Gluten-free sourdough rolls with chocolate and nuts

1. Put the ingredients from day 1 in a bowl, mix with a spatula and leave covered in a warm place to rise for 12 hours.
2. Put the leaven from day 1 into the food processor, add the Bakery mix, lukewarm milk, a pinch of salt, oil and sugar and mix for 5-7 minutes to make a smooth dough.
3. Put the dough on a floured board, mix it a few times and make a loaf. Place in a plastic bowl, cover with foil and leave to rise at room temperature for 3 hours.
4. Chop the nuts using an electric chopper.
5. Transfer the risen dough to a work surface sprinkled with flour.
6. Divide into 2 parts and roll out to a thickness of 0.5 cm.
7. Cut strips approx. 5-6 cm wide (depending on how big rolls we want).
8. Put the chocolate-nut cream in the microwave oven for a few seconds so that it can be spread well on the dough. Brush the strips with cream, sprinkle with nuts and start rolling. Depending on how big we want, we make rollers. We cut it and make a new one.
9. This is how we prepare both strips, cut them and place the rolls on a baking sheet lined with baking paper. We store them further away from each other because they get sour. Cover them with foil and let them rise for another 60 minutes.
10. Before baking, brush with beaten egg and sprinkle with remaining nuts. Bake for 20 minutes in a heated oven at 200°C.
11. After baking, leave to cool slightly on the baking sheet.