Gluten free and milk free rolls

AuthorTea
Yields1 Serving
 400 ml lukewarm water
 5 g dry yeast
 1 tsp sugar
 30 ml sunflower oil
 400 g Schar Mix B flour
 ½ tsp salt
 2 tbsp vegetable margarine
for brushing
 1 egg yolk
 pinch of salt
 sesam seeds (optional)
1

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.

2

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.

3

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.

4

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

 400 ml lukewarm water
 5 g dry yeast
 1 tsp sugar
 30 ml sunflower oil
 400 g Schar Mix B flour
 ½ tsp salt
 2 tbsp vegetable margarine
for brushing
 1 egg yolk
 pinch of salt
 sesam seeds (optional)

Directions

1

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.

2

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.

3

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.

4

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.

Gluten free and milk free rolls
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