These dinner rolls are soft and yeasty with a tender bite. They are also sweet making them good all on their own, divine with a bit of butter or margarine, and perfect for those turkey or ham bunwiches over the holiday season! Mmmmmm. A bit of ham, a slice of swiss or cheddar, and some Dijon mustard. Heaven!
Below you’ll find recipes for either white or brown buns. The photo above is a white dinner roll. We prefer the nuttiness of the teff in the brown buns but they aren’t quite as photogenic!
Servings: 9 dinner rolls
Time: 1 hour 45 minutes (hands on time: 15 minutes)
What you’ll need:
1/4 cup whey powder (can be omitted. The buns will taste the same but the texture may be less fluffy)
2 teaspoons xanthan gum
2 1/8 tsp instant rise yeast
1/4 cup + 2 teaspoons sugar
1 teaspoon salt
2 tablespoons melted butter or margarine
1 teaspoon cider vinegar
1 cup warm water
AND EITHER 1 or 2 BELOW:
- WHOLE GRAIN FLOUR MIX
1 1/4 cup brown rice flour
1/2 cup tapioca
1/2 cup teff flour
1/2 cup almond flour
- WHITE FLOUR MIX
1 1/4 cup white rice flour
1/2 cup tapioca flour
1/2 cup almond flour
1/2 cup oat flour
What you’ll do:
Grease a 9 x 9 cake pan (grease it well or they will stick)
In small bowl mix together water, 2 teaspoons sugar and yeast. Set aside.
In mixer bowl add flour mix of your choice (either 1. or 2.), xanthan gum, the rest of the sugar and the salt. Mix until combined well.
Add the water/yeast mixture, the egg, melted butter, and the cider vinegar. Mix on low speed to combine and then beat on high for 3 minutes.
Scoop dough in 9 equal portions. These will be approximately 1/4 cup each.
TIP: The dough will be very wet so use a scoop or measuring cup to transfer it to the pan.
Place each scoop full into your square baking pan making three rows of three. Dip your fingers in oil or water and smooth out the tops.
Cover with a damp tea towel and set in a warm place to rise until doubled in size – about an hour.
When you are ready to bake the buns, preheat the oven to 400 degrees. Bake for 25 minutes or until the tops are nicely browned.
Remove from oven.
TIP: If you want to be decadent, brush them with a bit of melted butter and sprinkle with salt.
Let cool and enjoy.
TIP: We find these best the day they are baked once they are thoroughly cooled. They will keep their flavour for up to 4 days stored in an airtight bag on the counter. They will, however, start to go a bit dry after day 2.
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Photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada