Recipes
Breakfast Rolls
There just isn’t much better than freshly baked bread rolls ...
Read the whole articleIngredients
- 5 dl water
- 50 g yeast or 17 g dry yeast
- 2 msk oil
- 2-3 tsk salt
- 1 msk Finax Psyllium
- 1 msk syrup
- 1 dl kesella
- 1-2 dl shredded carrots
- 2 dl oat flakes (gluten free)
- 500 g (ca 8 dl) Finax Glutenfri Mjölmix
Bruntes rolls
Yummy breakfast rolls with a taste of carrot. About 15 rolls.
This is how you do
- Dissolve the yeast in the luke warm water (37º C) and add Finax Psyllium. Let cool for 10 minutes.
- Add all remaining ingredients in dough machine and work the dough using dough hooks for about 5 minutes (leave aside ½ dl flour mix for the baking).
- Leave the dough to rest under a damp cloth for about 10 minutes.
- Apply the left over flour to the table top before working on the dough on the table surface. Shape the dough to a log of 8-10 cm in diameter with your hands, then divide it into 15 equal sized pieces.
- Place the pieces on baking paper on a baking plate and leave to rise for about 40 minutes.
- Spread egg over the dough pieces after they have risen and sprinkle with oat flakes.
- Bake in the oven at 225º C for about 15 minutes.
