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Homemade Gluten Free Crusty Bread Rolls

Name: Homemade Gluten Free Crusty Bread Rolls
Prep time: 20 min
Cook time: 25 min
Ingredients: 410 g lukewarm water; 8 g salt; 50 g oil; 500 g Mix it! Universal; 1 package dry yeast; or; 21 g fresh yeast

12 people

2 hr

You will not be able to resist these crusty gluten free bread rolls when they come out of your oven. Serve fresh every time.

Warning: this recipe for gluten free bread rolls is dangerous. It’s very hard to stop yourself from gobbling them all up when you pull your tray of freshly baked bread rolls out of the oven and see their golden, crunchy crusts and smell their inviting aroma. You can just imagine how delicious they’ll be when you crack them open and spread their warm insides with butter. If you can control yourself even a little bit, these gluten free rolls are perfect for dunking in soups, for breakfast or lunchtime baps and for the classic appetizer with butter, olive oil and balsamic vinegar.

Cook

Preparation

in 20 minutes

Cooking

in 25 minutes

Cooling

in 1 hour and 15 minutes

Temperature

200-220 °C

Pour all the ingredients (in the order listed above) into a food mixer on a kneading setting, and mix on a slow setting for 30 seconds. Then increase the speed to medium and knead the dough for 5 minutes.
Then cover the bowl with a damp cloth and allow to rise for 40 minutes.
After the dough has rested, knead the dough by hand on a lightly floured work surface.
Separate the dough it into 80g pieces. Work the dough into balls to start off with, and then form into an oblong shape. Then place on a baking tray lined with baking paper.
If desired, roll in flour beforehand to give the rolls a rustic look.
Cover the rolls with a damp cloth and allow to prove for 30 minutes.
Preheat the oven to 200°C on a fan setting (210°C top/bottom temperature) and place an empty baking tin or tray on the floor of the oven (this needs to heat up with the oven).
After proving, place the rolls in the oven and pour 100 ml of water into the heated empty baking tray to produce steam. Close the oven and bake the rolls for 16 to 20 minutes, depending on the desired colour and thickness of the crust.
When baked, remove from the oven and allow to cool on a wire rack.

Ingredients

410

lukewarm water

salt

oil

500

Mix it! Universal

package

dry yeast