Chewy! Rice Flour Rolls (Dinner Rolls)
I used rice flour bread dough to make these dinner rolls that we always eat in my house.
When tying the knot, try to do it gently. Recipe by DUFFYchan
Chewy! Rice Flour Rolls (Dinner Rolls)
I used rice flour bread dough to make these dinner rolls that we always eat in my house.
When tying the knot, try to do it gently. Recipe by DUFFYchan
Cooking Instructions
- 1
Make the dough and proof the dough. (It should double in size.) https://cookpad.wasmer.app/uk/recipes/149347-moist-and-chewy-rice-flour-bread-dough
- 2
Once it's done proofing, divide the dough, punch the air out, and let the dough rest for about 15 minutes.
- 3
Gently punch the dough again by hand and then roll them out until they are about 10 cm wide round shapes.
- 4
Roll them up like you're rolling up sushi. Once done rolling, tightly seal the seams together.
- 5
Form the dough into a "W" shape with your hands and then roll it out with a rolling pin (it should be about 30 cm long).
- 6
Rather than tying the knot in the center, tie it toward the right.
- 7
With the left side now, wrap it up the side and connect it with the tip from the right side in the center (this is what the bottom looks like).
- 8
This is what the surface looks like.
- 9
Proof the dough once again for about 30 minutes. Once the dough is about 1.5 times larger, it's done (use your oven's proofing setting at 40℃. If it's summer, just let them sit out at room temp).
- 10
Coat with the milk. Now bake in a preheated oven at 180℃ for 13-15 minutes.
- 11
They are fluffy and chewy. The next day, heat them up in the microwave (cover with plastic wrap and microwave for 20 seconds at 500 W).
- 12
[White roll version] Bake for 12-13 minutes at 160℃. Dust with rice flour using a tea strainer.
- 13
[Dark roll version] Add in 5 g of red yeast rice powder to change the color (this is the powder I use when I want to make a Japanese-style sweet).
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