Colorful bread rolls
In collaboration with Anna Morini
Source: https://www.meranermuehle.it/rcp_recipe/colorful-bread-rolls
Total time
1 Hours
30 Minutes
Baking/cooking time
20-25 Minutes
Rest time
60 Minutes
Difficulty
easy
Ingredients
for 8 rolls
| 400 | g | Universal Mix gluten-free |
| 400 | g | water |
| 5 | g | dried yeast |
| 4 | g | salt |
| 2 | tablespoons | extra virgin olive oil |
| 1 | tablespoons | honey |
| 1 | tablespoons | turmeric |
| q.s. | seeds for topping, to taste (optional) |
Preparation
- Combine the mix, turmeric and salt in a large bowl. In a separate container, dissolve the dried yeast and honey in the water. Pour into the dry ingredients, add the olive oil and stir with a spoon.
- Mix first with the spoon, then briefly by hand until a soft, even dough forms. No stand mixer is needed.
- Divide the dough into 8 portions. Lightly oil your hands and shape each portion into a smooth, round roll.
- Place the rolls on a baking tray lined with baking paper. Sprinkle with seeds if desired. Cover and leave to rise in a draft-free spot for about 1 hour, until doubled in volume.
- Preheat a conventional oven to 240 °C (464 °F). Bake the rolls for 12 minutes, then lower the temperature to 190 °C (374 °F), switch to fan/convection mode and bake for another 3 minutes. Alternatively, bake in a preheated oven at 180 °C (356 °F) for approximately 20–25 minutes. Check browning and that the rolls are cooked through. Let cool slightly before serving.
Natural color variations
Yellow: Add 1–2 tsp turmeric or a pinch of saffron.
Red/Pink: Replace part of the water with beetroot juice or add 1 tbsp tomato paste.
Green: Mix in puréed spinach or a small amount of matcha powder.
Black: Use a small amount of food-grade vegetable charcoal, checking suitability and possible contraindications first.
Note: When adding vegetable juices or purées, adjust the total liquid quantity to maintain the correct dough consistency.
In collaboration with @io_speriamo_che_celiacavo
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