French Rolls

French Rolls

French rolls

These gluten-free French Rolls are surprisingly easy to make, and best eaten on the day of baking.

  • 50 mins
  • Makes 8
  • Intermediate

INGREDIENTS

  • cornmeal, for sprinkling
  • 10g packet dry yeast
  • 500ml (2 cups) warm milk
  • 875ml (3½ cups) gluten-free flour
  • 10ml (2t) salt
  • sesame seeds, to sprinkle (optional)

METHOD

  1. Sprinkle the cornmeal over a baking tray. Mix the yeast and milk and set aside for 20 minutes. Mix the flour and salt and make a well in the centre. Add the milk mixture and beat with an electric beater fitted with a dough hook for 5 minutes.
  2. Use wet hands to shape the dough into 8 rolls and place on the prepared tray. Leave to rise for 20 minutes.
  3. Preheat oven to 200°C. Sprinkle sesame seeds over the rolls (if using) and place 4 ice cubes into the bottom of the oven to produce steam. Bake for about 20 minutes until browned. Cool on a wire rack.

Magazine issue date: May, 2015


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