GLUTEN FREE POTATO BREAD ROLLS
This is a recipe from Friendly Food Recipes for Life by Royal Prince Albert Hospital Allergy Unit. This dough produces a very acceptable bread roll. It has a bagel-like crust and chewy texture. Potato rolls can be frozen. Wrape them in foil to reheat in oven. Original recipe did not give a quanity for salt, so not sure if this is the correct amount.
Provided by jackandfiona
Categories Yeast Breads
Time 1h42m
Yield 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Combine warm water, yeast and half the sugar. Allow to stand for 10 minutes.
- Add oil and potatoes to yeast mixture.
- Stir in 1 cup potato flour along with salt.
- Add 2 beaten eggs.
- Beat 1 minute with wooden spoon.
- Stand in warm place until mixture forms a sponge. It willrise and look foamy.
- Add rest of flour to make a firm dough.
- Stand in warm place until doubled in bulk.
- Using extra potato flour, shape dough into rolls. Place on lightly oiled oven trays.
- Cover with plastic wrap.
- Stand in warm place and let rise.
- Uncover and glaze with beaten egg (whole egg).
- Bake at 190 deg C for 10-12 minutes.
Nutrition Facts : Calories 127.9, Fat 3.7, SaturatedFat 0.6, Cholesterol 23.7, Sodium 183.7, Carbohydrate 21.6, Fiber 1.4, Sugar 3.7, Protein 2.5
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