Bread rolls – great at breakfast, lunch or tea

Posted on: July 9th, 2013 by Isabels Free From

Gluten free bread rolls

 

Bread rolls – great at breakfast, lunch or tea

12 units approx.

Ingredients

125g Isabel’s dough balls
(plus 20g extra, if the dough is too soft to handle)
50g ground almond
50g butter
50g caster sugar
6g baking powder
2 medium size free range eggs
40ml water

Method:

Pre-heat the oven at 180ᴼC. and grease a baking sheet.

Place all the dry ingredients in a mixing bowl and mix well. Add the butter and rub in using your fingers until it resembles a crumble mix. Then make a well in the middle, add the eggs and half of the water. Beat all the ingredients together until it forms a soft, but firm enough to handle dough.

If required add a little more flour mix and mix well.

Grease your hands with vegetable oil and with the help of spoon scoop small amounts of the dough and place in your hands gently rolling the dough into balls. Then place each dough ball onto the prepared baking sheet, making a cross on top of each roll. You may need to wash your hand after rolling a few of the bread rolls as it might start to become sticky with dough.

Bake in the pre-heated oven for about 25 minutes or until light golden brown. Cool the bread rolls on a cooling rack and keep on an air tight container.

PS. The recipe lends itself to be made in a variety of flavours with coconut or lemon or filled with almond paste. The image above is of a savoury variety I made using chives, which was absolutely delicious serve with scrambled eggs.

Method

 

Other Serving Suggestions

 
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