Now with even better instructions!!
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. This recipe makes 36 rolls.
2 1/2 cups milk or DF substitute
1/3 cup sugar
2 t. salt
4 T unsalted butter or df margarine
1 package of rapid rise active dry yeast (if you do not have rapid rise yeast please note instructions below)
3 1/4 to 4 1/4 cups (13-17oz or 368-481g) Better Batter Gluten Free Flour – note you should reserve about 1 c for flouring the surface of the dough and rolling surfaces.
Butter or df margarine, melted (about 2 sticks)
Preheat an oven to 400 degrees and grease or butter a 9×13 inch baking pan.
Heat the milk/milk-sub, sugar, salt, and butter/margarine in a sauce pan until the margarine is barely warmed (not hot), making sure to let the mixture cool to less than 100 degrees – if your milk mixture is too hot you will kill the yeast! Be patient. The milk should feel lukewarm to the touch when a finger is inserted into it.
Whisk together the warm milk mixture with the package of yeast and the egg, beating well until smooth.
NOTE: if you do not have rapid rise yeast, you will add half the flour in the instruction immediately below, mixing until just blended, then allow the batter to proof for 30 minutes before adding the remaining flour and continuing the recipe. If you have rapid rise yeast you can simply add all the flour and proceed with the recipe.
Add the Better Batter Gluten Free Flour and beat it all together for about 4 minutes on high speed (consistency will be like wet play dough or drop cookie dough). You want the dough interior to retain this sticky cookie-dough-like texture at every step to ensure the highest rise possible. If the dough is still sticky, add about 1/2 c of the flour you had reserved for rolling.
Divide dough into two parts. Make sure to use the reserved flour to flour the top of the dough (all surfaces) as well, but do not knead it in – the interior of the dough should be sticky!! A sugar shaker is ideal for shaking out flour at the right proportions.
METHOD ONE: Classic Parkerhouse Rolls Shapes
Roll each dough half into a rectangle about 1/2 inch thick. This thickness is about half the distance from the tip of the thumb to the knuckle joint for most people. Cut with a 3 inch biscuit cutter into circles. Melt both sticks of butter/margarine and brush a generous amount all over each circle.Repeat with remaining dough scraps until you get 36 circles.
Fold the circles over on themselves, so that the dough is not precisely in half. Spray surface with water to get rid of the extra flour.
Brush on more butter, so that the surface is covered. Place on a baking sheet, tightly nested, so that the dough barely touches – the folded side of each oval should rest barely on top of the long edge of the roll before it, and all the rolls should nestle side by side . Allow to rise for for 20-30 minutes. Bake at 400 degrees 15-20 minutes or until golden brown. Remove from oven and immediately brush with the remaining butter.
METHOD TWO: “Lazy” Parkerhouse Rolls
Lightly flour surfaces of the dough. Break dough into 36 even globs about the size of a large marshmallow or about 1/4 to 1/3 cup in measure and lightly roll into a ball, flouring only the surface as necessary to prevent sticking. Melt both sticks of butter/margarine and dip each ball in the butter. Place on a baking sheet, tightly nested, so that the dough barely touches. Allow to rise for for 20-30 minutes. If the dough looks dry, brush with more margarine or butter.
Bake at 400 degrees 15-20 minutes or until golden brown. Remove from oven and immediately brush with the remaining butter.