Butter rolls - yeast free

Ingredients

200 g Bakers' Magic Gluten free flour

60 g Potato starch

15 g Baking powder

1/2 tsp Salt*

75 g Butter

210 g Buttermilk

Extra potato starch

* or slightly more/less according to taste

This recipe can be made dairy free. Change the butter to coconut oil & the buttermilk to water (don't use coconut cream). The rolls have a different flavour.

Method

Turn oven on to 200 C. Line a tray with baking paper. 

Thermomix 

Place all ingredients into the TM bowl apart from the buttermilk.

Mix for 5 secs on speed 8. The mixture should resemble biscuit crumbs.

Add buttermilk to TM bowl.

Use a spatula to bring the flour mix off the sides of the wall of the bowl.

Mix for 5 secs on speed 4.

Food Processor/Stand mixer 

Place all ingredients into the mixing bowl apart from the soured milk.

Mix until the mixture resembles biscuit crumbs.

Add buttermilk to the bowl.

Mix until a dough just forms.

Both 

The mixture will be slightly sticky at this stage.

Dust a clean work surface with some of the extra potato starch.

Lightly dust your hands with some of the extra potato starch.

Gently knead the dough using some of the extra potato starch when necessary. Knead for ~1 min.

Divide the dough. For each half divide the dough further into 4 ~equal portions. 

Roll the portions into balls between the palms of your hand.

Transfer them to the baking tray.

Bake in the oven at 200 C for approximately 18 mins. The amount of time is a guide only as individual ovens will vary as will the size of the rolls.

These are best served straight out of the oven.