{"id":2137,"date":"2015-01-03T12:36:03","date_gmt":"2015-01-03T10:36:03","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=2137"},"modified":"2020-04-03T22:54:09","modified_gmt":"2020-04-03T20:54:09","slug":"%d7%9c%d7%97%d7%9e%d7%a0%d7%99%d7%95%d7%aa-%d7%a1%d7%a0%d7%93%d7%95%d7%95%d7%99%d7%a5-%d7%a8%d7%9b%d7%95%d7%aa-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=2137&lang=en","title":{"rendered":"Soft GF Sandwich Rolls"},"content":{"rendered":"

\"2015-01-02<\/a><\/div>\n<\/p>\n

Ingredients<\/h3>\n

750 gr. tap water
\n2 Tbsp. (20 gr.) dry yeast
\n\u00bc cup (50 gr.) sugar
\n900 gr. Tagmish GF flour mix
\n1 Tbsp. salt
\n2 eggs
\n70 gr. soft butter-flavored Mazola (or butter)<\/p>\n

Preparation<\/h3>\n

Put all ingredients in your stand-mixer bowl, and knead for 1 minute on low – only until the flour is incorporated.
\nShift to high, and knead for 10(!) more minutes.
\nWith oiled hands, form a ball and lightly oil on all sides.
\nTransfer dough to lightly-oiled bowl, cover with a plastic bag, and let rise until doubled (approx. 1 hour).
\nDivide into 20 equal parts (approx. 100 gr. each).
\nKnead each part well and form an elongated roll.
\nPreheat your oven to 180C\/360F.
\nLet rolls rise by 30-40% (approx. \u00bd an hour).
\nBrush each roll evenly with beaten egg.
\nYou can sprinkle sesame\/poppy\/sunflower and\/or pumpkin seeds on top.
\nBake for approx. 20-25 minutes until golden-brown.
\nRemove from oven and let cool.<\/p>\n

\"2015-01-03<\/a><\/div>\n<\/p>\n

\"2015-01-03<\/a><\/div><\/p>\n
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