(45 votes, average: 3.58 out of 5)
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These rolls lend themselves particularly well to freezing and reheating. Serve them with soup or a meat dish and listen to the compliments. These rolls are a snap to make , but you’ve got to plan to make them ahead of time.
2 1/2 cups milk or DF substitute
1/3 cup sugar
2 t. salt
4 T unsalted butter or df margarine (we recommend Fleischmann’s unsalted)
1 package of yeast
1 egg
3 1/4 – 4 cups (13-16oz or 368-453g) Better Batter Gluten Free Flour
Butter or df margarine, melted (about 2 sticks)
Instructions
Heat the milk/milk-sub, sugar, salt, and butter/margarine in a sauce pan until warmed (not too hot) then let the mixture cool to less than 100 degrees.
Whisk together the warm milk mixture with the package of yeast and the egg – if your milk mixture is too hot you will kill the yeast! Be patient.
Add the Better Batter Gluten Free Flour and beat it all together (consistency will be like play dough).
Divide dough into two parts.
Roll out each part of dough using flour for a heavily floured surface. Make sure to heavily flour the top of the dough as well, but do not knead it in!!
Roll each dough half into a rectangle about 1/2 inch thick.
Cut with a 3 inch biscuit cutter into circles.
Melt butter/margarine and brush each circle.
Fold the circles over on themselves, so that the dough is not precisely in half. Brush on more butter, so that the surface is covered.
Place on a baking sheet.
Let the rolls rise for 20-30 minutes.
Bake at 400 degrees 15-20 minutes or until golden brown.
Made these for Thanksgiving – They are absolutely wonderful! Thanks so much for this recipe! One suggestion – very important to use unsalted butter (might want to note this in the recipe) as salted butter made the rolls overly salty. (I made 2 batches – my first pre-Thanksgiving test batch with salted butter because it was all I had in the house and the batch I served on Thanksgiving with unsalted butter.)
Hi! What are the instructions for “freezing and reheating”. Thanks in advance!
to freeze and reheat, simply bake the rolls like usual. Take out and cool completely. Wrap very tightly in several layers of plastic wrap or place in a freezer bag. Freeze. To thaw, take out the night before and place in fridge – then unwrap and zap in microwave for a minute or so or place in a 350 degree oven (unwrapped on a cookie sheet) for 3-5 minutes. You can do this from frozen as well, if you separate the rolls before storing and if you don’t mind the inside being coolish when reheated.