Makes: 8
Takes: 2 hrs
227 kcals per roll
Ingredients
500g gluten free buckwheat flour
7g sachet fast action yeast
2 tsp salt
1 tsp olive oil
1 tbsp pizza sauce (dolmio)
handful of violife vegan cheddar
sprinkle of parsley & oregano
optional: a few spinach leaves
Method
1.Combine the flour, fast action yeast, olive oil and 325ml of water into a bowl and mix with a wooden spoon. Once a broken mixture or dough forms, place the dough onto a floured surface and knead. Continue to knead for 10 minutes until the dough becomes thick and smooth.
2. Leave this dough to prove for an hour in a well oiled bowl, best placed near a window with exposure to sunlight.
3. Once doubled in size, place the dough back onto a floured surface, and section the dough into 8 balls. Knead them all so they are perfectly rounded into the dough balls, and place onto a lined, floured baking tray.
4. Place the balls onto the tray with a good separation distance, and cover with a tea towel to proove for 40 minutes.
5. Come back to your dough balls, and place sesame seeds over your mini dough rolls. Put them into the oven at 230 degrees for 25 minutes, or until browned ontop.
6. Whilst you wait for the bread rolls to cool, prepare your pizza sauce of choice, herbs and vegan cheese / cheese of choice.
7. Remove from the oven, and leave to cool for 10 mins. then, slice your dough balls in half horizontally, and spread the pizza sauce onto the bases of the bread. Then, top with grated vegan cheese, and sprinkle oregano, parsley and salt. Add spinach leaves here if you wish, then put into the air fryer (or microwave) for 2 minutes.
8. Leave to cool for 2 minutes, then plate and serve. Enjoy!
Comments