Anyone on a gluten-free diet dreams of a soft, airy dough! At the beginning, it was extremely difficult for each of us to reach that level of baking so that our dough and pastries are like from a bakery, but with a little experimentation, experience and knowledge, it doesn’t have to be impossible anymore. What’s more, it’s very possible!
This is a recipe that doesn’t require a lot of time, and ingredients.. all you need is to follow it and go on this adventure in a relaxed way, without too many expectations so that you will be surprised at the end.
When I make pastries, I most often use the combination of Schar Mix B – Bread Mix, a mixture of bread flour and Schar dry yeast, which is also the case in this recipe.
AuthorTeaPlace water, sugar, and yeast in a mixing bowl. Mix well and leave for 5 minutes for the yeast to get activated.
When the yeast is activated, add oil, salt, and 300g of flour. Mix with a mixer until the dough becomes compact and smooth.
Put the remaining 100g of flour on the working surface. Remove the resulting dough from the bowl and transfer it to a working surface, then knead with gentle movements until all the flour is combined.
Shape into a ball and place in an oiled bowl with a lid, cover and leave for 15-20 minutes to double in size.
When the dough has doubled in size, sprinkle a little flour on the work surface, transfer the dough to it and knead it. Immediately after that, roll it out with a rolling pin to a thickness of about 7 mm. Make sure that the surface on which you roll out the dough is floured so that the dough does not stick to it.
Grace the dough with margarine, then cut it into 18 equal triangles. Roll each triangle into a roll, starting from the widest part to the narrowest.
Transfer the rolls to a pan covered with baking paper, and brush each one with the beaten egg yolk.
Bake for 20 minutes at 220ºC. When you see that the rolls are ready, take them out of the oven and cover them with a cloth. Leave them covered for 5-10 minutes and then serve them.
Ingredients
Directions
Place water, sugar, and yeast in a mixing bowl. Mix well and leave for 5 minutes for the yeast to get activated.
When the yeast is activated, add oil, salt, and 300g of flour. Mix with a mixer until the dough becomes compact and smooth.
Put the remaining 100g of flour on the working surface. Remove the resulting dough from the bowl and transfer it to a working surface, then knead with gentle movements until all the flour is combined.
Shape into a ball and place in an oiled bowl with a lid, cover and leave for 15-20 minutes to double in size.
When the dough has doubled in size, sprinkle a little flour on the work surface, transfer the dough to it and knead it. Immediately after that, roll it out with a rolling pin to a thickness of about 7 mm. Make sure that the surface on which you roll out the dough is floured so that the dough does not stick to it.
Grace the dough with margarine, then cut it into 18 equal triangles. Roll each triangle into a roll, starting from the widest part to the narrowest.
Transfer the rolls to a pan covered with baking paper, and brush each one with the beaten egg yolk.
Bake for 20 minutes at 220ºC. When you see that the rolls are ready, take them out of the oven and cover them with a cloth. Leave them covered for 5-10 minutes and then serve them.