Author: Dr. Jean M. Layton
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Gluten Free, Dairy Free Rosemary Rolls
248 grams white flour mix
3 grams salt
35 grams oil
50 grams (5 tablespoons) pixie dust
400 grams Sourdough Starter
2 tablespoons minced rosemary
Coarse salt to sprinkle just before baking
Weigh each of the ingredients into a mixer bowl.
Beat for one minute.
Scoop into well-greased muffin tins
Cover and let the rolls rise 45 minutes or till doubled. Preheat the oven to 450 degrees.
Cut the top of each roll with a criss cross, Sprinkle with coarse salt.
Bake for 30 minutes or till an instant read thermometer measures 190 degree