Recipes
Breakfast Rolls
There just isn’t much better than freshly baked bread rolls ...
Read the whole article
Ingredients
- 50 g yeast
- 5 dl milk (37°C)
- 2 tbsp Finax Psyllium
- 2 tbsp Finax Fibrex
- 3 dl oat flakes (gluten free)
- 1 dl lingonberry jam
- 2 tbsp oil
- 2 tsp salt
- 550 g (ca 9 dl) Finax Glutenfria Mjölmix
Oat lingonberry buns
Snack– or breakfast-buns, it´s up to you! Yields about 15 pcs.
this is how you do:
- Dissolve the yeast in the luke warm milk (37ºC ) and add Psyllium. Leave to cool for 10 minutes.
- Mix in all other ingredients by machine with dough hooks for about 5 minutes (leave aside 60 g (1 dl) Mjölmix for later, as well as some oat flakes (gluten free) to sprinkle on top). Let the dough rest in the bowl for about 10 min.
- Spread flour over the table surface and pour out the dough. Rub flour on your hands and divide the dough into 15 pieces and form them into buns.
- Place the buns on baking paper on a tray. Then leave to rise for about 40 minutes under a damp cloth. Set your oven at 250°C.
- Brush or spray the buns with water, sprinkle with oat flakes (gluten free).
- Bake in the middle of the oven for 10-12 minutes.
- Leave to cool on a grill to allow airflow.
TIP
- For added flavor – sprinkle with pumpkin seeds!
