Gluten-Free Bread Rolls with Walnuts and Raisins
In collaboration with Fabio Nazzari
Source: https://www.meranermuehle.it/rcp_recipe/gluten-free-bread-rolls-with-walnuts-and-raisins
Baking/cooking time
20 Minutes
Difficulty
easy
Ingredients
for 12–13 rolls
| 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
- Place the mix, water, fresh yeast, sugar, salt and olive oil in the bowl of a stand mixer. Mix with the paddle attachment until the dough is smooth and evenly combined.
- Roughly chop the walnuts and add them to the dough with the raisins. Mix briefly on low speed to distribute evenly, without overworking the dough.
- Divide the dough into portions of approximately 80–100 g. With lightly oiled hands, shape into rolls and arrange them on a baking tray lined with parchment paper, leaving enough space between them.
- Leave to rise in a warm, draught-free place until doubled in size. Rising time will vary with room and dough temperature.
- Preheat the oven to 170 °C (338 °F). Bake for approximately 20 minutes, until evenly golden brown. Adjust the baking time to the oven and size of the rolls. Transfer to a wire rack and leave to cool.
Chef’s tips:
Distribute the walnuts and raisins evenly, mixing only briefly after adding them. These rolls pair well with sweet toppings as well as mature and blue cheeses.
In collaboration with @fabionazzari
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