Gluten-free oat rolls

Preparation

• Mix the dry yeast into the oat flour mix.
• Measure + 42°C water into a baking bowl.
• Gradually add the salt, oat flour mix and all-purpose flour mix, stirring all the time.
• Finally, knead the dough with the dough hook of an electric mixer or by hand for 5 minutes.
• The dough should be really soft and slightly loose to make soft and porous rolls.
• Use a tablespoon to lift the dough into mounds on a baking sheet and pat them into buns with the bottom of a floured tablespoon or with floured hands.
• The rolls can be quite chalky (bread-like) as they will still rise in the oven while cooking.
• Toast under a baking sheet in a warm place for 45 min.
• Prick the tops of the rolls with a fork and bake in a 250°C oven on medium heat for 20 minutes.