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Bread
August-September 2011
Mix it Up
When selecting a gluten-free flour blend, keep this in mind:
■ All-purpose blends containing bean flours deliver more protein but they behave differently from blends that are mostly rice flour. Bean flour blends often require some tinkering with the volume to get the recipe just right. Don't be afraid to make adjustments as you make and re-make a recipe.
■ Some all-purpose blends contain xanthan gum. If your brand does, omit that ingredient from the recipe. No other alterations are necessary.
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Gluten-Free Pull-Apart Honey Rolls
MAKES 24
©Nicole HunnThis recipe is like a good mother—warm, welcoming and great at multi-tasking. Make these rolls larger for 10 hamburger buns (bake 13 to 15 minutes at 375°F) or place dough in a greased 9x5-inch loaf pan for sandwich bread (bake 40 to 50 minutes). This recipe can be made with egg replacement, with good results.
4-4½ cups gluten-free all-purpose flour blend, more for dusting
3 teaspoons xanthan gum
¼ teaspoon cream of tartar
½ teaspoon kosher salt
3 teaspoons active dry yeast
½ cup neutral oil of choice (grape seed, canola, vegetable)
2 tablespoons honey
1 extra-large egg + 1 extra-large egg white
2 cups warm milk of choice (about 100° F)
Glaze
⅓ cup sugar
2 tablespoons unsalted butter or dairy-free alternative, melted and cooled
1 tablespoon honey
1 extra-large egg
1. Line two 8x8-inch baking pans with parchment paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, if blending by hand), place 4 cups flour, xanthan gum, cream of tartar and salt. Mix on low speed until well combined. Add the yeast and mix again until well combined.
3. Add the oil, honey and eggs, and mix until wet ingredients get incorporated into dry mixture.
4. With the mixer on low, add milk to the mixture in a slow, steady stream. Once the mixture has started to come together, turn the mixer up to about half speed and beat for about 6 minutes. The dough should be thick and smooth, but tacky to the touch. If it seems too wet, add more flour by the tablespoon and mix well until you reach the right consistency.
5. Turn the dough out onto a very lightly floured flat surface, ideally a silicone baking mat. Pat down the dough into a mound about 1½ inches tall and divide evenly into 24 balls. Roll each piece between wet palms to make a proper ball and then, if necessary, in the flour on your flat surface.
6. Divide the balls of dough between the two prepared pans, spacing them evenly. They will be relatively close together. Cover the pans with plastic wrap and place them in a warm, moist, draft-free spot. Allow the dough to rise for about 30 minute or until the rolls are about 150 percent of their original size and touching one another.
7. While the rolls are rising, preheat oven to 375°F and mix the glaze ingredients in a small bowl.
8. Using a pastry brush, brush the tops of the rolls generously with the glaze.
9. Bake for 18 to 20 minutes in the preheated oven until lightly browned, rotating once while baking.
Each roll contains 172 calories, 7g total fat, 2g saturated fat, 0g trans fat, 24mg cholesterol, 67mg sodium, 25g carbohydrate, 0g fiber, 3g protein.
For Egg-Free Pull-Apart Honey Rolls, replace egg and egg white with 6 tablespoons applesauce + 2 teaspoons baking powder. For Egg-Free Glaze, replace egg with 1 teaspoon milk of choice.
YOUR Savings
IF YOU MAKE IT: $1.76 for 8 rolls
If you BUY it: $5.99 for 8 rolls
Comments (5)
These rolls are amazing and are the FIRST ones I have ever made that you could not tell were not made with regular flour!! LOVE THEM!
I was out of cream of tarter and subbed a dash of apple cider vinegar plus, I forgot to add the honey to the dough. They still tasted great! I used the So Delicious Vanilla Coconut Milk Beverage so I guess that gave them just enough sweetness in the dough. I halved the recipe and filled a deep dish pie pan perfectly. I just used a cookie scoop and scooped out even sized balls of dough directly into the pie pan and let them rise. Less mess and it worked great for me.
Thank you for so many wonderful recipes!
Posted by: Michelle K | December 7, 2011 6:58 PM Report this comment
I just made this... the "dough" was more batter... it was a sticky mess and there was nothing I could do but dump it into a loaf pan. I'm waiting while it bakes, it might turn out to be a great bread but I really wanted ROLLS. I'll try again in a couple days but I won't add the full 2 cups of milk this recipe is calling for... I think I'll add until the consistency looks good. It's easier to add more liquid than to try to balance with more flours.
Posted by: JAMIE P | November 24, 2011 6:41 PM Report this comment
I made these rolls two days ago and was really disappointed. The texture was alright, but they had absolutely no taste. They were one of the blandest rolls I've ever had. What a waste of time and money!
Posted by: doe2531 | July 21, 2011 4:05 PM Report this comment
Just search for it online...
Posted by: Elgie | July 7, 2011 2:46 PM Report this comment
I'm out of cream of tartar. Is there a replacement that would work in these rolls? They look great and I have been looking for a recipe to make into hamburger buns.
Posted by: Angela M | July 7, 2011 9:37 AM Report this comment