View the Original Post
Learning to make really good gluten free yeast rolls was a huge challenge for me. I wanted yeast rolls that made you sing when you took you first bit. I wanted them to be hot and light and fluffy. And, I even wanted them to reheat well the next day.
That’s asking a lot from a gluten free yeast roll!
But finally, after numerous iterations of this recipe, I figured it out. The secret is adding just a bit of potato starch. These yeast rolls will make you very, very happy. And very very full. Ration them out carefully, or you might just find a two year old sitting in the pots and pans cabinet having a little feast. I’m not going to name names, but you’ve been warned =)
Yield: 1 ½ dozen rolls.
Heat the milk in a saucepan until it is scalded (heated to 180 degrees F). Let the milk cool to 110 degrees F and add the sugar and yeast and stir gently until combined. Set the milk mixture aside until the yeast has proofed.
In a large mixing bowl, combine the brown rice flour, starches, xanthan gum and salt. Add the milk/yeast mixture and the beaten eggs to the flour and beat for 3 -4 minutes. Cover the dough and allow it to rise until doubled in size.
Turn the dough out onto a lightly floured board and knead it gently a few times. Separate the dough into 18 even pieces. Roll each piece of dough between your floured hands until it forms a ball. Then lightly coat the roll with flour and set aside on your baking pan.
Repeat for each piece of dough. Cover the rolls with a lightly floured towel and let them rise for thirty minutes. Brush melted butter over the tops of the rolls and bake at 425 degrees F for 20 – 25 minutes, or until the top of the rolls are golden brown and crispy.
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!