Mini Mince Rolls
Ingredients:
300g gluten free flour
200ml milk
50g sugar
3g salt
7g active dry yeast
15g psyllium husk
2 eggs and 1 egg to brush the risen dough
80g butter
Gluten free mincemeat
Method:
Heat the milk. Add about 60 ml with the psyillium husk. In the bowl of a mixer, add the remaining milk with he yeast, and set aside for 5 minutes.
Add the rest of the milk, the flour, sugar and salt. Use the dough hook attachment and turn on the mixer. With the mixer on low, add the eggs and the softened butter, a little at a time, and mix for about 5 minutes (until the dough has come together and pulls away from the bowl.
Flour your hands well. Take a portion of the dough, roll it into a ball in your hands. Flatten a portion of the ought into a circle. Add a generous spoonful of mincemeat in the centre. Pinch the edges of the dough together to seal. Gently roll the dough into a ball. Leave at room temperature to allow to rise for 90 minute.
Brush each of the buns with egg. Make 3 parallel slots on each bun. Bake for 15 minutes at 190C.