The sandwich showdown is serious business—especially when gluten-free ingredients are required. During break, those homemade lunch packages come out, and there’s always that one “aaah, theirs is the best anyway” creation that everyone secretly wishes they could swap with their own.
If you want everyone to want your kid’s sandwich at school, bake a few of these soft, fluffy gluten-free crescent and bread rolls! Packed with delicious fillings, your child will be the star of the lunchroom.
Ingredients
500 g Mimoosa Simple Home Bread Flour
2 tsp salt
1 packet dried gluten-free yeast
100 g lactose-free butter or margarine
650 g water (~45°C)
Instructions
Mix the flour, salt, and yeast in a bowl thoroughly.
Combine the warmed butter/margarine with the water, then add to the dry ingredients for easier mixing.
Knead into a soft, pliable dough and lightly flour your workspace. Divide into 8 equal portions.
For crescent rolls: Shape each portion into a triangle, roll from the wide end to the tip, then bend into a half-moon shape and place on a baking tray.
For bread rolls: Shape into small buns, place on the tray, and use the back of a butter knife to mark a classic roll pattern on top.
Optionally brush with egg or oil, and sprinkle seeds, or leave plain.
Bake at 210°C for 45 minutes.
For cheesy rolls: sprinkle grated cheese over the crescents halfway through baking for an extra-special treat.
Enjoy a lunch that will make your kid the envy of the whole class!
