Diy and ideas
Gluten-free Dinner Rolls that taste like grandma’s holiday rolls! We enjoy these at the holidays and year-round! Be sure to read through the post for my tips! Another important thing to note is that your pans will actually help you shape your gluten-free dough. For example. if you were making regular dinner rolls, you could get by having the balls of dough spread out on a big baking sheet almost like cookies. If you did that with gluten-free dough, you would end up with very flat breads.
GLUTEN-FREE PULL-APART DINNER ROLLS
INGREDIENTS
2 3/4 cups (11 1/2 oz.) Gluten Free Mama's Almond Blend Flour
1 1/2 tsp. xanthan gum
2 tsp. SAF instant yeast
1/4 cup sugar
1 tsp. salt
1 cup warm water (105-110°)
2 Tbsp. butter, dairy-free margarine, or Spectrum shortening, melted
1 egg (preferably room temp)
1 tsp. cider vinegar
DIRECTIONS
In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.
With mixer running on low speed, add in the water, melted butter (or substitute), egg, and cider vinegar.
Mix on medium speed 3 minutes.
Spray 8" or 9" round cake pan or pie plate 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 panggangan to 400°.
Bake in 400° panggangan for 26-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.
Brush rolls with additional 1/2-1 Tablespoon of melted butter.
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Source
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