Dinner Rolls

I made these for Christmas Eve dinner to redeem myself after a failure attempt at Thanksgiving.  They were really good!  Light and soft and good flavor.  I did fill the muffin cups too full.  Make sure to leave some room for expansion.  I ended up with muffin tops on the rolls.   Yes, they do get bigger and fluffier! 

 

Soft GF Dinner Rolls

Ingredients

2 tablespoons   yeast
2 teaspoons sugar
2 cups warm milk (about 110 degrees F)

1 ½ cups brown rice flour
1/2 cup Sweet Rice Flour (also called glutinous rice flour)
 3/4 cup potato starch (not potato flour)
1/2  cup tapioca starch
3 teaspoons xanthan gum
1 ½ teaspoons salt
1 tablespoon baking powder
2 eggs
1/4 c. butter
1/4  c. honey
1 teaspoon apple cider vinegar

 *in place of the various flours and starches you can use 3¼ cups of a good quality, all-purpose gluten free flour blend.

Directions

Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 – 8 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, 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 standard muffin pans with melted butter or shortening or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees. Spoon the batter into the prepared muffin pans, filling about three-fourths full.  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. If desired, beat an egg with 1 teaspoon of water very well with a fork.  Gently brush the tops of each roll with the beaten egg. 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 for a few minutes in a 350 degree oven.

 

Makes about 24 rolls (depending on the size).