My favorite spice rolls

Ingredients for 4 servings:

• 100 g gluten
• 50 g soy flour
• 1 tbsp Flour, Teff-
• 10 g yeast, fresh
• 1 cup of water, warm
• 2 tsp powder (no egg powder, vegan egg substitute)
• ½ tsp honey or agave syrup
• 3 tbsp flaxseed, gold
• 2 tbsp sunflower seeds, or mixed seeds
• extra bread spice mix, or to taste*
• some salt
• possibly flaxseed, about 1 tbsp, or some black cumin, sesame, some coarse salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

crispy rolls, low carb, delicious and easy to make

In a cup, dissolve the yeast with the No Egg powder, honey, and lukewarm water and let it rise. Meanwhile, mix the gluten, soy flour, teff flour, spices, seeds, and flaxseeds thoroughly. Using a spatula, combine the yeast mixture and the bread mix. Let everything rise in a warm place for at least 30 minutes. Preheat the oven to 190-200°C (375-400°F). Once the dough has risen, divide it into 4 pieces and shape into rolls – do not over-knead to retain their fluffiness. Coat each roll in flaxseed or sesame seeds, then place on a baking sheet lined with parchment paper. Let it rise briefly again, if desired, and then bake in the oven for about 20 minutes. If necessary, let the steam evaporate with the oven off and the door open. They are delicious when crispy and no longer moist in the center. The rolls taste best fresh and will keep for 2-3 days (but will firm up day by day). If you don’t like spicy rolls, you can leave out the caraway seeds, etc., as well as the coating of linseed and black cumin, etc. Then they won’t be spiced rolls, but they’ll still be very tasty. *Fennel seeds, anise, caraway, cumin, allspice, chili flakes.