Bread

Gluten-Free Crusty Parker House Rolls

MAKES 36 ROLLS

Tender on the inside with a nice crunchy shell, these rolls taste exactly like you want rolls to
taste. They can be made with egg replacement with excellent results; see instructions below.

2¼ teaspoons (1 package) active dry yeast
¼ cup warm water (about 110°F)
1 teaspoon + ¼ cup sugar, divided
3½ cups Mary’s Gluten-Free Flour Blend, more for
    working dough
1½ teaspoons xanthan gum
1 cup milk of choice
¼ cup melted butter, melted vegetable shortening or vegetable oil
1 teaspoon sea salt
1 large egg*, room temperature
1-1½ teaspoons coarse or kosher salt, optional
3 tablespoons melted butter, for brushing tops, optional

1. Preheat oven to 350°F. Line a sheet pan (with low sides) with parchment paper.

2. In the bowl of stand mixer with paddle attachment or a food processor, combine yeast, warm water and 1 teaspoon sugar. Let stand 10 minutes until a foamy head forms.

3. In a medium bowl, whisk together Mary’s Gluten-Free Flour Blend and xanthan
gum.

4. In a small saucepan, heat milk until it’s lukewarm to touch. Add ¼ cup melted butter, ¼ cup sugar and 1 teaspoon salt. Remove from heat. Add to yeast mixture, stirring or pulsing to combine. (Milk mixture should be about 110°F, not hot, so as not to kill yeast).

5. Add egg to wet ingredients, mixing until combined.

6. Add flour mixture a little at a time, mixing together until dough forms.

7. Transfer dough onto a lightly floured surface. Divide dough into 4 equal parts. Using only as much gluten-free flour as needed to handle the dough, roll each part into a rectangle about 12x6 inches. Cut dough into 4x2-inch rectangles. Brush each rectangle with some melted butter, if desired. Fold 4-inch side of dough over the top and pinch edges to seal. Place rolls touching edges in prepared sheet pan. Let rise in a warm place 45 minutes to 1 hour.

8. Place in preheated oven and bake 25 to 30 minutes until golden brown. Brush tops with remaining melted butter and sprinkle with coarse salt, if desired.

Each roll contains 94 calories, 3g total fat, 2g saturated fat, 0g trans fat, 12mg cholesterol, 72mg sodium, 16g carbohydrate, 0g fiber, 2g sugars, 1g protein, 10Est GL.

*For Egg-Free Dinner Rolls, omit 1 egg. Mix 1 tablespoon flax meal with 1 tablespoon
hot water to make a paste. Add to wet ingredients in step 5.

Mary’s Gluten-Free Flour Blend

MAKES 6 CUPS

2 cups brown rice flour
2 cups white rice flour
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca starch/flour

Mix ingredients together. Store in a tightly covered container in the refrigerator until used.

Each serving contains 564 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 127g carbohydrate, 4g fiber, 7g protein.

Living Without contributor Mary Capone (bellaglutenfree.com) is author of  The Gluten-Free Italian Cookbook and creator of Bella Gluten-Free allergy-friendly baking mixes. To buy this cookbook, click here.

Comments (14)

Has anyone had success using this recipe in a bread machine?

Posted by: JEF | June 27, 2014 4:22 PM    Report this comment

I am tapioca and corn sensitive. Can the tapioca be left out of Mary's flour blend and the potato starch increased or can arrowroot be used in place of the tapioca?

Posted by: Carolyn2725 | June 26, 2014 1:31 PM    Report this comment

I am allergic to potato also. Can another flour blend like Namaste work??

Posted by: Brenda S | September 2, 2013 9:03 PM    Report this comment

I'd love to try these rolls, but need to find a substituge for the potato starch. I'd also like to use more whole grain flours without compromising the texture. I'm looking forward to using the dough for cinnamon rolls, as well.

Posted by: Unknown | July 31, 2013 5:06 PM    Report this comment

I didn't know I could ever eat bread or rolls again!!! I am new to gluten free living.

Posted by: Unknown | June 26, 2013 3:14 PM    Report this comment

Hi. These look great! Need to make these egg-free, but also allergic to flax which is the recommended replacement. Will this work with enerG replacer or can you suggest another alternative? Thanks!

Posted by: Carla D | June 24, 2013 7:45 AM    Report this comment

For a high altitude baking chart, go here:

highaltitudebaking com

Also, all info you could possibly need for high altitude baking. I live at 7,500 ft and do ALOT of gluten free baking with success!

Posted by: Debra L | June 21, 2013 10:54 AM    Report this comment

In response to the question of using coconut or rice milk - I used rice milk and they turned out great!

Posted by: aebag4 | June 21, 2013 8:04 AM    Report this comment

Made these last night. My 27 year old non GF son said, "Mom, these are really good.!" And ate about six of them. But the best part is that I divided the dough into fourths and used two of the sections to make cinnamon rolls! Yay! Cinnamon rolls! (did I say Yay?!!) I just sprinkled brown sugar and cinnamon onto the rolled out sections and dotted with a small amount of butter, rolled it up from the long edge and placed them in a square pan with sides touching, let them rise with the other rolls and baked all together. Easy! And delicious!

Posted by: aebag4 | June 21, 2013 8:02 AM    Report this comment

Laurel L - Fold the 4" side in half...basically ending up with a 2 x 2 square, pinched at the top. Then set to rise.

Lisa - Recipe says "milk of choice" so either should work.

Leslie - Yes, modify for high altitute. Rise time and baking time would be shorter as with any baking you do, oven temp would be higher. Living Without Food Editor Beth Hillson also advises: Include at least ⅓ cup of high-protein flour, such as chickpea, soy, quinoa, sorghum, teff, or buckwheat, in your flour blend when you're baking above 3,500 feet. The extra protein helps improve structure and maintain moisture. (You would swap out 1/3 cup of the rice flour, not add an additional 1/3 cup of flour.) - Moderator

Posted by: LW Moderator | June 20, 2013 2:22 PM    Report this comment

Weirdly, I know the answers to all your questions! The recipe means to make a 2" by 2" square by folding the 4" side in half. Most recipes will work with any milk - what matters is the flavor of the milk. Rice milk will not add flavor but coconut milk will result in a definite coconut flavor. Rice milk is blander than regular milk. I also live at high altitude and have baked with yeast, although not gluten free (not yet). The yeast will make the dough rise faster and there is danger of "over proofing", so you have to watch it more closely and punch it down earlier. The dough might be dryer as well; substituting applesauce for the egg will make it egg free and counteract the dryness at the same time. You might simply want to cut back on the amount of yeast you start with (by about 1/4).

Posted by: Penny S | June 20, 2013 2:18 PM    Report this comment

Can you please explain the cutting and forming of the dough further? It says to make a 12 x 6 rectangle and then to cut 4 x 2 inch strips.... What? Then fold the 4" side? What? Sounds like a bread stick. Help!

Posted by: Laurel L | June 20, 2013 1:11 PM    Report this comment

Does anyone know if this recipe will work with coconut or rice milk? Thanks.

Posted by: Lisa L | June 20, 2013 1:04 PM    Report this comment

This sounds wonderful but do you think I need to make any modifications for high altitude? I'm at 6300 feet. Thanks! Also, I'd be making it egg free.

Posted by: Leslie S | June 20, 2013 11:53 AM    Report this comment

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