Gluten-Free Overnight Sourdough Rolls
Gluten-Free Overnight Sourdough Rolls
An easy and hassle-free recipe for gluten-free sourdough rolls! Mix the dough in the evening and let it rise undisturbed in the refrigerator overnight. In the morning, spoon the rolls onto a baking sheet and bake them until they’re crispy on the outside and soft on the inside. They’re perfect as a fresh breakfast treat.
Servings
9-12
servingsIngredients
5 dl water (+42 degrees)
1 tsp dry yeast
1-2 tsp salt
4,5 dl Sourdough Bread Mix
Preparation
- Add the dry yeast, salt, and flour mixture to warm water. There’s no need to knead the dough. Thanks to the psyllium, the dough will swell into a thick porridge-like consistency.
- Cover the bowl with plastic wrap and refrigerate for 8–12 hours.
- In the morning, preheat the oven to 225 degrees and let the dough rise in a warm place. Use a spoon to place dollops of the desired size onto a baking sheet lined with parchment paper. Shape the rolls slightly with damp hands, if necessary.
- Bake for about 25 minutes and enjoy once it has cooled.
