Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Tiger Rolls
Our own gluten free version of tiger rolls, with that distinctive and delicious crackled crust - perfect for dunking, as sandwiches, or simply spread with butter straight from the oven!
-
Cook: 20 mins
Prep: 45 mins - 6 portions
- Easy
- Suitable for home freezing
Go back
Tiger Rolls
Our own gluten free version of tiger rolls, with that distinctive and delicious crackled crust - perfect for dunking, as sandwiches, or simply spread with butter straight from the oven!
-
Cook: 20 mins
Prep: 45 mins - 6 portions
- Easy
- Suitable for home freezing
Ingredients
| 500g packet Juvela Gluten-Free White Mix | |
| 10g dried yeast | |
| 1 tsp salt | |
| 1 tsp sugar | |
| 2 tbsp vegetable oil | |
| 250-300ml (10-12 fl oz) warm water | |
| For the tiger paste: | |
| 50g rice flour | |
| 5g sachet fast action yeast | |
| ¼ tsp salt | |
| ½ tsp golden caster sugar | |
| ½ tbsp toasted sesame oil | |
| 50ml warm water |
Method
- In a large bowl, combine the Mix, yeast, salt, and sugar. Stir in the oil and sufficient water to form a soft but not sticky dough.
- Knead the dough until smooth on a surface lightly dusted with Gluten-Free Mix.
- Break the dough into 6 equal pieces, shape into rounds and place on a baking tray.
- Leave to prove in a warm place for approx. 30 minutes.
- Whilst proving, make the tiger paste; mix together all paste ingredients to make a spreadable paste.
- After proving, spread each roll with the tiger paste, and bake in a preheated oven (220ºC/425ºF/Gas Mark 7) for 15-20 minutes until golden brown.
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