Gluten-free honey rolls with poppy seeds and sesame
Gluten-free honey rolls with poppy seeds and sesame seeds that will take you back to your childhood.
Ingredients
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- 250 g Bakery mix Liana
- 100 g Bread mix white Liana
- ½ cube of yeast
- 300 ml warm milk
- 50 ml of oil
- 30 g of sugar
- pinch of salt
Next we need
- Liana rice flour for sprinkling
- 50 ml water + ½ tbsp Liana rice flour for spreading before baking
- sesame and poppy seeds for sprinkling
- 100 ml water + 1.5 tbsp honey for spreading after baking
- Add 1 tablespoon of sugar and crushed yeast to 100 ml of warm milk. Let the yeast rise.
- In a food processor, we prepare the dough from the listed ingredients and leaven with leavened yeast and let it rise, covered, in a warm place for 60 minutes.
- Knead the leavened dough and divide it into 6 parts on a floured work surface. Make a loaf from each part, cover and leave to rise for about 10-15 minutes.
- Roll out a triangle from each loaf and roll it into a roll. Place them on a sheet lined with paper about 2 cm apart and leave to rise for another 10-15 minutes. Mix rice flour in water, coat the rolls and sprinkle with poppy seeds and sesame seeds.
- Place a small tray on the bottom of the oven and heat the oven to 230°C. Place the tray with the rolls, pour approx. 250 ml of boiling water into the lower tray and bake for 10 minutes. Then reduce the temperature to 180°C, remove the bottom tray and bake for approx. 15 minutes. Immediately after taking it out, apply the syrup that we prepared by mixing water and honey. Let the rolls cool.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 250 g Bakery mix Liana
- 100 g Bread mix white Liana
- ½ cube of yeast
- 300 ml warm milk
- 50 ml of oil
- 30 g of sugar
- pinch of salt
Next we need
- Liana rice flour for sprinkling
- 50 ml water + ½ tbsp Liana rice flour for spreading before baking
- sesame and poppy seeds for sprinkling
- 100 ml water + 1.5 tbsp honey for spreading after baking
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