GLUTEN FREE DINNER ROLLS
Made with Gluten and Lactose-Free Products
17 to 18 rolls
I found the original recipe for these rolls online. The rolls looked great and recipe looked so easy to make I decided to make a gluten free version. You could make this recipe with store bought Better Batter, I used my ‘mock’ blend made with Nichole Hunn’s recipe.
This recipe called ‘30 minute dinner rolls’ was in a blog called “Kylee Cooks”. Kylee is a New Zealander who now lives in Arizona.
This recipe was easy to convert into a gluten free version. However, the gluten free version took about 20 minutes longer than Kylee’s 30 minutes and my version was not fluffy as she claimed hers were, but mine were really yummy. Especially when toasted first!
As Kylee’s recipe called for bread flour I used gluten-free bread flour, but I plan on trying the next batch with gf all-purpose flour aka ‘mock’ better batter flour blend. * I will try them with ‘better than cup 4 cup’.
I have made this recipe several times with the gluten-free bread flour and wanted to share it with you without waiting fine tune it as I generally do.
Just so you know both of us love these rolls and they have already become a staple in our freezer.
Measure and Prep:
Warm water – 242 g, about 115F
Safflower oil – 96 g or any other light and flavorless oil
Instant yeast - 2 T, I use SAF instant
Egg – 1 large at room temperature
Apple Cider Vinegar – 1 ½ t
*Gluten Free Bread Flour Blend – 510 g
Tapioca flour - 30 g, plus extra for rolling and forming the rolls
Baking soda – 1 ½ t
Kosher salt – 1 t
Parsley – ¼ c finely chopped optional or any other herb that you want
To brush on top:
Ghee – 2 T
Let’s make rolls:
Mix water, oil, yeast and sugar until the sugar is dissolved in the bowl of the stand mixer. Cover with a towel and let rest 10 minutes until the mixture has become foamy. Add the apple cider vinegar in with the yeast mixture.
In another bowl whisk in baking soda into the bread flour and tapioca flour until well mixed. Remove ½ c of the flour and mix in salt and set aside.
Add the flour (without salt) into the yeast mixture and mix with a dough hook, add the egg and mix well. Gradually add the salted ½ c flour that was set aside.
At this point add the fresh herbs, if using. If the dough is too dry, add warm water by the teaspoon till you get a smooth, slightly tacky dough.
Let the dough hook knead the dough until a smooth ball form, about 6 minutes on medium.
Start preheating the oven to 400F.
Sprinkle a bit of tapioca flour on your kneading surface and spread the dough into a square. Using a dough scraper sprinkled with tapioca flour, divide the dough into 16 pieces. Place the dough pieces on a small sheet pan, slip the sheet pan into a plastic produce bag, fold the opening under and refrigerate for 15 minutes.
Remove the dough from the refrigerator and weigh the divided dough into 70 g pieces. Form into balls by folding the corners inward, then roll them into balls within your palms. Be gentle as gluten free dough id fragile.
Place the rolls touching each other on a parchment covered sheet pan and place in a plastic bag and let rest for 10 minutes or so until the oven is ready.
Bake for 8 to 10 minutes until the tops turn golden brown.
Remove from the oven and brush the tops with some ghee and let cool to the touch.
You are done, time to eat.
There is so many ways to eat these rolls.
I made a mix of ghee, finely chopped parsley, garlic and a bit of salt and spread that on sliced rolls and toasted them for garlic bread.
I sliced the rolls and used them for slider buns with my chicken meatballs in the middle.
I sliced, toasted and spread ghee to use as a side with soup.
They are fantastic toasted with cheese, my favorite, extra sharp cheddar.
These rolls can be used in so many different ways. All delicious.
Freeze what you didn’t use. Defrost for seconds in the microwave and toast.
Once the rolls cooled, they did not glisten anymore:( Next time, I plan to brush the tops with eggs wash before baking. I think they will be shinny then and not require the brushing on of ghee. However, the ghee makes the rolls soft and flavorful. I will experiment and let you know.
I also plan to make these rolls larger, dividing the dough into 12 pieces. I think they will be good as sandwich buns.
Enjoy!
*To make the bread flour blend you have to first make the ‘mock better batter’ blend.
The recipes below can be scaled up to make multiple batches or down to make a smaller amount.
I purchase all the ingredients to make the flour blends in bulk so it costs me less to make the blends than to buy them ready made.
As I use Nicole Hunn’s blog’s - gluten free on a shoe string, recipes for my flour blends I use the brands she uses, which are Authentic Foods Brand for the rice flours and Pomona Brand for the pectin. Now Sports Brand for the whey protein. Carnation Brand for the nonfat dry milk. Expandex Brand for the modified tapioca starch. Bob’s Red Mill Brand for the ingredient she doesn’t name any brands.
Throughout the years I have blended many gf flour blends and discovered that if you want to make a gf recipe you use the flour blend recommended by the author of that gf recipe.
That said, I use Nicole's ‘mock better batter’ recipe for most of the recipes I convert from gluten to gluten-free or recipes that I make up. For a while I made up my own blend and I was not that satisfied with my blend I went back to Nichol’s.
NICOLE HUNN’S ‘MOCK BETTER BATTER’
This is the gluten-free all-purpose flour blend.
Follow the measurements and product brands exactly.
Using a digital scale measure and mix very well:
Superfine white rice flour - 42 g (Authentic Foods)
Superfine brown rice flour - 42 g (Authentic Foods)
Tapioca starch – 21 g (Bob’s Red Mill)
Potato starch – 21 g (Bob’s Red Mill)
Potato flour – 7 g (Bob’s Red Mill)
Xanthan gum – 3 g (Bob’s Red Mill).
Pure powdered pectin – 2 g - (Pomona)
Whisk very well. If you have a stand mixer, use the whisk attachment to mix on STIR for at least 5 minutes to make 140 g or 1 c. I usually make about 10 to 15 times of this recipe and store in an air tight container in a cool dark place.
NICOLE HUNN’S BREAD FLOUR BLEND
This is a high protein flour blend good for baking breads.
Makes 140 g (1 cup) of gluten free bread flour blend.
Use a digital scale measure and mix very well:
Mock better batter flour blend – 100 g
Unflavored whey protein isolate – 25 g (Now Sports)
Modified tapioca starch – 15 g (Expandex brand from Modernist Pantry)
Whisk very well. If you have a stand mixer, use the whisk attachment to mix on STIR for at least 5 minutes to make 140 g or 1 c. I usually make about 10 to 15 times of this recipe and store in an air tight container in a cool dark place.