GLUTEN-FREE ROLLS
Make and share this Gluten-Free Rolls recipe from Food.com.
Provided by GinnyP
Categories Breads
Time 28m
Yield 7-9 Rolls
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine all ingredients.
- Mix well to remove all lumps.
- The dough will be quite wet.
- Wet hands to handle dough.
- (Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball.
- Drop into greased baking tin.
- (I use muffin or popover tins.).
- Repeat until all dough is used.
- Bake 18-20 minutes, until toothpick inserted in middle tests clean.
- (Maybe it's my oven, but mine bake in 14 minutes.).
GLUTEN-FREE FLUFFY DINNER ROLLS
The dough for these gluten-free dinner rolls is stickier than traditional yeast bread, but if you keep beating for 2 to 3 minutes in the mixer, it becomes workable. The dough balls fit in the pan nicely with seven rolls on the perimeter and two in the middle. -Doris Kinney, Merrimack, New Hampshire
Provided by Taste of Home
Time 50m
Yield 9 rolls
Number Of Ingredients 10
Steps:
- Grease a 9-in. round baking pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be sticky.), Drop batter by 1/3-cupfuls into prepared pan. Smooth the tops with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan and rolls are touching, about 25 minutes. Preheat oven to 375°., Bake until golden brown, 20-25 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 196 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 168mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.
CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)
This is a combination of two or three recipes. Makes some absolutely delicious and decadent cinnamon rolls. The frosting is good straight out of the bowl. I have successfully substituted buckwheat flour and rice flour for the millet flour in this recipe and a review has used oat flour to great success as well. I'm betting brown rice flour wouldn't be horrible either. The last 2 times I made these, the dough required a bit more flour than listed.
Provided by Andrew Mollmann
Categories Breads
Time 1h35m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 22
Steps:
- Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
- Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
- Add egg and combine thoroughly.
- Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
- Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
- Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
- Preheat oven to 400°F.
- Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
- Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
- Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
- Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
- Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
- At this point you can either bake them or allow them to rise a bit longer.
- Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
- While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!
GLUTEN FREE CLOVER ROLLS
These rolls work great with a variety of gluten free flour mix my favorite is one called Wendy Wark's gluten free flour mix but it works well with other flour mixes too, be sure to check if your mix already has xanthan gum. If it does you will need to omit the xanthan gum listed.These rolls are rich and buttery and stay fresh all day. They are our Thanksgiving day rolls. You can reheat in microwave easily for 10 seconds the next day if you have leftovers. You can double the ingredients to make a dozen.
Provided by 3RiversCook
Categories Breads
Time 1h20m
Yield 1 roll, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine flours, baking powder, salt, xanthan gum, sugar and yeast. Whisk well to combine all dry ingredients.
- In a small bowl whisk together water, butter, egg and vinegar.
- Pour the liquid ingredients into the dry ingredients.
- With a hand mixer or electric mixer beat mix for 2 minutes on medium. Be sure to scrape bottom and around bowl to make sure all ingredients are combined well. It will be thick and sticky but should not climb the beaters or you may need more liquid 1 tablespoon water at a time.
- Spray a muffin pan with nonstick spray or grease with butter.
- Scoop three tablespoons of dough individually into each muffin pan trying to form three balls to make the clover shape. You can use a wet knife or spatula to shape it into smooth balls.
- Allow to rise for 40-45 minutes if you use instant yeast or at least an hour if you used active dry yeast.
- Preheat oven last 15 minutes of rising to 350 degrees.
- Bake for 20 minutes or until 200 degrees.
- Allow to cool in pan, it will help them stay moist longer, it will also soften the rolls. If you prefer a drier crust, remove immediately.
Nutrition Facts : Calories 100, Fat 6.7, SaturatedFat 3.9, Cholesterol 46.3, Sodium 318.2, Carbohydrate 9.1, Fiber 0.4, Sugar 8.3, Protein 1.6
GLUTEN FREE POTATO BREAD ROLLS
This is a recipe from Friendly Food Recipes for Life by Royal Prince Albert Hospital Allergy Unit. This dough produces a very acceptable bread roll. It has a bagel-like crust and chewy texture. Potato rolls can be frozen. Wrape them in foil to reheat in oven. Original recipe did not give a quanity for salt, so not sure if this is the correct amount.
Provided by jackandfiona
Categories Yeast Breads
Time 1h42m
Yield 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Combine warm water, yeast and half the sugar. Allow to stand for 10 minutes.
- Add oil and potatoes to yeast mixture.
- Stir in 1 cup potato flour along with salt.
- Add 2 beaten eggs.
- Beat 1 minute with wooden spoon.
- Stand in warm place until mixture forms a sponge. It willrise and look foamy.
- Add rest of flour to make a firm dough.
- Stand in warm place until doubled in bulk.
- Using extra potato flour, shape dough into rolls. Place on lightly oiled oven trays.
- Cover with plastic wrap.
- Stand in warm place and let rise.
- Uncover and glaze with beaten egg (whole egg).
- Bake at 190 deg C for 10-12 minutes.
Nutrition Facts : Calories 127.9, Fat 3.7, SaturatedFat 0.6, Cholesterol 23.7, Sodium 183.7, Carbohydrate 21.6, Fiber 1.4, Sugar 3.7, Protein 2.5
GLUTEN-FREE CRESCENT ROLLS
Posting this recipe as a substitute for Crescent Rolls. Being on a gluten-free diet this is one of those things that many people miss. An easy and versatile recipe. I was sent this recipe from a friend but think that it was originally developed by the "Better Batter Flour" people. You can use it as you would regular Crescent Roll Dough. Prep time does not include 2 to 3 hours refrigeration/resting time
Provided by Jubes
Categories Breads
Time 50m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 8
Steps:
- Use an electric mixer or blender to mix together the butter and cottage or ricotta cheese. Mix well.
- Add the dry ingredients and mix until a dough ball forms.
- Wrap the dough in cling wrap and chill for two to three hours.
- Preheat oven to 350°F or 180°C.
- Sprinkle all-purpose or rice flour onto your work surface and roll the dough into a 14 inch circle. You may find it esier to roll the dough between two layers of good quality baking paper or cling wrap.
- Cut the dough into 8 triangles.
- Roll each triangle from the wide end to the tip.Turn the ends to form the crescent shape ).
- Place the rolled crescents on a gresed baking sheet and bake for approx 20 to 30 minutes, until golden.
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4.7/5 (20)Total Time 1 hr 35 mins
- Combine water and yeast in the bowl of stand mixer. Stir to combine. Allow to stand for five minutes.
- While the yeast dissolves, combine the gluten-free flour, granulated sugar, xanthan gum, and salt in a small bowl. Whisk.
- Add the flour mixture to the yeast mixture. Add the milk, egg, and melted butter. Mix on medium speed until smooth, about three minutes. The dough will be very thick.
- Scoop dough, about 1/3 cup each, onto a parchment lined baking sheet. Smooth the top of each roll with your fingers. Dip your fingers in cool water before smoothing. Cover pan with greased plastic wrap. Allow rolls to rise until double in size.
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- Add the yeast and granulated sugar to the bowl of a stand mixer. Slowly pour in the milk, making sure the yeast is moistened. Let sit for at least 15 minutes to "bloom" as you prepare the other ingredients.
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