Gluten-free rolls

Ingredients for 1 servings:

• 250 g flour, gluten-free, light
• 50 g buckwheat flour
• ½ tsp sugar
• 15 g yeast, fresh
• 100 ml yogurt
• 150 ml water, cold
• 1 tsp, heaped salt
• Sunflower oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 2 hours 40 minutes

with cold yeast dough

Mix the flour and buckwheat flour in a mixing bowl. Make a small well in the center, add the yeast, and sprinkle the sugar on top. Now pour in the cold yogurt and cold water. Knead for about 5 minutes, then add the salt and knead well again. Place the dough in a covered bowl in the refrigerator overnight. In the morning, let it rise at room temperature for about 1 hour. Then tip it out onto a lightly floured surface and sprinkle with flour. Do not knead, but rather press it out into a rectangle. Then fold it in on all four sides and repeat this process. Cut the dough into 10 to 12 equal pieces and roll them lengthwise along the cut surface. Carefully roll them into oblong rolls, using little pressure. Place them on a baking sheet lined with baking paper and let them rise, covered, at room temperature for 40-50 minutes. Then score them lengthwise with a sharp knife. Preheat the oven to 220 degrees Celsius (convection oven). Place the rolls in the oven and spray with water. After 5 minutes, reduce the temperature to 200 degrees Celsius and bake for another 15 minutes. Before the final 5 minutes, brush each roll with a little sunflower oil.