Bruntes rolls

Ingredients

  • 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

  1. Dissolve the yeast in the luke warm water (37º C) and add Finax Psyllium. Let cool for 10 minutes.
  2. 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).
  3. Leave the dough to rest under a damp cloth for about 10 minutes.
  4. 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.
  5. Place the pieces on baking paper on a baking plate and leave to rise for about 40 minutes.
  6. Spread egg over the dough pieces after they have risen and sprinkle with oat flakes.
  7. Bake in the oven at 225º C for about 15 minutes.

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