Gluten Free Deli Roll 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.

GLUTEN FREE DELI ROLL

Steps:

• Begin by creating a "butter sheet." In the bowl of a stand mixer with the paddle attachment, blend margarine and 1/3 cup Manhattan Blend together well. Using a pallet knife for spreading, spread out onto a sheet of Gefen Parchment or wax paper into a rectangular shape approximately 12 x 6 inches, trying to keep the thickness as even as possible. If the margarine gets stuck to your knife, dip your pallet knife in hot water to make mixture easier to spread. Cover the rectangular butter sheet with another sheet of wax paper and refrigerate for 30 minutes, until the sheet is completely firm.
• In a large mixer bowl, whisk together 2 and 1/2 cups Manhattan Blend and the yeast. Mix together the non-dairy milk, sugar and salt. Add to dry mixture in bowl along with the egg and extract. Using the paddle attachment, mix all ingredients on low speed until combined and then mix on high speed for three minutes.
• Lightly flour your work surface with Manhattan Blend or white rice flour and shape the dough into a ball. Cover with plastic wrap and stick in the fridge for 20 minutes to firm up dough and make it easier to roll out.
• Take the dough out of the refrigerator to begin the "rolling and folding" process. Flour a work surface with Manhattan Blend. The dough will be sticky, so make sure you have flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square. On your floured work surface, use a non-stick rolling pin to roll dough to about a 14-inch square. Place the chilled butter sheet on one half of the dough and fold the other side over it. Press the edges of the dough to seal the butter inside.
• Turn your dough 90 degrees, sprinkle the top of the dough with more flour and roll out to about a 20- × 12-inch rectangle. You may have to continue to lightly flour the counter as you are rolling. Fold the dough into thirds as if it were a business letter. Turn 90 degrees and roll again to about 20 × 12 inches. Then, fold again into a business letter. You'll repeat rolling and folding one more time for a total of three times. (If the dough gets too soft or too much butter oozes out between turns, cover and refrigerate for 10-15 minutes between rolling.)
• Wrap dough in plastic and refrigerate for 30 minutes or up to 24 hours.
• Preheat oven to 350 degrees Fahrenheit. Lightly grease a baking pan with non-stick cooking spray or line with Gefen Parchment Paper.
• Unfold your gluten free Danish dough and roll it into a sheet about two inches thick. Place the dough sheet onto the prepared pan.
• Spread mustard and/or bbq sauce over pastry sheet. Place meats over the pastry sheet in layers: first pastrami, then turkey and corned beef. Roll dough up to look like a jelly roll and place seam-side down on the pan. Brush around the entire surface of the dough with beaten egg. Sprinkle with sesame seeds.
• Bake for 45 minutes to 1 hour, until the outer pastry has slightly browned and some of the sauces from the center have leaked out and are crispy. Let cool for 10 minutes and slice into 8-10 pieces.

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.