Friday, November 26, 2010

Dinner Rolls

I wish I had the genius mind that concocted this gem of bready goodness... alas you should know that full credit belongs to Art of Gluten Free Baking. All I have done is simply copy her recipe here for ease of locating it. Please go check out her site (and try not to drool on your computer when doing so) she has some lovely pictures and a wonderful post in which she talks about how she developed this recipe.

-makes about 20 rolls

Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the rolls)

Special Equipment Needed
-stand mixer is really helpful, but a hand mixer will do
-muffin pan

3 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1 TBL xanthan gum
4 tsp baking powder
1 tsp salt
1/4 C sugar
2 TBL active dry yeast (I use Red Star)
2 C warm but not hot milk
2 tsp vinegar (I use apple cider vinegar)
2 large or extra large eggs
1/4 C olive oil (or neutral vegetable oil)
melted butter for pans and for brushing tops of rolls
tapioca flour for pans

-butter and flour muffin tins
-in a small bowl, whisk sugar into warm milk
-add yeast, whisk to dissolve; set aside to proof (start the yeast working)–it will get foamy on the top
-in a medium bowl, mix together flour, xanthan gum, baking powde, and salt; set aside
-in bowl of mixer, beat together eggs, vinegar and oil
-add yeast mixture, beat to mix
-add flour mixture, beat on high with paddle attachment for about 3 minutes
-spoon dough into prepared muffin tins–filling about 3/4 of each cup
-with a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll
-don’t worry if there’s a little extra tapioca flour left on the rolls
-turn on oven to preheat to 375 degrees
-put muffin tins on top of stove to let dough rise in proximity to warmth of the preheating stove. Let rise until about double in bulk–about 40 minutes
-once rolls have risen, brush the top of each with melted butter
-bake in preheated oven for about 20 minutes–until the tops are a nice golden brown
-release rolls from tins–I often put them into a tea-towel lined basket to keep warm
-these rolls keep well, although you’ll probably eat them all the day you bake them! I have put them on the counter overnight to see what they would be like the next day–and they were yummy!

*Note: you can also make these by dropping large spoonfuls of dough onto a greased cookie sheet. Follow rising and baking instructions for the muffin-tin rolls.


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