Gluten-free wholemeal rolls with buttermilk

Ingredients for 1 servings:

• 1,000 g flour, gluten-free mix from CK user “kuechli61”
• 3 packs of yeast
• 20 g salt
• 40 g margarine, soft
• 500 ml buttermilk, lukewarm
• 1 egg(s)
• 175 ml milk, lukewarm
• Grains, e.g. sunflower seeds, pumpkin seeds, linseed, sesame,
• Spice(s), e.g. caraway, whole seeds
• Poppy, (Blue)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Prepare the gluten-free flour mix from CK user “kuechli61” and mix it with yeast, salt, and sugar. Weigh out the warm margarine and add it. Add the lukewarm buttermilk and milk. Knead the dough for 15 minutes, preferably in a kneading machine. The dough should be firm but not sticky. If necessary, use a scraper to loosen the very firm dough from the sides of the bowl and press it into the center. Let the dough rest for 10 minutes. Form the dough into approximately 17 rolls, each 100 g, and place them on a baking sheet lined with baking paper. Press a cross into each roll with a wet knife. Whisk the egg yolk with a little milk. Spread it on the rolls. Sprinkle the seeds, spices, poppy seeds, or a mixture of all of the above over the rolls and press down lightly. Let it rise in a warm place for approximately 20 minutes. Bake at 220°C for approximately 25 minutes. Tip: If you only bake the rolls for 22 minutes, you can then freeze them in portions and bake them fresh when needed.