We finally have made successful gluten free dinner rolls that are easy enough to make even on a school night. Rolls is one of those things that I desperately miss since going gluten free. The kids were thrilled with these rolls and even wanted seconds and suggested eating them for dessert. Ha! They always keep me laughing.
INGREDIENTS
2 3/4 cups (11 1/2 oz.) GF flour blend
2 tsp. instant yeast
1/4 cup sugar
1 tsp. salt
1 cup warm water (105-110°)
2 Tbsp. butter
1 egg
1 tsp. cider vinegar
DIRECTIONS
In the mixing bowl of your electric mixer, mix together flour, instant yeast, sugar, and salt.
With mixer running on low speed, add in the water, melted butter, egg, and cider vinegar.
Mix on medium speed 3 minutes.
Spray 8" or 9" round cake pan or pie plate with cooking spray. Spray hands with cooking spray and roll dough into 9 mounds in the pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.
Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
During the last few minutes that the rolls are rising, preheat oven to 400°.
Bake in 400° oven for 26-28 minutes. Tops should be golden brown.
Brush rolls with additional 1/2-1 Tablespoon of melted butter.
(Optional add garlic and Italian seasoning for a pasta night or cinnamon and sugar for a morning dish)
