Gluten-free light rolls
Gluten-free light rolls
Doses
18-20
kplCooking time
20
minutesThe recipe makes 18-20 rolls. You can halve the recipe to make 9-10 buns.
Ingredients
1 l +42°C water
2 pss dry yeast
2tspsalt
9 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
Preparation
- 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
Tip
- Thanks to their taste and texture, these buns are also suitable as hot dog buns.
Can I also put rapeseed oil on the bun?
Hi Tiina,
There is no oil in this recipe, but you can add oil if you wish. Oil makes the dough softer and improves the shelf life, but it is not a necessary ingredient.