Saturday, October 4, 2014

Gluten Free Dinner Rolls

These Gluten Free Dinner Rolls are the perfect addition to a meal and totally fix that craving for a good bread at dinner.  They are a soft, pull-apart roll with a nice browned and buttered top to them.  They stay soft for days too, and make a great little slider sandwich.  How do I know this?  Maybe because I stuffed one with some left over pot roast the day after making these delicious rolls, and was in gluten free pot roast slider heaven!  They were oh so good, but if you don't have any left over pot roast, some ham or turkey would do nicely too!
Gluten Free Dinner Rolls

I love some good bread with a meal, especially with soup and salad.  It's really hard for me when I go to a restaurant that serves some delectable looking and smelling bread and I have to just watch everyone else eat it while I drool.  Making these Gluten Free Dinner Rolls at home gives me a little vindication!  You could even make them ahead of time before going to a restaurant and stash them in your bag so you don't feel so left out!

Believe me when I say, you could serve these Gluten Free Dinner Rolls to the gluten eating people in your life and they would never know the difference.  They are easy to make too, so I thought you might like to have the recipe ahead of time for your holiday dinner table.  Let me know if you try them out and how you like them!

Recipe from: My Gluten-free Kitchen
Recreated by: Goodies Gone Gluten Free
click here for Printable Recipe

2 3/4 cups all-purpose gluten free flour (I have used Gluten Free Mama's Almond Blend Flour
                                                                   and the all-purpose blend on my blog and they both                                                                                worked)
1 1/2 tsp. xanthan gum (if your mix doesn't contain it)
2 tsp. instant yeast
1/4 cup sugar
1 tsp. salt
1 cup warm water (105-110 degrees F.)
2 Tbsp. butter, melted
1 egg
1 tsp. cider vinegar

In the mixing bowl of your electric mixer or stand mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.  With mixer running on low speed, add in the water, melted butter, egg, and cider vinegar.  Mix on high speed 3 minutes.  Spray 8" or 9" round cake pan or pie plate (I used a cake pan) with cooking spray.  Using a 2" scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan.  I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.  Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.  Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.  During the last few minutes that the rolls are rising, preheat oven to 400 degrees F.

Bake in a 400 degree F. oven for 26-28 minutes.  Tops should be golden brown and if you measure temperature of dough, it should measure 200 degrees F.  Brush rolls with additional melted butter.

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