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Gluten Free Brown Bread Rolls

Makes 8 brown rolls

Warm these small brown bread rolls before serving at breakfast, lunch or supper. Wrap and freeze any rolls not eaten on the baking day so they can be enjoyed on another occasion. Alternatively, you may like to bake Gluten Free White Bread Rolls.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 1 egg white
  • 2 tsp sugar
  • ¼ tsp salt
  • 2 tbsp oil
  • ½ tsp vinegar
  • 200ml milk
  • 250g FREEE Brown Bread Flour
  • 2 tsp quick yeast
  • oil, for tins
  • flour, for dusting
  1. Rub some oil around the inside of 8 Yorkshire or muffin tin holes.
  2. Put the egg white, sugar, salt, one spoon of the oil, the vinegar and milk into a bowl and whisk well.
  3. Add the flour and yeast, and mix into a smooth thick batter.
  4. Cover with an upturned bowl and leave in a warm place to double in size for 1-2 hours.
  5. Sprinkle the last spoon of oil over the batter and use a spatula to turn the mixture a couple of times in the bowl, to form an oily, doughy mass.
  6. Divide the doughy mass between the holes of the Yorkshire or muffin tin.
  7. Cover loosely with a clean tea towel and leave to rise for 35-40 minutes.
  8. Pre-heat the oven.
  9. Sprinkle some flour over the top of the rolls and bake for 15-20 minutes.
  10. Transfer the rolls to a wire rack and allow to cool completely before slicing.
  11. Re-heat the rolls for a couple of minutes before serving.

Equipment

8 cavity Yorkshire pudding or muffin tray, 2 mixing bowls and clean tea towel

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

15-20 minutes

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Ingredients

Change Quantities:
  • 1 egg white
  • 2 tsp sugar
  • ¼ tsp salt
  • 2 tbsp oil
  • ½ tsp vinegar
  • 200ml milk
  • 250g FREEE Brown Bread Flour
  • 2 tsp quick yeast
  • oil, for tins
  • flour, for dusting

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