 g of flour, as well as the ground sunflower seeds.
- Mix about 240 ml of carbonated mineral water and 40 ml of hot water so that it is lukewarm and add 20 ml of room-temperature olive oil and then pour everything into the bowl over the other ingredients, knead into a very smooth dough. I just worked with the dough hook on the mixer. The dough should come off the edge of the bowl with tears, then it is good.
- Cover again with the cloth and let stand for about 1 hour.
- Now preheat the oven to 250 ° C top / bottom heat.
- Now knead in the last 30 g of flour well (dough hook, mixer), cut approx. 9 - 10 rolls from the dough with a vegetable spoon and place on a baking sheet lined with baking paper.
- Brush the rolls with the following: Mix 10 g yoghurt with warm water so that it is lukewarm and spread thinly on the rolls with a cake brush. The kernels then stay better on the rolls. Then sprinkle these optionally with sesame, poppy seeds or pumpkin seeds. Cover and let rise in a warm place.
- Tip: place a taller vessel with hot water on the tray and cover the whole tray with a large linen cloth or foil or, best of all, wrap it in a large bag so that the rolls are not touched) Duration approx. 30 minutes.
- Squirt a little water into the hot oven and slide the rolls in with a small container of water. For more crust, spray the surface with warm water. You don`t have to, but I only have a laundry sprayer for baking bread rolls, it creates a little more crust. Now lower the temperature and bake at 200 ° C for about 30 minutes.
- Tastes like a bakery, like normal rolls.
- Tip: prepare double the amount and freeze. After baking, the crust is wonderfully crispy! Baking also works well on the bun roaster, a few times on medium setting. So you can always eat a fresh, crunchy roll in the morning.
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