Gluten-free white rolls

1. We prepare yeast from about 150 ml of lukewarm water, sugar and yeast, which we let rise for about 10 minutes.
2. Put the Rolls mix, salt, remaining water, prepared yeast in a bowl and mix with a mixer with kneading paddles for 3 minutes.
3. Finally, add the oil and mix thoroughly.
4. Cover with cling film and leave to rise in a warm place for 30 minutes so that it doubles in volume.
5. Turn the dough out onto an oiled surface, work it, divide it into 10-12 equal parts and shape the rolls with oiled hands.
6. Place on a greased or paper-lined tray, cover with cling film and leave to rise for another 30 minutes.
7. Brush the rolls with a mixture of water and oil.
8. Heat the convection oven to 230°C, put the leavened rolls in and place a tray with water on the bottom of the oven, which will create steam during baking. Bake for 15-18 minutes until golden brown. Leave to cool on a wire rack.

Good tip 1:
In order for the pastries to taste fresh even days after baking, it is advisable to heat them in the microwave for about 30 seconds before consumption.

Good tip 2:
For a crispier crust, replace vegetable oil with olive oil.