BREAD ROLLS WITH WALNUTS AND RAISINS WITH UNIVERSAL MIX GLUTEN-FREE
von Fabio Nazzari
Ingredients
| 500 | g | Universal Mix gluten-free |
| 450 | g | water |
| 10 | g | fresh yeast |
| 50 | g | sugar |
| 10 | g | salt |
| 100 | g | raisins |
| 100 | g | walnuts |
| 30 | g | extra virgin olive oil |
Preparation
KNEADING TIME: Place the gluten-free mix, water, yeast, sugar, salt and olive oil in the mixer bowl. Mix with the paddle attachment until the dough is smooth and homogeneous. Roughly chop the walnuts and add them with the raisins. Mix briefly at low speed until evenly distributed, avoiding excessive mixing.
SHAPING: Divide the dough into portions of approximately 80–100 g. With lightly oiled hands, shape into rolls and place well apart on a baking tray lined with baking parchment.
LEAVENING: Leave the rolls in a warm, draught-free place until doubled in volume. Proofing time varies with room and dough temperature.
BAKING: at 170 °C (338 °F) for approximately 20 minutes.
Tip: Distribute the walnuts and raisins evenly without overmixing. These rolls work beautifully with sweet toppings and with mature or blue cheeses.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
