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Gluten Free Dinner Rolls

I am finally taking a moment to breath and catch up on some posts!

A few weeks ago, I received a complimentary 2.5 lb. sample of Better Batter Gluten-Free All-Purpose flour to review. A quick bit of info on Better Batter: the ingredients are: Rice and Brown Rice Flours, Tapioca Starch, Potato Starch, Potato Flour, Xanthan Gum and Pectin. Some Better Batter product information: it is Kosher, made in a dedicated facility and is approved not only by the Celiac Sprue Association but also for use in the Feingold Diet by the Feingold Association.

Well, let me put it this way: I used up all of the flour in one day and my guys ate everything I made before I could get photos! I made “real” cinnamon rolls for Christmas morning (they were so good!) and even tried out some “Pigs in a Blanket,” which Mike proceeded to eat all of and Sam didn’t even get to try one!). I even made “Nutter Butter” cookies! I immediately ordered 25 pounds of the Better Batter GF flour and it arrived this past Friday. I have been experimenting like a mad food scientist and am having a hard time pulling myself away long enough to make a post!

I am going to do this “review” differently by showing the results of Better Batter in actual recipes. I think it is so awesome, that I may be switching from my beloved Tom Sawyer’s GF All-Purpose Flour, which uses gelatin instead of pectin. I really wish I could figure out what proportion to add these ingredients (gelatin and/or pectin) to my own GF flour blends, they have made all the difference in my GF recipes, although I think the pectin is winning out over the gelatin.

Hang on, deep breath: “omm…” (very helpful with ADD! ;-) )

Okay, so one thing at a time because I also have other very cool recipes to share too, like how to make your own (you will be able to make a dairy-free version too!) evaporated milk, sweetened condensed milk, liquid coffee creamers, beef jerky, GF “Hamburger Helper” Mixes, vegan marshmallows without gelatin (did you know that gelatin is derived from beef?) or agar agar, (and I am not a fan of the Kosher marshmallows made from fish gelatin, as I can taste the fish. Then again, beets taste like dirt to me, so maybe it is my palette! ;-) ). I am even closing in on a corn-free “light corn syrup!” I also have more condensed soup recipes (in fact, I will be revising the whole condensed soup “series” of posts because this has been a real journey for me and I have “updated” the condensed soup recipe many times, which is confusing even for me when I look up my own recipe on my blog! I am going to give the GF Magic Mix and each of the soups their own page.

Okay, enough rambling for now! I found the following recipe on Recipezaar (I like getting recipes from here because they have reviews) and with a few tweaks, I made a GF version. The original recipe is listed with my changes in red.

Easy Dinner Rolls (you will need to mix up the dough 2 hours – 3 days ahead of time)

printable recipe

1 cup Water (110° F.)

2 pkgs. Yeast (Do not use quick rising in this recipe) (I buy my yeast in bulk, so I used 5 tsp. Yeast… each package of yeast is about 2 1/2 tsp.)

1/2 cup Butter, melted (for dairy-free, use Earth Balance.  Earth Balance also has a soy-free version.  You can also use 1/2 cup Coconut Oil, melted)

1/2 cup Sugar

3 Eggs

1 tsp. Sea Salt

4 1/4 cups Flour (I used Better Batter GF All-Purpose Flour)

  • Combine warm water and yeast in a large bowl (I used the bowl of my stand mixer); let stand for 5 minutes.
    • With a wooden spoon, stir in butter, sugar, eggs and salt (I just added all of these ingredients into the bowl of my stand mixer).
      • Add flour, 1 cup at a time and beat as much as you can (you will probably be able to use all of the flour) (Again, added to the bowl of my stand mixer and let it do the work for me! I just used the standard beater attachment since GF dough tends to be more of a batter consistency).
        • Cover and Refrigerate for at least 2 hours, or up to 3 days.
          • Grease a 13×9 baking pan.
            • Turn dough out onto floured surface.
            • Divide into 24 equal pieces (I divided mine into 20 equal pieces of 2-oz. each, if you do not have a scale, just eyeball it)
            • Roll each piece into a smooth round ball.
            • Place in rows in prepared pan. (I brushed mine with an egg wash: 1 beaten egg combined with 1 Tbs. water).
            • Cover and let rise for 1 hour; until doubled (here is a cool tip for rising: put the covered dough in a cold oven on the middle rack. On the rack below it, fill an oven safe dish with a couple inches of boiling hot water, then shut the door. This makes for ideal rising conditions! :-) )
            • Heat oven to 375°.
            • Bake until golden brown, about 17 minutes.

