This year I decided to demystify gluten-free leavened dough. I’ve baked bread many times already, pizza as well, but sweet recipes with leavened dough poorly. I made walnut and poppy seeds and that’s where I stopped. Recently, these rolls caught my eye on Pinterest and I didn’t wait long to make them.

  • 470 g Schar Mix b flour (if the dough is very sticky, add up to 30 g of flour if necessary)

  • 10 g of dry yeast

  • 6 tablespoons sugar

  • 1/2 teaspoon baking powder

  • 2 eggs

  • 230 ml of lukewarm water

  • 225 g of melted butter

  • 2 eggs

  • 2 tablespoons density to roll out the dough

  • bun filling jam

  • powdered sugar for sprinkling

Put flour (470 g), yeast, sugar and baking powder in the bowl of a stand-alone mixer and mix the ingredients. Add water, eggs and melted chilled butter. Mix on medium speed until dough forms. If it is very sticky and cannot be shaped into a ball, add some more flour. Take the dough out of the bowl and knead briefly to form it into a ball (the dough must be soft). Sprinkle the work surface with density and roll out the dough into a rectangle (do not knead the density into the dough, use it only to roll out the dough so that it does not stick). Cut horizontally into strips and cut triangles from them. Put a teaspoon of stuffing on each triangle and wrap the dough in a roll. Arrange the rolls in a tin covered with baking paper and leave for 15-20 minutes in a warm place. When stacking the rolls, spread them apart a bit (because they will rise during baking) and be sure to arrange them so that the tip of the triangle is below (otherwise, during baking, this part will separate from the rest). Bake for 15-20 minutes in an oven preheated to 180 ° C. Sprinkle with powdered sugar if desired.

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