Gluten-Free Vegan Rolls Dough

Instructions

1. Welcome to the wonderful world of gluten-free baking! This recipe might be a bit different from what you're used to, but don't worry – we'll walk through it step by step. A stand mixer is really helpful here, but strong arms and patience work too!
2. First things first, let's talk about our star ingredient: gluten-free bread flour. Make sure you're using a high-quality brand that includes xanthan gum, as this helps mimic the elasticity that gluten usually provides.
3. In a large mixing bowl, combine your gluten-free bread flour, sugar, salt, vanilla sugar and turmeric powder (this is for color). Add the lemon zest and give everything a good whisk. Take a moment to enjoy that fresh, citrusy scent!
4. Now, let's wake up our yeast. We're using a bit more yeast than in regular dough to help with the rise. Gently warm the oat milk until it's just lukewarm – think baby bath temperature. If it's too hot, it'll kill the yeast, and we definitely don't want that!
5. In a separate small bowl, combine the warm oat milk with the yeast and a tablespoon of the sugar from your dry mix. Let it sit for about 5 minutes until it gets foamy. This tells us our yeast is alive and ready to work!
6. Pour the yeast mixture into your dry ingredients, followed by the sunflower oil and that little splash of rum for extra flavor. If you're using a stand mixer, now's the time to attach that dough hook. Mix on low speed until everything starts to come together.
7. Once combined, it's kneading time! Increase the mixer speed to medium-low and let it work the dough for about 5-6 minutes. If you're kneading by hand, you'll need to work it for about 8-10 minutes. Gluten-free dough won't feel quite the same as regular dough – it'll be softer and a bit stickier.
8. Keep a close eye on the consistency. It should be soft and tacky, but not overly sticky. If it's too wet, add a little more flour, just a tablespoon at a time. Too dry? A splash more milk will do the trick.
9. Now for the first rise. Place your dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and find it a warm, draft-free spot to rise. An oven set to about 30°C (86°F) is ideal, but any warm area will do.
10. Let the dough rise for about 45 minutes. Gluten-free dough won't rise as much as regular dough, but you should still see some expansion.
11. After the first rise, gently punch down the dough and shape it as desired. Remember, gluten-free dough can be delicate, so handle it gently.
12. Whatever shape you choose, let the dough rise again for another 30 minutes before baking. This second rise is crucial for a good texture.
13. And there you have it! Your gluten-free dough is ready to be baked into delicious rolls, buns, or whatever your heart desires. Remember, gluten-free baking often requires a slightly longer bake time, so keep an eye on your creations as they bake.
14. Don't be discouraged if your first attempt isn't perfect – gluten-free baking has a learning curve. Each time you make this, you'll get better at working with the dough. Happy gluten-free baking!