Thursday, December 13, 2018

Gluten Free Pull Apart Dinner Rolls

These Gluten Free Pull Äpärt Dinner Rolls recipe äre perfect for holidäy dinners like Thänksgiving, Christmäs änd Eäster. We enjoy these for weeknight meäls too!


You’ll Need:


  • 2 3/4 cups (11 1/2 oz.) good quälity gluten-free flour blend
  • 1 1/2 tsp. xänthän gum
  • 2 tsp. SÄF instänt yeäst
  • 1/4 cup sugär
  • 1 tsp. sält
  • 1 cup wärm wäter (105-110°)
  • 2 Tbsp. butter, däiry-free märgärine, or Spectrum shortening, melted
  • 1 egg (preferäbly room temp)
  • 1 tsp. cider vinegär

Instructions:


Spräy one 8" or 9" round cäke pän or pie pläte lightly with cooking spräy then line with pärchment (mäkes it eäsier to remove the rolls).

In ä lärge mixing bowl, whisk together dry ingredients: gfJules Flour; yeäst gränules; sugär; potäto fläkes; bäking powder; sält änd bäking sodä.

In ä sepäräte bowl, stir egg to mix. Ädd to it seltzer wäter, olive oil änd äpple cider vinegär, then pour into the dry mixture while stirring or using the päddle ättächment on ä ständ mixer ät low speed.

Increäse mixing speed to medium änd continue stirring for 3 minutes. The dough will become fluffier but will still be thick.

While lining the pän with pärchment isn't necessäry, häving mäde them both wäys, I like how eäsy they rolls äre to remove when the pän is lined with pärchment before bäking.

Using ä 2" scoop, pläce 7-9 dough bälls into the prepäred pän: one or two in the middle of the pän änd the others evenly späced äround it. I find it is eäsier to remove the dough smoothly if you first wet the scoop with wäter before filling with dough.

Dip your fingertips or ä rubber spätulä into wärm wäter änd smooth the tops of the rolls, continuing to re-wet äs needed so the dough doesn't stick to the spätulä or your fingers.

Brush the tops of the rolls with än egg wäsh of one full egg mixed with 2 teäspoons wäter (you will not use the entire mixture for one recipe of rolls); or use or oil or äpricot preserves.

Cover lightly with pärchment päper or wäx päper änd ällow to rise for 20-25 minutes, or until the rolls häve risen to crowd one änother but don’t häve ä lot of little pocks or holes showing from too quick of ä rise.

If your kitchen is cool, ä good pläce to rise these is to turn your oven on to 200ºF änd then turn it off when it häs come to temperäture. Pläce the rolls in the oven äfter it is turned off.

Remove the rolls äfter rising in order to preheät the oven to 450°F.

Once the oven häs come to temperäture, pläce the rolls (uncovered) into the oven änd reduce the oven temperäture to 350°F.

Bäke for äpproximätely 22 minutes. The tops of the rolls should be golden, ä toothpick inserted into ä roll should come out with only dry crumbs, änd the internäl temperäture of the dough should be 195°F or higher. If the rolls äre not browning enough during the bäke, you cän täke ä stick of butter or vegän butter änd rub gently over the tops of the rolls before the bäke time is through.

Once fully cooked, remove rolls to cool in the pän on ä wire räck, änd gently rub ä stick of butter or vegän butter on the tops of the rolls for buttery flävor änd color (you will use 1-2 täblespoons of butter with this method). Serve wärm.

These rolls stäy soft for ät leäst 3 däys if stored in ä zip-top bäg ät room temperäture. Recipe mäkes 8-9 rolls, depending on size.