These are damn good. I’m going to continue to tweak them- maybe try with some heavier flours and see how I like them. They’re super easy and the best gluten free roll I’ve ever had. The first time I made them I used all starchy flour (asian rice flour, sweet rice flour, & potato starch) and the full amount of yeast. They were too gummy and yeasty for my taste. Other people liked them, but I wanted to try the recipe a little differently.
I used this recipe.
I made a few changes (if you don’t have multiple food allergies and issues- you could try the original recipe) Below is the way I made the rolls. At the bottom I have made a list of the changes that I made:
Preheat oven to 375
1 package of dry active yeast (scant tablespoon)
2 tspns sugar
2 c milk (I used 1 c rice milk and 1 c coconut milk)- warmed but not too hot
1½ c Asian White Rice Flour
½ c Asian Sweet Rice Flour
¾ c potato starch
½ c white rice flour
3 scant tspns xanthan gum
1 tspn salt
1 Tbpsn baking powder
2 tablespoons ground flax whisked together with 6 tablespoons of super hot/boiling water (let this sit while you proof your yeast)
¼ c soy free/dairy free butter
¼ c honey
1 tspn white vinegar
What to do:
Warm your milk in a medium sized bowl. Whisk in your sugar and yeast. Let is sit undisturbed for 8 minutes. It should get foamy on its own.
In a large bowl, whisk together all of your dry ingredients (flour, xanthan, salt, baking powder).
Mix in your flax mixture, yeast mixture, melted butter, honey, and the vinegar. I don’t have a stand mixer at home and my handheld mixer couldn’t handle this job, so I did it by hand. Mix all of the ingredients getting the lumps out. Mix it (either with your mixer or by hand) for 3 minutes. It’s going to change from a thick pancake batter, to a loose dough.
Spray two muffin pans with your favorite gf spray (I found one that is soy free as well… 5 bucks, but it’s worth it). Take a tablespoon and spoon the batter/dough into the pans. About 3/4 full. I turned my oven on at this point. Cover your rolls with a clean cloth and let them rise in a warm place for 35 minutes. I put my pans on top of the stove top so that the heat from the preheating oven helped them rise. Works perfectly!
After 35 minutes, put your rolls into the oven. Bake them for 18 minutes, until they are golden brown. Remove them from the oven and let them cool in their pans for about 15 minutes. They will hold their shape better if you do this.
After 15 minutes, moves the rolls onto a cooling rack and let them cool. The recipe above made 18 rolls.
Eat these bad boys any way you’d like: plain, with jelly, smothered in nut butter, with delicious honey, stuffed with ham… Mmmm.
Now, I bet these could be completely vegan if you subbed out the honey and used vegan sugar. Give it a go and let me know what you change 🙂
The original recipe looks awesome! Feel free to try them out. I’ve listed the changes that I made below just as an FYI:
- Instead of using eggs I used 2 Tablespoons of ground flax seed whisked with 6 Tablespoons of super hot water. I let that sit for the same amount of time that the yeast was proofing.
- I used half coconut milk and have rice milk, because I ran out of rice milk.
- I used the soy free, dairy free Earth Balance butter.
- Instead of tapioca starch I used white rice flour.
- I only used one package of yeast (about a tablespoon).
- I used scant teaspoons of xanthan gum
- I mixed everything by hand