            My guys flipped over these dinner rolls! Sam even had one for breakfast this morning :-D ) I want to learn how to make these using Agave Nectar, so if it works out, I will do an updated post later!

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            Comments

            1. Nancy Wemple says:

              Heidi, Your rolls looked wonderful. I wanted to lick the computer monitor…..Keep up the good work and all your GOOD recipes

            2. You are so sweet Nancy! Are you going to be at the next GIG potluck? If you are, I will bring these!

            3. Renee says:

              Can you send me info on the GIG group/meetings? How much does it cost to join? I live in Placitas.
              Thanks
              Renee

            4. Cindy says:

              Wow! These look so delicious and not GF! That picture has guaranteed I'll be making them this weekend, thanks!

            5. Tasha Sarver says:

              These look great.!!….You mentioning your little one ate one for breakfast..made me think of the sausage ones with biscuit or pancake wrap..mmm mmm..lol Wonder how those would turn out..lol

              • Ya know Tasha, that is a great idea! I have been meaning to make my own copy cat version of Jimmy Dean sausage, but with chicken or turkey to lighten it up a bit. We will have to try a breakfast roll! Can Braden have ground beef, chicken, turkey or pork?

            6. Tasha Sarver says:

              lol ok..i so some how posted on the wrong post..i meant to post on the pigs in the blanket…my response might make more since then..somehow I read both and figured they were together..i have no clue how it happened..haha

            7. Pam Jacob says:

              This recipe sounds very easy. I have one question, do you thing I could use agave nectar instead of sugar. I would appreciate any help you can give.

            8. Jennifer says:

              Looks great!!! What could I use in place of egg wash? Also, where you call for eggs, what would you recommend using…Egg Replacer or Flax Meal and Water? Thanks, Jennifer

              • Hi Jennifer,

                We recently became egg-free too but I have not experimented making these dinner rolls egg-free yet. You can definitely use milk (dairy or dairy-free) to replace the egg wash. My *hunch* is that flax eggs would work better than egg replacer, but I cannot say that for sure until I try it.

                You might actually be better off trying Carrie's recipe for Gluten-Free Vegan Crusty Bread over at Ginger Lemon Girl: http://gingerlemongirl.blogspot.com/2010/09/glute… that is the next recipe on my list to try.

            9. Angela says:

              I just made these today and they were pretty good. I used probably 1/2 to 3/4 cup less flour and they turned out well. The texture seems more like a biscuit but the biscuits we tried two days ago didn't work out so well. So this will become our go to recipe for biscuits. Thanks for sharing!

            10. Wendy says:

              This recipe looks extremely close to my mom's favorite dinner roll recipe that we call "sweet rolls". She uses honey instead of sugar and just added it when she was heating the milk and melting the butter. Yes, her recipe is a regular wheat/dairy recipe…I don't know if heating the honey in the melting butter & milk has any "chemistry" to it but it sure makes for a tasty dinner roll for anytime.

            11. melinda teague says:

              Why is quick rise yeast not to be used in this recipe?

              • Hi Melinda,

                Good question and the truth is, I don't know why. I adapted this recipe from one I found on Food.com and the author specifically said not to use quick rise yeast.

                I just did a little digging online and I found this information on Joy of Baking:

                There are two types of dry yeast: regular active dry and rapid-rise. The two types of dry yeast can be used interchangeably. The advantage of the rapid-rise is the rising time is half that of the active dry and it only needs one rising. However, you do sacrifice flavor and texture in order to save time as the yeast does not have time to develop its own flavor.

                Read more: http://www.joyofbaking.com/Yeast.html#ixzz1TG1C6w

                So, it looks like you can use the two interchangeably afterall (can you tell I'm not much of a bread baker?). :-D

                Heidi

            12. Joan Funk says:

              Was wondering if I could use Jules All Purpose flour in this? I don't have any Better Batter Flour. I will try and let you know!!!

            13. My rolls turned out more like scones than rolls. I used Bob’s Red Mill all purpose baking flour but otherwise thought I followed the recipe. Any suggestions?

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