10667-panini-del-fornaio-anna-morini-molino-merano

Gluten-Free Baker's Rolls

In collaboration with Anna Morini

Source: https://www.meranermuehle.it/rcp_recipe/gluten-free-baker%27s-rolls

Baking/cooking time

30-35 Minutes

Difficulty

easy

Ingredients

Makes 4 rolls

Portions

300	g	Mix Universal gluten-free
300	g	water, at room temperature
15	ml	extra virgin olive oil
5	g	salt
5	g	dry active yeast
1	teaspoon	sugar

Preparation

In a small bowl, dissolve the dry yeast in the room-temperature water, adding a small amount of the sugar called for in the recipe.
Pour the mix into a large bowl or the stand mixer. Add the water with the yeast and the salt, and start working the dough.
Knead for a few minutes, then add the extra virgin olive oil and continue kneading until you get a soft, smooth, easy-to-work dough.
Transfer the dough to the work surface and divide it into 4 equal parts.
Gently roll out each portion into a strip, then roll it up on itself. Roll the resulting piece out again and roll it up once more, creating the characteristic twist in the dough.
Place the rolls on a baking tray lined with parchment paper, cover, and let rise until doubled in volume.
Once risen, gently brush the surface with a little extra virgin olive oil and make a central cut in each roll.
Bake immediately in a preheated oven at 200 °C (390 °F) fan for about 30–35 minutes, until the rolls are nicely golden.Let cool slightly before serving.

Tip: For an even crispier crust, don't leave the rolls uncovered while rising: gluten-free dough dries out easily. Cover with cling film or a clean cloth until it's time to bake them.

In collaboration with @io_speriamo_che_celiacavo