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
3 1/4 – 4 cups (13-16oz or 368-453g) Better Batter Gluten Free Flour
Butter or df margarine, melted (about 2 sticks)
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.