Prep time
50 minutes
Cook time
30 minutes
Total time
1 Hours 20 minutes
Yield
09 Rolls
INGREDIENTS :
- 300 g warm oat milk
- 40 g sugar
- 5 g active dry yeast
- 50 g olive oil
- 7 g salt
- 210 g gluten-free 1-to-1 flour
- 100 g brown rice flour
- 75 g gluten-free oat flour
- 35 g tapioca starch
- Melted vegan butter for brushing
INSTRUCTIONS
- In a large bowl, combine warm oat milk, sugar and yeast and set aside until the mixture is frothy.
- Mix in olive oil until well combined. Add all the remaining ingredients and mix until the dough comes together. The dough will be a little sticky. Form a dough ball and place the dough in a clean bowl, cover and set aside for 30 minutes.
- Transfer the dough onto a floured work surface (use 1-to-1 or tapioca flour for dusting). Re-knead the dough for 1 minute and form a dough log.
- Prepare an 8×8” baking dish. Cut the dough log into 9 portions. Using your hands, roll each portion into dough balls and place them in the baking tray, lining 3 in a row. Brush the dough with melted butter. Cover and set aside for 1 hour.
- When ready to bake, pre-heat the oven to 350°F and once again, brush the dough with melted butter.