A World Without Wheat.....Dinner Rolls to Remember......

Last week I mentioned some gluten free rolls I baked for Thanksgiving and I wanted to share the recipe with you.  They are very easy to make and taste just as good as any dinner rolls I have made with wheat flour in my past life as a gluten fiend baker! 

You mix all the dry ingredients in the stand mixer bowl, made a yeast slurry and dump it all together adding the rest of the wet ingredients.  Beat well, glop it into the sprayed muffin pans and let rise a bit. Bake less then 20 minutes and they come out golden, puffy and almost like a mini popover with a tender soft inside. 

I love that they keep well for a few days; could make them the day before your big meal and just warm gently.  I cut this recipe in half pretty easily.  I used 2 eggs and discarded the excess after I glazed the rolls.  I used regular whole milk in my batch but you can use the rice milk if you want it dairy free.  This is a keeper recipe for anyone, GF or not. Some may not even believe you that they are wheat free!  Refer them to this blog post if they do. Next holiday you may eat these soft puffy rolls at their house!

Soft Dinner Rolls - makes 24 rolls

2 tablespoons dry active yeast
2 teaspoons sugar
2 cups rice milk (or milk) – warm but not hot
*1½ cups superfine or Asian White Rice Flour
*½ cup Sweet Rice Flour
*¾ cup potato starch
*½ cup tapioca starch
3 teaspoons xanthan gum
1 ½ teaspoons fine sea salt
1 tablespoon baking powder
3 large eggs, use divided
¼ cup butter plus more for brushing the pans
¼ cup honey
1 teaspoon apple cider vinegar

*in place of the various flours and starches you can use 3¼ cups GF flour blend.

Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 or 7 minutes or until the mixture is foamy and had increased in volume.

Combine the flours, starches (or all-purpose gluten free flour blend), xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.

Add the yeast mixture, 2 eggs, melted butter, honey and vinegar. Mix on medium low until combined. Scrap down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.

Brush 2 twelve cup muffin pans with melted butter or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees.

Spoon the batter into the sprayed muffin pans, filling about ¾ full. You can also use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (clover leaf). Cover with a clean kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.

Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.  I used my finger to do the brushing as my brushes were too stiff.

Bake for 17 – 18 minutes or until golden brown. Let cool in the pans for 15 minutes.

The rolls can be made ahead – bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm them for a few minutes in a 350 degree oven or microwave them briefly to heat.  I froze them for 2 days and then nuked the rolls for 30 seconds to warm up.  Leftover rolls are great with jam for a snack. Enjoy!