Perfect grilling with gluten-free mini hamburgers
Ingredients
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- 17.5 g granulated sugar
- 10 g of fresh yeast
- 250 ml lukewarm water
- 250 g Rolls mix Liana
- 3.5 g of salt
- 3 tbsp oil
Next we need
- 1/2 tsp turmeric
- 1 piece of crushed black coal
- some water
- beaten egg
- white/black sesame seeds
- poppy
- We prepare yeast from sugar, yeast and about 100 ml of lukewarm water, which we let rise for about 10 minutes.
- Put the Rolls mix, salt, remaining water, prepared yeast, oil in a bowl and mix with a mixer with kneading paddles.
- Turn the dough out onto an oiled surface and divide into three parts. Add turmeric to one third and mix with a whisk. Add black coal to the next third and mix as well. The last third of the path remains uncolored.
- Divide each dough into 4-5 equal parts and lightly shape mini buns with oiled hands.
- Place on a greased or paper-lined tray, cover with cling film and leave to rise for 30 minutes.
- Brush the buns with beaten egg and sprinkle with sesame seeds and poppy seeds.
- Bake for 5 minutes at 180°C and then another 10-12 minutes at 220°C.
- Fill according to taste.
Good tip 1:
Lightly toast the buns in a pan before filling them, they will be more crispy that way.
Lightly toast the buns in a pan before filling them, they will be more crispy that way.
Good tip 2:
If you want to experiment with colors, you can further color the buns with sepia dye, beetroot powder, spinach or pumpkin dust.
If you want to experiment with colors, you can further color the buns with sepia dye, beetroot powder, spinach or pumpkin dust.
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Ingredients
Print recipe
Share on Facebook
- 17.5 g granulated sugar
- 10 g of fresh yeast
- 250 ml lukewarm water
- 250 g Rolls mix Liana
- 3.5 g of salt
- 3 tbsp oil
Next we need
- 1/2 tsp turmeric
- 1 piece of crushed black coal
- some water
- beaten egg
- white/black sesame seeds
- poppy
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