Allergy free bread rolls recipe

Next time I bake these I'm cutting a slice in the top of each so they don't crack so wildly.

Ingredients

• 1 cup warm water
• ½ cup Nuttlex, melted
• ½ cup sugar
• 3 tsp Orgran No Egg whisked with 90mls water until thick
• 1 tsp salt
• 5 teaspoons baking powder
• ½ cup Orgran gluten free gluten
• 4 ¼ cups Orgran all purpose flour
• Goat’s milk for browning

Method

• In a large bowl stir together the water, melted Nuttlex, sugar, No Egg mixture and salt.
• Slowly add the baking powder, gluten free gluten and flour, adding the flour 1 cup at a time and beat in as much as you can. You may not use the entire amount of flour to reach a smooth and light workable dough. It should be fairly elastic
• Grease and dust with flour a large baking pan.
• Turn the dough out onto floured surface.
• Divide into up to 12 equal pieces, depending on the size of roll you’d like.
• Roll each piece into a smooth round ball.
• Place the balls in rows on the prepared pan.
• Cover for 15 minutes.
• Meanwhile, heat the oven to 180°C.
• Brush with goat’s milk for browning.
• Cut a slice into the top of each.
• Bake for about 40-45 minutes or until golden brown and cooked through.