Try this Gluten Free Dairy Free Soft Dinner Rolls Recipe recipe, or contribute your own.
Suggest a better description*in place of the various flours and starches you can use 3¼ cups of a good quality, all-purpose gluten free flour blend.
Directions
Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 – 8 minutes or until the mixture is foamy and had increased in volume.
Combine the flours, starches (or all-purpose gluten free flour blend), xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.
Add the yeast mixture, 2 eggs, melted butter substitute (or butter), honey and vinegar. Mix on medium low until combined. Scrap down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.
Brush 2 standard muffin pans with melted butter (or butter substitute) or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees.
Spoon the batter into the prepared muffin pans, filling about ¾ full. Alternately you can use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.
Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.
Bake for 17 – 18 minutes or until golden brown. Let cool in the pans for 15 minutes.
The rolls can be made ahead – bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.
Servings
A gluten free recipe that makes 24
http://simplygluten-free.com/blog/2011/11/gluten-free-dairy-free-soft-dinner-rolls-recipe.html
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 29 | ||
Calories from Fat: 12 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 53.9mg | 17 % | |
Sodium 379.2mg | 13 % | |
Potassium 42.2mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.7g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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