20 grams (2 TBS) oil
25 grams (2 TBS) honey or sugar
90 grams (1/3 cup +1 TBS) milk (I avoid dairy and don't keep milk on hand. I do keep powdered coconut milk that I can mix up for use in recipes.)
200 grams sourdough starter (or discard) (add 7 g yeast if using discard)
160 grams (1⅓ cups + 1 tbsp) tapioca starch
155 grams gluten free flour
2 tsp baking powder
1 1/2 tsp salt
I use a muffin pan to bake these rolls. Before starting grease the muffin pan with shortening. (You can probably use a non stick spray but I prefer to grease them.)
Add water, psyllium husk, honey/sugar, oil, and milk to a medium-sized bowl and whisk to combine. Set aside for a couple of minutes for psyllium gel to form.
Add dry ingredients to the bowl of a stand mixer (or a large mixing bowl) and whisk to combine. Once psyllium gel is ready, add it to the dry ingredients along with the egg and the sourdough starter.
If you are using starter discard, add 7g of instant/active dry yeast. Knead the dough for 5 minutes with a stand or hand mixer and 10 minutes if you are mixing by hand. Kneading for a longer time allows the rolls to have an extra smooth surface without bumps!
Using an ice cream scoop, try to get about the same amount of dough in each muffin cup. You can smooth them with oiled hands if desired. Spray a piece of plastic wrap with non stick spray and cover the rolls. Place in oven to let rise. Use the dough setting. Let rise 3-3 1/2 hours.
If you are using starter discard with additional yeast, let the dough rise for 1 hour only. About 20 minutes before the rolls are done rising, start preheating the oven to 375F/190C.
Bake 30 minutes (210 degrees internal temperature) As soon as the rolls come out of the oven, generously brush them with melted butter, or plant butter, while they are still hot. You can eat the rolls right away, no need to wait for them to cool.
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