Probably if you aren't gluten free you won't make these. Actually even if you are, you might not bother. I've been GF for 13 months. Some people think it's a fad. For me, it's definitely not. But I am glad that it's a fad because you can get so much gluten free stuff now! About half of it isn't worth trying, but the other half has made eating GF so much easier. I've tried several GF biscuit and dinner roll recipes. The biscuits come out good, but you have to roll dough, which is one of my least favorite things to do. So I wanted to try these because you don't have to roll anything out. This recipe came from a magazine/cookbook my sister gave me called Simply Gluten Free Fall Baking, put out by some people named Topix Media Specials. When you look at this ingredient list, you might be like whaaaaa??? I'm not buying 42 things to make one batch of dinner rolls. And I used to think that too. But over the last several months I've bought a little here and a little there, so I only had to buy one thing to make these, which was the sweet rice flour. Here's the recipe:
Soft Dinner Rolls
2 tbsp active dry yeast
2 tsp sugar
2 cups warm milk (about 110*)
1 ½ cups superfine white rice flour
½ cup superfine sweet rice flour
¾ cup potato starch
½ cup tapioca starch
3 tsp xanthan gum
1 ½ tsp kosher or fine sea salt
1 tbsp baking powder
3 eggs, divided
¼ cup melted butter
¼ cup honey
1 tsp apple cider vinegar
Combine the yeast, sugar, and warm milk and whisk to dissolve the
sugar. Let sit for 6-8 minutes, or until the mixture is foamy and has
increased in volume.
In the bowl of electric mixer fitted with
whisk attachment, combine the flours, starches, xanthan gum, salt, and
baking powder. Mix for 30 seconds on 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 til combined.
Scrape down sides of bowl, turn the mixer on high and mix for 3
minutes. You should have a very thick smooth batter.
Brush 2 muffin tins with melted butter or spray with cooking spray. Preheat oven to 375.
batter into prepared muffin pans, filling about 3/4 full. Cover with
clean kitchen towels and let rise in a warm place for 35 minutes or
until dough has almost doubled in size.
Beat remaining egg with 1 tsp water very well with a fork. Gently brush the tops of each roll with the beaten egg.
The finished product looked more muffin-ish than I wish it did. The
kids kept calling them muffins, and I was like "dinner rolls." They
tasted good, and the texture was light. Maybe a bit too egg-y, but
overall very good. We had these with Farmhouse Ham Chowder, and the
rolls tasted very good dipped in the chowder and eaten that way. I put
butter on mine but Steve didn't and said they were still good.
main thing with GF baking that makes it a pain in the butt is that
instead of 2 cups (or whatever) of one type of flour, you need 4 or 5
different things to get to that same point. It takes a few extra
minutes, and it can definitely be overwhelming when you are first
starting out. I feel like I have a pretty good handle on it now, and
for when times that I don't have time to be a chemist and mix things
properly, I have GF Bisquick on hand, which comes together very
quickly. But it has taken many months to get to this point. Worth it
though for the health benefits for me :)