Cheesy Rolls

Cheesy Rolls

Ingredients

The dough

• 216g Tapioca flour
• 198g Potato starch
• 168g Rice flour
• 108g Oat flour
• 30g Psyllium husk powder
• 8g Xanthan gum
• 7.5g Fine sea salt
• 300g Water (for psyllium)
• 96g Water (for dough)
• 288g Full-fat coconut milk
• 7g Vanilla
• 9g Instant yeast

To finish

• Shredded vegan cheese
• Garlic (granules or finely grated) + dried herbs, to sprinkle

Instructions

1. Gel the psyllium. Whisk the psyllium powder into the 300g water and leave it for a couple of minutes until it sets to a thick gel.
2. In a large bowl, stir together the tapioca, potato starch, rice flour, oat flour, xanthan gum, salt, and yeast.
3. Add together the coconut milk, the 96g dough water, and the vanilla.
4. Add the psyllium gel and mix until a smooth, soft dough forms. Knead for a few minutes until springy and it holds a ball.
5. Roll & prove. Divide into 12 even pieces and roll into smooth balls. Sit them on a lined tray, cover, and prove until puffy — about an hour.
6. Press your thumb into the top of each one to make a little well.
7. Tuck a pinch of shredded vegan cheese into each dimple.
8. Sprinkle over garlic and herbs.
9. Bake at 350°F for about 20 minutes, or until golden brown and the cheese is melted. Cool a few minutes before diving in.

Tip: Want them to stay soft longer? Brush the tops with a very small amount of oil — just enough to keep them tender the next day. They’re best warm, while the cheese is still gooey and stretchy.