My weekly bread roll baking on a Sunday morning to restock the freezer for the week. I usually like to mix it up a little each week with a plain or seeded topping. These are glazed with an egg wash and topped with seeds.
Remember to pop a pan of water in the bottom of the oven and mist water over your rolls just before they go into the oven. That’s how you’ll have a lovely soft crumb and fine crust like these babies.
Made with FG Roberts traditional bread flour. Scroll down for the recipe.
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Gluten Free Bread Rolls
6 large or 8 small rolls
430gm water, heated to 40c
7gm olive oil
330gm FG Roberts traditional bread mix
Heat oven to 210c and line a baking tray.
Place the warm water and sugar into a bowl and mix to combine.
Sprinkle the yeast over the warm water, cover and allow to bloom.
Once the yeast has bloomed, add the oil, vinegar and then the bread flour
Mix until a dough is formed. Don't worry at this stage it will look a little shaggy!
Turn dough onto a floured surface and knead for about 5-8 minutes until smooth.
Divide the dough into 6-8 pieces and roll into balls. Keep the pieces of dough under a damp cotton cloth to keep the dough from drying out
Place the rolls onto a baking tray allow space for the rolls to double in size.
Cover with lightly oiled cling wrap or cover with a damp cloth.
Place rolls in a warm place until double in size.
Uncover the rolls once double in size, glaze with an egg wash and seeds of choice
Spritz lightly with water and place into the preheated oven with a pan of cold water in the bottom of the oven.
Turn the temperature down to 200c and bake 13 minutes then reduce the oven temperature to 175c for a further 37 mins. Allow to cool completely before cutting.
Misting with water just before going into the oven stops the crust from forming too quickly and will result in a smooth, crisp crust.
For a deep golden crust and to help toppings stay in place, lightly brush with beaten egg mix with a splash of water.
Gluten free bread must be completely cold before slicing.
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