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Gluten-free light rolls

Gluten-free light rolls

Recipe by Helka Tukiainen
0.0 from 0 votes


Cooking time



The recipe makes 18-20 rolls. You can halve the recipe to make 9-10 buns.



  • Mix the dry yeast into the light flour mix.
  • Measure + 42°C water into a baking bowl.
  • Gradually add the salt and the light 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, so that the buns are soft and porous.
  • Using a tablespoon, lift the dough into mounds on either a baking sheet or an oven tray and pat them into buns with the bottom of a floured tablespoon or with floured hands.
  • Make two incisions on the surface of the rolls with a serrated knife and rise them under a baking sheet in a warm place for 45 minutes.
  • Bake in a 250 degree oven on medium for 20 minutes.

    BLOG in Helkan's Kitchen


  • Thanks to their taste and texture, these buns are also suitable as hot dog buns.

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