Gluten-free Crusty Bread Rolls

Method

• 1)

  Mix the yeast and sugar together, add the warm water while stirring. Let the yeast-mixture stand for about 5 minutes until bubbles are formed and the yeast is activated.

• 2)

  Add the flour, buckwheat flour, physilium husk and salt to a mixing bowl and mix the flour, using a mixer with dough hook or a spatula.

• 3)

  Add the sunflower oil, yogurt and the yeast-mixture. Mix everything together on slow speed for 1 minute and on medium speed for 3 minutes.

• 4)

  Cover and let stand for 30 minutes at room temperature.

• 5)

  Knead the dough on a floured surface, shape it into a rectangle and cut into 6 equal-sized squares. Take the dough and fold the 4 corners inside, do this twice to shape the buns.
  Put the folded bread rolls on a baking tray lined with baking paper

• 6)

  Cover with a damp tea towel and let rise at room temperature for 40 to 45 minutes or until the bread has doubled in size. If you like, cut them in or make them a little moist and put cheese or grains on top.

• 7)

  Preheat the oven to 225°C conventional heating (top-bottom heat). Place an ovenproof dish or a second baking tray on the lowest rack in the oven.

• 8)

  Put the bread rolls in the oven, pour a little water on the bottom tray or the ovenproof dish and close the oven.

• 9)

  Bake the crusty bread rolls in about 22 minutes until golden brown.