Chocolate rolls are soft, delicious and with a good crumb.
2,5 dl Whole milk
2 tsp Apple cider vinegar
6g Dry Yeast
25g Whole Psyllium Husk
150g Soft butter
2 Eggs
1 tsp Vanilla powder
1 tsp Cardamom
1 tsp Salt
100g Potato starch
150g Whole-grain rice flour
80g Dark Chocolate drops
Heat the milk till it is hand-warm and add to a medium bowl.<br><br>Come dry yeast, salt, spices, apple cider vinegar, and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.
Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.
Let the dough rise for an hour with a wet kitchen cloth over.
Heat the oven to 200 C.
Turn the dough onto a lightly floured surface and divide it into 12 pieces; gently shape them with your hands. Place them on a baking sheet with baking paper.
Bake them in the oven for about 18 minutes or till they are finished. The bread roll needs to be lightly golden.
Eat & Enjoy!
Find it online: https://raujensen.com/en/2021/08/06/gluten-free-chocolate-rolls/
