Published On: Thu, Sep 15th, 2016

Gluten-free seeded brown rolls

Perfect for lunchboxes, snacks and picnics, this gluten-free seeded brown roll recipe is your new go-to roll recipe!

Gluten-free seeded brown rolls

Gluten-free seeded brown rolls

By Holland & Barrett  (www.hollandandbarrett.com)

Makes 12 | Prep 20 mins plus rising | Cook 20-25 mins | Calories 229 (per roll)

GF MF

Ingredients
  • 6 tbsp vegetable oil, plus extra for oiling
  • 450g (1lb) gluten-free brown bread flour blend
  • 2 tsp fast-action dried yeast
  • ½ tsp salt
  • 2 tsp caster sugar
  • 350ml (12fl oz) warm milk
  • 1 tsp cider vinegar
  • 2 free-range eggs, lightly beaten
  • 30g (1¼oz) mixed sunflower seeds and pumpkin seeds
  • 1 tbsp mixed poppy seeds and linseeds
Method
  1. Oil a 12-hole muffin tin. Sift the flour, yeast, salt and sugar together in a large bowl.
  2. Whisk the vinegar and eggs into the warm milk, then add to the flour. Bring the mixture together with your hand. It will be very sticky, but gradually work in the oil and fold through the pumpkin and sunflower seeds. Divide the mixture among the muffin holes, then leave in a warm place covered with an oiled piece of clingfilm for 1 hour.
  3. Preheat the oven to 180ºC/Gas Mark 4. Sprinkle poppy and linseeds over the top of the dough, then bake for 20-25 minutes, or until risen and golden brown. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Comments

Tags: , , ,