GF and DF Perfect Dinner Rolls
The holidays are all about spending time with family and friends these amazing dinner rolls will be the most popular thing on your dinner table this year you can make them completely allergy free . Our friend Margaret who is an amazing baker has helped test this recipe for her family and friends. Xoxo
GF and DF Perfect Dinner Rolls
Servings 12 rolls | Prep Time 1 1/2 hours | Cook Time 20 to 25 mins
Ingredients
- 4 1⁄2 tsp (2 packages) rapid rise yeast (We use Red Star.)
- 1 Tbsp psyllium husk powder (we use Konsyl)
- 2 1/2 cups club soda at room temperature
- 3 cups (420 g) Better Batter Gluten free flour
- 1/4 cup (50g) sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 Tbsp vinegar (white or apple cider)
- 1/4 cup (60ml) olive oil (or neutral vegetable oil)
- 2 sticks melted dairy Free butter ( we like Smart balance or Earth balance substitute) for pans and for brushing tops of rolls
Instructions
Grease and flour muffin tins.
Heat. In one quart container or small bowl, heat club soda in microwave for 30-40 seconds until it reaches 90°.
Add 1 Tablespoon of the sugar to the club soda. Add yeast, psyllium husk powder, . Whisk to dissolve. Set aside to proof (start the yeast working) for at least 5 minutes –it will get foamy on the top and double in size to approximately 4 cups.
Whisk Ingredients Together. In a medium bowl, whisk together Better Batter flour, remaining sugar, baking powder, baking soda, and salt. Set aside.
Mix Ingredients. In bowl of stand mixer fitted with a paddle attachment, beat together vinegar and oil. Add yeast mixture, mix on medium speed to combine. Add 1/3 of the dry ingredients. Mix on slow speed until barely combined. Add another third of the dry ingredients and mix again. Add the final third and mix on slow speed.
Scrape down the sides of the bowl and beat on high for 2 minutes. Scrape down the bowl again and beat on high for another 2 minutes.
Spoon dough into prepared muffin tins–filling about 3/4 of each cup. Hint: Use a 1⁄4 cup scoop to make this easier. Wet the scoop and round the dough at the top before dropping into muffin wells.
Cut. With a sharp knife that has been dipped in flour, cut a deep slash in the top of each roll. Allow to rise in a warm place until almost doubled in bulk ( high above the top of the tin)–about 40 minutes.
Preheat oven to 375°.
Brush Top. Once the rolls have risen, brush the top of each with melted butter or dairy free substitute.
Bake in preheated oven for about 20 minutes–until the tops are a nice golden brown. If they start to brown too quickly, loosely tent the rolls with aluminum foil. Finished rolls should be golden brown and a bread thermometer should read 205°.
Remove from oven.
Brush the top of the rolls with melted butter (or dairy substitute) for pans and for brushing tops of rolls
Release rolls from tins–I often put them into a tea-towel lined basket to keep warm.
