Recipe from: Johanna from glutenfreerecipeworld.de
INGREDIENTS: for 9 rolls
- 160 g Ruut cassava flour
- 50 g tapioca starch
- 80 g light rice flour
- 1 teaspoon psyllium husk powder
- 1/2 tsp xanthan gum
- 1 pinch of salt
- 35 g sugar + 1 tsp sugar
- 21 g fresh yeast
- 260 ml warm milk, approx. 36 degrees warm!
- 70 g very soft butter
- 1 egg, size M
- 1 egg yolk
- 1 tablespoon milk
- 1 tsp sugar
Tip :) Only use a kitchen scale for our recipes and to weigh the flour.
- Mix the Ruut cassava flour , tapioca starch, rice flour, psyllium husk powder, xanthan gum, salt and sugar (35 g) in a bowl. Make a well in the middle, crumble in the yeast, sprinkle 1 teaspoon of sugar over it and pour 100 ml of the warm milk (approx. 36 degrees warm!) over it. Cover and let rise in a warm place for about 15 minutes. Small bubbles should form.
- Add the butter, the egg and the remaining warm milk and knead into a smooth dough with a hand mixer or a food processor for about 5 minutes. The dough will still appear very soft at this point, but will firm up a little if left to stand for a while. Cover the dough and let it rise in a warm place for about 30 minutes.
- Place the dough on a well-floured work surface and knead lightly, it's more of a fold than a knead. Use enough flour here so that it doesn't stick to the work surface.
- Form the dough into a roll and cut into 9 equal parts. Form round balls from the parts, flatten them a little and place them on a baking tray lined with baking paper (see tips!) . The individual dough blanks should touch each other very lightly. It is best to always place three in a row so that you end up with a rectangle of 3 x 3 rolls.
- Let the blanks rise uncovered in a draft-free, warm place for 30-40 minutes. They should have increased significantly. Preheat the oven to 220° C, top and bottom heat.
- Mix the egg yolk, milk and sugar and carefully brush the rolls with it. Do not press too hard, otherwise the buns will collapse. Bake the milk rolls for 16 minutes until golden brown, allow to cool and serve immediately.
- When shaping the buns, make sure that the surface of the buns is smooth, i.e. has no cracks. The best way to do this is to roll the dough balls in a circle between your hands. Sort of like you'd rub your hands together. However, there should not be too much flour on the dough, otherwise the dough will only slide back and forth but will not form a smooth surface. They look nicer this way after baking.
- The dough looks very soft and "brittle". So don't try to knead it too much after it has risen, but rather fold it. That way it doesn't stick to your hands all over the place. Even if you think you need more flour when forming the bun, try to work with as little flour as possible!
- After baking, the buns are still very soft. First let them cool down a bit on the baking sheet and only then push them onto a wire rack. Don't try to flip them or pull them apart. When they're completely cool, they're more stable.
- The recipe sounds more complicated than it actually is. Some things are difficult to put into words, but once you start baking the buns, you'll find that it's not that difficult. We want to give you as many tips as possible so that you can make the rolls a success.