The rice flour rolls are a recipe I created to use up some rice flour that was left over from other preparations.
Let’s say they were a bit of an experiment, but I have to say they turned out very good. Of course, the appearance is a bit different from rolls made with classic flour because they are paler.
They remain quite crunchy on the outside and with a good crumb on the inside.
If you want, you can use them to fill with cold cuts for a sandwich to take with you during working hours.
The rising time is a bit longer precisely because rice flour does not rise very quickly, but the result is very good.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Now it’s time to get to work and make some rolls with a slightly different but certainly very valid flour.
About 310 Kcal per roll
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 10 rolls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups water
- 0.53 oz fresh yeast
- 1 2/3 cups rice flour
- 4 1/3 cups all-purpose flour + 1/3 cup for the work surface
- 1 tsp and 1/2 of salt
Preparation of Rice Flour Rolls
Knead with a mixer or by hand, the result will be good regardless, it will just take more work.
In the stand mixer, place the lukewarm water, fresh yeast and let it dissolve, then add the rice flour and mix for a couple of minutes until the ingredients are well incorporated.
Next, add the salt, extra virgin olive oil, all-purpose flour and work for a few minutes until you get a well-blended and non-sticky dough.
Place the obtained dough in a large slightly floured bowl and let it rise for at least 3 hours or until doubled.
Once risen, pour the dough onto a floured work surface and divide it into 10 balls of about 3.5 oz each, place them on a baking tray lined with parchment paper and let them rise for about an hour.
Once our rolls have risen, bake them in a hot oven at 428°F for about 15 minutes, checking the cooking.
