Dry ingredients:
220g Potato starch
50g Tapioca starch
130g Rice flour
30g Cane sugar
15g Dextrose
15g Psyllium powder
15g ANGEL MIX 3.0
15g Fresh baker's yeast
6g Salt

Liquids:
360g Water

To finish:
50g Margarine (80% fat, 20% water) at room temperature

Combine the dry ingredients in the mixer bowl and, using the paddle attachment on medium speed, gradually add the liquids. Increase the speed and continue to work the dough for 7–8 minutes.

Towards the end of mixing, add the margarine and continue to knead until it is fully incorporated and the dough is smooth, uniform, and firm. Occasionally, with the machine stopped, scrape the sides of the bowl and bring the dough back to the center with a spatula. It is important to work the dough well until it reaches a uniform, lump-free consistency.

Transfer the dough to a lightly oiled work surface, briefly work it with your hands, and divide the dough into 24 equal portions.

Form dough balls by rolling them between your palms lightly greased with oil. Place them on the baking sheet previously treated with non-stick spray or oil.

Cover and let rise until the rolls are well-puffed and the dough has reached the desired level.

Then brush the surface of the rolls with seed oil and bake according to the recipe instructions. Once baked, let the rolls rest in the pan for five minutes, and in the meantime, brush them with margarine or cocoa butter. Then remove them from the baking pan and transfer them to a wire rack. Let them cool completely before slicing and serving.

You can store the rolls at room temperature in an airtight container for about 24 hours. For longer storage, it is advisable to freeze them already baked and separated from each other, so you can take out the desired amount each time. You can store them in the freezer for up to 30 days.

Why spreadable margarine? Thanks to its soft consistency, spreadable margarine incorporates more easily into the dough and helps to achieve a softer and more pleasant finished product, even at room temperature. Margarines specifically formulated for shortcrust pastry or laminated products, on the other hand, are generally firmer and designed to maintain a more stable structure during processing. In a dough like this, a softer margarine can therefore be more suitable when you want to achieve a particularly pleasant final consistency. In our case, we used a margarine made from 75% sunflower oil and 5% coconut oil, achieving an excellent result. The composition of the margarine can naturally influence the final result, but this type proved to be particularly suitable for our dough. Kala Namak, also known as Indian Black Salt, is characterized by a particular sulphurous note reminiscent of egg. In this recipe, it is used in very small quantities, not to add saltiness, but to enrich the aromatic profile of the dough and give the final product a delicate note that recalls egg. The dose used is 0.06g/0.10g per 400g of flour. It is important not to exceed: its aroma is very intense and, at higher dosages, it can easily become too obvious and take on an unpleasant sulphurous note.