I did it! I found the perfect yeast dinner roll recipe. The rolls are so delicious and moist. I whipped these up last night and was surprised how simple and easy they were. Enjoy!
- 3 cups of Auntie’s Gluten Free flour blend
- 2 tsp. xanthan gum (this is in addition to xanthan gum in flour blend)
- 4 tsp. baking powder
- 1 tsp. salt
- 1/4 cup sugar
- 2 Tbs. active dry yeast
- 2 cups warm but not hot milk
- 2 tsp. vinegar
- 2 large or extra large eggs
- 1/4 cup olive oil
- melted butter for brushing tops of rolls
In a small bowl, whisk 1 Tbs. of the sugar into warm milk. Add yeast, whisk to dissolve; set aside to proof (foamy on top).
In a medium bowl, mix together flour, xanthan gum, baking powder, the remaining sugar, and salt; set aside.
In a bowl of mixer fitted with a paddle attachment, beat together eggs, vinegar and oil. Add yeast mixture, beat to mix. Add flour mixture, beat on low to combine, then beat on high for about 3 minutes.
Spoon dough into muffin tins sprayed with Pam or oil, filling about 3/4 of each cup. With a sharp knife that has been dipped in your gf flour blend, cut a deep slash in the top of each roll.
Turn on oven to preheat to 375 degrees.
Let rise until doubled in bulk, about 40 minutes.
Once rolls have risen, brush the top of each with melted butter. Bake in preheated oven for about 20 minutes – until the tops are a nice golden brown. If they start to brown to quickly, loosely tent the rolls with aluminum foil.
Remove from oven. Brush tops again with melted butter.
Crack a hot roll in half, slather it with butter and drizzle it with honey. Don’t forget the napkins!