Gluten-Free Roll Buns
Gluten-Free Roll Buns
These rolls are easy to make with just a few ingredients and turn out delicious. They stay soft for 2–3 days when stored in a paper bag. You can find the same recipe on the package of our sourdough bread mix.
Servings
8
servingsIngredients
5 dl water (42°C)
11 g dry yeast
1,5-2tspsalt
5.5 dl Cereal product: Sourdough bread mix
Preparation
- Combine the dough ingredients in a bowl and mix until smooth. Let the dough rise for about an hour in a tightly covered bowl. You can, for example, cover the bowl with plastic wrap and a cloth.
- Turn the dough out onto a well-floured surface and flip it over once so that there is flour on both sides of the dough. This will prevent the dough from sticking to your hands or the surface.
- Roll out the dough into a rectangular sheet about a few centimeters thick, and cut it into eight pieces using a pizza cutter.
- Place the pieces on a baking sheet lined with parchment paper and bake at 225 degrees for about 25–30 minutes. Let cool for a moment, then cut the pieces in half before serving. Store under a cloth or in a paper bag at room temperature.
Tip
- Tip! This recipe also works well for round rolls and baguettes.
