Bonnies The Ultimate Gluten Free Dinner Rolls Recipes

GLUTEN-FREE SOFT DINNER ROLLS

Steps:

• 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.
• When rolls have almost doubled in size, preheat oven to 350 degrees F. Remove plastic wrap from pan. Bake rolls until golden brown, about 20 minutes.
• Remove pan from oven. Brush rolls with melted butter and sprinkle with Kosher salt, if desired. (see note) Allow rolls to cool for about 15 minutes before serving.
• Rolls are best enjoyed the day they are made. Store leftover rolls wrapped on the counter or place cooled rolls in a freezer bag and freeze for up to two months. Thaw rolls at room temperature overnight.

BONNIE'S: THE ULTIMATE GLUTEN-FREE DINNER ROLLS

Steps:

• 1. TIPS FOR SUCCESS: No substitutions, please. Bring ALL ingredients to room temperature before you begin! This includes the eggs and yeast. Always use superfine flour to get light bread. If it isn't superfine, pulse it in the food processor. Assemble all the ingredients before you start making the recipe, and follow the steps in the order given below.
• 2. Use a 9X16 pan with a parchment sleeve. Spray sides and bottom with kitchen spray.
• 3. Dry Ingredients: Use a kitchen scale to weigh all your flours for accuracy. Do not skip this step. Measuring cups can throw off your recipe by 1/4 to 1/3 of a cup! Mix all the Dry Ingredients in a medium bowl and set aside.
• 4. Proofing The Yeast: Measure 1 1/3 cup warm water, 110, degrees. Add two tablespoons of sugar and whisk until it dissolves. Add 3 teaspoons active dry yeast and whisk again until combined. Let it sit until a small dome forms, about 10 minutes.
• 5. Wet Ingredients: Meanwhile, mix the egg and egg yolk, and 2 teaspoons of lemon juice in the stand mixer's mixing bowl using the paddle attachment. Beat 1 minute on medium speed until well mixed. Add about a half cup of the flour mixture and then add the diced butter, yeast mixture, and then gradually add the rest of the flour.
• 6. Do not add any extra flour or liquid. Beat on medium speed for 5 minutes. It will be very thick.
• 7. Making The Rolls: This is the fun part. Use a 2 inch scoop to form the rolls. Dip it in water, shake off excess.
• 8. Place about a teaspoon of tapioca flour in the palm of your left hand. (Assuming you are right-handed!)
• 9. Scoop the ball into your left palm on top of the flour, and then roll the 'ball' forward on your fingers, and it will pick up a very small amount of the flour and allow you to shape it easily into a roll. Add a tiny bit more flour only if needed. After you have made one, you will see how easy it is. This technique will allow you to form rolls with a minimal amount of flour. Using too much flour will keep gluten-free yeast rolls from rising properly.
• 10. Place each roll in the prepared pan with sides almost touching. A 2-inch scoop makes 20 rolls, side by side, in a 9 X 16 pan.
• 11. I warm my oven just before setting my rolls in it to rise. Cover the rolls with a light towel, leave the oven light on and shut the door.
• 12. Let the rolls rise 30 minutes until doubled in size. Gently remove rolls from oven and set on a counter while you preheat the oven. Preheat the oven to 350 degrees.
• 13. Make The Egg Wash: Don't skip this step because it enhances browning and appearance of rolls. Beat one egg, 1 teaspoon water, and 1 pinch of salt.
• 14. After the rolls have risen, brush on the egg wash until all the rolls are covered. You won't use all the egg wash.
• 15. Bake rolls in the preheated oven for 25 minutes or until the test thermometer says 200 degrees. They should be nice and brown.
• 16. Cool in pan for ten minutes, then move over to a rack. Lift the rolls out of the pan with the parchment sleeve. Note: Store rolls in baggies in a ziplock in the freezer. Warm rolls in the oven wrapped in tin foil.
• 17. Try some hot with jelly! Enjoy!

BONNIE'S HAMBURGER AND SANDWICH BUNS-GLUTEN FREE

Steps:

• Cook's Note: Assemble all ingredients and read the recipe through before beginning. Do not substitute ingredients. This recipe works as written, and even small changes may or may not affect the outcome. Tools needed: Large baking pan for hamburger buns, small loaf pan for sub rolls, muffin rings, large scoop, instant read thermometer, parchment paper, kitchen spray, light, white tea towel, and a small amount of melted butter to brush on the buns after baking. Weigh your dry ingredients. If you use measuring cups, it can throw your recipe off by 1/4 to 1/3 cup! Too much flour can make gluten-free baked goods not rise properly. Always use superfine flours. If the flour is not superfine, pulse it in the food processor.
• Prepare your pan. Use a large baking pan, line with parchment paper. Spray the bottom of the pan with kitchen spray. Place 8 English muffin rings on top of the parchment paper, spaced about a half inch apart. Spray with kitchen spray. Make a parchment sleeve for a small loaf pan and spray with kitchen spray.
• DRY INGREDIENTS: Weigh and mix dry ingredients together, and set aside.
• WET INGREDIENTS: Beat two eggs, add 2 tablespoons cider vinegar and 3 tablespoons grapeseed oil in your stand mixer's mixing bowl.
• YEAST MIXTURE: Measure 1 1/3 warm water in a 2 cup pyrex measuring cup that reads 110 degrees, add 2 tablespoons sugar, whisk to dissolve, and then add 3 teaspoons active dry yeast, whisk again. Let the yeast sit about ten minutes until it forms a dome on top
• MIX IT: Add about a cup of the Dry Ingredients to the Wet Mixture and mix on medium speed for about one minute, add the yeast mixture, and gradually add the rest of the flour mixture. Do not add extra flour or liquid. The dough will be super thick, glossy and sticky. Beat on medium speed for 5 minutes.
• Scrape down the sides of the mixing bowl with a rubber spatula before setting it to rise.
• LET IT RISE: (I pre-warm my oven by turning it on for a minute or so, and then turning it off) Cover the mixing bowl with your tea towel and place it in the oven.
• Leave the oven light on. Let it rise for 30 minutes.
• Remove the mixing bowl from the oven. Spray your scoop with kitchen spray, and scoop up some dough and place it in the greased muffin ring. The ring should be about 3/4 full. (You may decide you want to make thinner buns and fill them only half full. Then you will use the extra dough to make more sub rolls.)
• Take a regular stainless steel serving spoon, lightly sprayed with kitchen spray, and use the back of the spoon to smooth the top of the muffin and push the dough to the inside edges of the ring. Repeat this process until all rings are filled and smoothed. Scoop the leftover dough into small prepared bread loaf pans, and fill them only about one inch deep. Smooth the top with the spoon.
• Put the buns back in the warm oven, covered with the tea towel, to rise for the second time for about 20 minutes.
• Remove the buns from the oven and preheat the oven to 350 degrees. Bake the rolls for about 25 minutes until they are nicely browned and the internal temperature reads 200 degrees. Take the temperature with the probe in at a slight angle to get a more accurate reading.
• Remove the buns from the oven and let them sit in the pan for 10 minutes. Optional: Brush melted butter over the tops.
• Remove the rings from the buns and transfer the buns to a cooling rack.
• This is the sub or sandwich roll.
• This is the hamburger I made. This bun is sturdy enough to handle any filling.
• Hamburger bun cut in half. Note the texture. These buns are pliable, not dry or crumbly like most gluten-free baked goods.
• Store the buns in the freezer in two ziplock bags.

GLUTEN-FREE FLUFFY DINNER ROLLS

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.