SOFT GLUTEN-FREE MILK BREAD ROLLS SUPER EASY
The recipe to prepare homemade soft and easy gluten-free milk bread rolls.
Working with gluten-free flours is not easy at all, that is well known, but with a bit of patience, you too at home will surely be able to prepare gluten-free leavened products or sweets.
Those of you who have been following me for a while know that I had to remove gluten due to intestinal problems that caused me terrible cramps and colics: with this diet, however, I manage to keep everything under control.
This has allowed me to experiment in the kitchen, especially with leavened products that I love so much.
Hence the recipe for these delicious milk bread rolls, easy to make!
Let’s see how I made them.
EMIMETTOAIFORNELLI advises:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz gluten-free bread flour
- 0.84 cup milk
- 3.5 tbsp olive oil
- 1.75 tsp active dry yeast (12 g fresh yeast)
- 2.5 tsp salt
Tools
- Stand Mixer
Steps
First of all, for those who need to activate the yeast (depending on what you use), just subtract 50 g of milk from the total recipe and then follow the instructions.
In a stand mixer bowl or a regular one to use hand mixers, pour the flour, milk, and yeast, work with the dough hook, and gradually add the oil; once well mixed, let it rest for 30 minutes.
After the time has passed, add the salt and give it another stir while the mixer is running.
I am used to making them in my dough because they make it softer, but if you don’t have time, you can skip this step.
If you decide to make them, you can find everything here –> EASY INSTRUCTION FOR BOWL FOLDSWith gluten-free, you just need to grease your hands well and do it twice at 40-minute intervals.
Then let it rest until it doubles.
At this point deflate the dough and place it on a lightly floured work surface: divide the dough into 6 pieces (about 2.6 oz each) and roll out the dough lengthwise with a rolling pin, as shown in the photo.
At this point roll it up tightly and then repeat the process: roll the dough out lengthwise and roll it up again.
Let it rise for another couple of hours.
At this point, preheat the oven to 392 degrees Fahrenheit, brush the rolls with a little milk, and bake for 15/18 minutes.
Of course, the baking time depends a lot on your home oven, adjust accordingly 🙂
Once out of the oven, give an additional milk brush and let them rest under a cloth for about ten minutes.
This will make them very soft.
The SOFT GLUTEN-FREE MILK BREAD ROLLS SUPER EASY are ready to be enjoyed.
Storage
They can be stored in a well-sealed bag for a couple of days: my advice is to heat them in the microwave for a few seconds to make them soft again.
Once cooked and cooled, you can also freeze them and pull them out when needed.
