2 easy roll recipes: regular & low fodmap (also gluten free).
No yeast needed!
– fresh rosemary (1 tablespoon)
– 2 or 3 cups of flour
– 1 cup of milk
– 2 beaten eggs ( you will need them separately, so use two bowls, please)
– 1 or teaspoons of dried rosemary
– 2 teaspoons of coarse pepper
Beat two eggs in separate containers. In a large bowl, combine flour, 1 beaten egg, milk, dried and fresh spices. Leave some fresh rosemary on the side. Mix it all well until texture gets doughy. Add milk or more flour to achieve desired thickness. On a slightly dusted surface, knead your dough and form small rolls. Use a sharp knife to score a cross on top of each roll, then brush all the buns with beaten egg. Bake on a baking sheet for 20 minutes at 200°C. Remove rolls from the oven. Carefully, stick some fresh rosemary into the dough (it should still be soft) and bake for further 10 minutes.
Use wooden dowel to check if your rolls are baked throughout. Dowel should be dry when removed from the bun. Let rolls cool off on the cooling rack. Serve them with goats butter and fresh cheese.
* Low fodmap rolls *
Yummy and crunchy low fodmap rolls. No yeast or baking powder needed. Gluten free recipe.
– 250 g of gluten free flour
– buckwheat flour (half a cup)
– 1 cup of lactose-free milk
– 2- 3 beaten eggs
– 1 tablespoon of olive spread or lactose-free butter
– 2 teaspoons of dried rosemary
– 1 teaspoon of coarse pepper
– pinch of paprika
– fresh rosemary ( 1 tablespoon )
Beat three eggs (one in the separate container). In a large bowl, combine all the ingredients (except fresh rosemary and one beaten egg). Mix them well. On a dusted surface, knead dough for about 15 minutes. A texture of the dough it’s very important when you’re making gluten free rolls. No gluten means that buns may fall apart if not kneaded correctly, so take your time! You can add more eggs and buckwheat flour to achieve desired thickness of the dough.
Form small rolls, score cross on top of the buns, brush them with beaten egg and bake them on a baking sheet for 15-20 minutes at 200°C. Remove them from the oven and stick some fresh rosemary into the buns. Bake for further 15 to 20 minutes or until dowel comes clean and dry from inside of the roll. Let buns cool on the cooling rack. Serve with lactose- free butter and goats cheese.
Bon appetite! 🙂
IBS relief guide:
More IBS friendly recipes:
IBS general info: Irritable bowel syndrome (IBS)
If you like this post, please: share and subscribe 🙂
Disclaimer: This post contains amazon and viglink affiliate links. This means that I may receive a small commission (at no cost to you) if you purchase something through the links provided.
Photos: my own, pexels.