Monday, June 11, 2012

Allergy free plain dinner rolls recipe

This is my first attempt at dinner rolls. Next time I'm aim up in size for buns.

  • 3 cups Orgran all purpose flour
  • cup Orgran Gluten free gluten
  • 1 tbsp baking powder
  • ½ tsp sea salt
  • 1 tbsp Orgran No Egg
  • 1 cup goat’s milk
  • cup Nuttlex, melted
  • 1 cup club soda (just opened)
  • Spray olive oil

  • Grease a large baking tray.
  • Combine dry ingredients in a large bowl.
  • In a separate bowl whisk the goat’s milk and melted Nuttlex.
  • Slowly stir the two mixtures together.
  • Combine until a crumbly, sticky mixture forms.
  • Slowly add club soda until a rough, sticky dough forms (do not attempt to make it like normal bread dough and do not try to knead).
  • Dust your hands with flour and roll handfuls of dough into balls.
  • Place the dough balls evenly about the baking tray.
  • Spray the tops with olive oil. If using for savoury purposes mainly then you could sprinkle sea salt over the top of the rolls.
  • Bake in preheated oven at 180°C for about 30-35 minutes, making sure to place them on the highest possible shelf to prevent burning.
  • Place the rolls on a cooling rack.

  • Best served hot.
  • If you'd like to imitate the bought bread rolls, then make them short, fat sausage shaped and cut a small slice across the top of each on before baking.

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