Gluten-free buckwheat rolls

Ingredients for 1 servings:

• 250 g buckwheat flour
• 1 packet of dry yeast
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp bread spice mix
• 200 ml water, lukewarm
• 1 tbsp olive oil
• 2 tbsp sunflower seeds

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

gluten-free, vegan

Soak the sunflower seeds in water and set aside. Mix the buckwheat flour, dry yeast, salt, sugar, and bread spice and mix with olive oil and warm water to form a smooth dough. Let the dough rise for 30 minutes. Drain the sunflower seeds and stir them into the dough. Form small rolls with wet hands. It works best if you wash your hands after making 1-2 rolls. Let the rolls rise for about 20 minutes and bake at 180°C (convection oven) for about 25 minutes. Makes 8 small rolls. The rolls keep well in the refrigerator and can easily be frozen and thawed in a toaster.