Gluten-free white poppy seed bread rolls
1 hr 30 min
1 hr 10 min
This meal is suitable for a Gluten Free diet; but with some of the ingredients used please do make sure you check the product labels.
Gluten Free White Bread Flour
450 g, We used Doves Farm
Dried baking yeast
Egg, whole, raw
1 medium, raw, beaten
325 ml, warm
1 teaspoons, level
- Mist a muffin tray with cooking spray. Place the flour, yeast, sugar and salt in a large mixing bowl. Reserve 1 tsp of the beaten egg, then beat the rest with the oil and whisk into the warm water. Pour half the liquid into the dry ingredients and start mixing with a wooden spoon. Add the remainder gradually until you have a smooth well mixed soft dough.
- Place spoonfuls of the dough into the muffin tray. Round the top of each one with a wet spoon until smooth. Cover with a clean tea towel and set aside in a warm place or proving oven to prove for an hour.
- Preheat the oven to 220°C, fan 200°C, gas mark 6. Combine the reserved egg with a pinch of salt. Once the rolls have risen (they increase by about a third) brush the tops with the egg and sprinkle with the poppy seeds. Bake for 20-25 minutes until golden on top – check the bottoms to see if they are just brown to know that they are cooked through. Cool in the tin for 5 minutes before transferring to a wire rack.
These are best eaten the same day but freeze well and can be warmed through in a low oven once defrosted to freshen. The water for the dough should be hand hot – dip your finger in and if it's just comfortable, neither hot nor cold it's right.