Dinner Rolls Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

ORGANIC INGREDIENTS

• 1 box of bread mix Angélique Loaf or Le Campagnard
• 5 ml (1 tsp) instant yeast
• 420 g (1 3/4 cups) water at 45° C (113° F)
• 30 ml (2 tbsp) maple syrup
• 30 ml (2 tbsp) light olive oil or canola oil
• 2.5 ml (1/2 tsp) cider vinegar
• 1 medium egg, beaten (45 g)
  You can omit the egg (vegan version); the buns will be just as delicious, just the crumb will be a little less fluffy.

PREPARATION

1. In a large bowl, combine bread mix and yeast. Then add water, maple syrup, oil, cider vinegar and beaten egg. 
2. Stir vigorously, either with a wooden spoon, electric mixer or stand mixer with the flat paddle at medium speed, about two minutes.
3. Cover the bowl with a damp cloth and let stand at room temperature for 45 minutes. After this rest time, stir the dough well with a wooden spoon.
4. Oil muffin mould. Using an ice cream spoon and soaking in water, place dough in the muffin cups.
5. Place the rolls in the oven on the middle rack  with the light on, and let rise for about 45 minutes. Dough will be ready to bake when a light finger-tip pressure leaves a mark.
6. Without removing the rolls, set the oven at 180° C (350° F).
7. Bake for about 45 minutes, until golden brown.
8. Remove from the oven and let cool on a wire rack.