Today the topic is leavened products and, more specifically, gluten-free Vegetable buns, so a tasty bread that can also be enjoyed on its own, because it is extremely tasty and pleasant.
The only downside: one bite leads to another!
Ready to get your hands in the dough to prepare some soft and fragrant Vegetable buns?
Let’s get started!
Vegetable buns
54.57g carbohydrates per 100g
Ingredients
- 1 kg flour mix for bread and pizza, brand Molino Dallagiovanna**
- 700g water
- 175g mixed vegetables already sautéed (courgette, carrot, spring onion, pepper)
- 25g chia seeds (soaked in 60 g water)
- 12g brewer’s yeast
- 10g salt
- oil for brushing the surface, salt for vegetables, rice flour for dusting*
** Ingredients specific for celiacs
Preparation
- In a non-stick pan, cook a mixture of vegetables cut into strips or chunks, adding a drizzle of extra virgin olive oil and a pinch of salt. Brown.
- In a planetary mixer or bowl, mix all the ingredients for the bread, add the cooked vegetables and continue kneading to obtain an even mixture. Dust a cutting board with rice flour and put the dough on it; let it rest, i.e. pre-rise, for about 15-20 minutes.
- With the help of a metal scraper, form rectangular pieces of dough, place them on baking tins covered with parchment paper and let them rise for about 2 hours.
- When the rolls are nice and puffy and have doubled in volume, brush them with oil and bake them in a static oven preheated to 200°C for about 30 minutes.
Version with gluten of Vegetable buns
Replace the gluten-free Molino Dallagiovanna flour with an equal amount of wheat flour and mix with 500g water.
