Makes: 12 Cheese Drop Rolls Oven: 200 °C / 400 °F
Preparation Time: 1 hour 15 minutes Baking Time: 30 – 35 minutes
Ingredients
| 240 | g | Gluten-free White Bread Mix ( 2 x 250 ml / 2 cups ) |
| 5 | ml | Salt ( 1 tsp ) |
| 30 | ml | Sugar ( 2 tbsp ) |
| 3 | ml | Dry mustard ( ½ tsp ) |
| 3 | ml | Cayenne pepper ( ½ tsp ) |
| 60 | g | Margarine ( 4 tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 180 | ml | Lukewarm water ( ± ¾ cup ) |
| 5 | ml | Cider vinegar ( 1 tsp ) |
| 2 | Large eggs, lightly beaten | |
| 1 | Egg white ( large egg ), lightly beaten | |
| 250 | ml | Cheddar cheese, grated ( 1 cup ) |
Method
- Mix the Gluten-free White Bread Mix, salt, sugar, mustard and cayenne pepper together. Rub the margarine into the flour, with the fingertips. Add the Anchor Instant Yeast and mix.
- Add the lukewarm water, vinegar, 2 beaten eggs and 1 beaten egg white to the flour mixture to form a soft dough. Mix the dough well until smooth and elastic, for about 10 minutes.
- Cover with greased plastic and rest for 15 minutes.
- Knock the dough down and fill greased, muffin pan hollows ¾ full. Cover with greased plastic and allow to rise for
20 – 25 minutes. - Bake in a preheated oven at 200 ºC / 400 ºF for
30 – 35 minutes, until golden brown.
