I'm always experimenting with my bread and rolls, tweaking a bit here, a bit there, until I find something wonderful. These are something wonderful! They're light, chewy, have a great texture but no nuts or seeds, and can be piped into whatever shape you desire! I've made them as dinner rolls, sandwich buns (or bagels) and hotdog buns. We've served them with butter, jam, ham & cheese, toasted with garlic butter, covered in condiments with sausages and hotdogs. All have been delicious. And, they travel well. I've made them, frozen them sliced, then made sandwiches on the frozen buns that we brought on a car trip. They worked perfectly! One of my favorite versatile roll recipes. Enjoy!
My New Favorite Versatile Rolls
Makes ~15-20 (depends on how you pipe them out)
Mix together and let rest 5 minutes:
1 3/4 cup warm/hot water
6 Tbsp honey
3-4 tsp rapid-rise yeast
In a mixer, combine dry ingredients:
2 cups tapioca starch
1 1/2 cup brown rice flour
6 Tbsp potato starch (not potato flour)
3-4 tsp xanthan gum
1 1/2 tsp salt
2 Tbsp dried onion flakes
1/2 cup GF steel cut oats (I like the Bob's Red Mill variety)
Add to dry ingredients and slowly mix, then beat at medium to medium-high speed 3 minutes:
yeast mixture from above
3 eggs (OR 2 egg whites + 2 eggs)
6 Tbsp oil (I love using avocado oil)
Scoop batter into a freezer ziploc. Cut off a corner of the bag and pipe desired shapes/sizes onto 2 parchment-paper lined cookie sheets.
Spritz the rolls with a little bit of water and let rise ~30-40 minutes in a warm location.
Bake at 350 F for ~20-25 minutes, until they're a nice medium-brown color.
Remove from pans and let cool on wire racks. These make perfect sandwiches, are great alongside soup, can be used as hot dog buns, taste nice with pulled pork, and taste great with cream cheese, like a bagel.
These are wonderful fresh! I've also made them the day before, left them in a tupperware on the counter overnight, and they were good as new the next day. Reheated with a bit of aluminum foil over-top, and you'll have perfect rolls for a dinner party. They freeze well, too. I like to slice them before I freeze them, so I can use them for school lunches. I've made sandwiches on the frozen buns that we took on a car trip, and they were perfect because the rolls aren't crumbly, which is ideal in a car! Enjoy!
Yummy rolls made for Canadian Thanksgiving. I made them the day before, then heated them on a pan with a bit of foil on top just before serving - they were perfect!
Rolls piped into bun-shape - great with sausages or hot dogs.
Nice, airy, with a great texture thanks to the steel-cut oats and onion flakes
My New Favorite Versatile Rolls
Makes ~15-20 (depends on how you pipe them out)
Mix together and let rest 5 minutes:
1 3/4 cup warm/hot water
6 Tbsp honey
3-4 tsp rapid-rise yeast
In a mixer, combine dry ingredients:
2 cups tapioca starch
1 1/2 cup brown rice flour
6 Tbsp potato starch (not potato flour)
3-4 tsp xanthan gum
1 1/2 tsp salt
2 Tbsp dried onion flakes
1/2 cup GF steel cut oats (I like the Bob's Red Mill variety)
Add to dry ingredients and slowly mix, then beat at medium to medium-high speed 3 minutes:
yeast mixture from above
3 eggs (OR 2 egg whites + 2 eggs)
6 Tbsp oil (I love using avocado oil)
Scoop batter into a freezer ziploc. Cut off a corner of the bag and pipe desired shapes/sizes onto 2 parchment-paper lined cookie sheets.
Spritz the rolls with a little bit of water and let rise ~30-40 minutes in a warm location.
Bake at 350 F for ~20-25 minutes, until they're a nice medium-brown color.
Remove from pans and let cool on wire racks. These make perfect sandwiches, are great alongside soup, can be used as hot dog buns, taste nice with pulled pork, and taste great with cream cheese, like a bagel.
These are wonderful fresh! I've also made them the day before, left them in a tupperware on the counter overnight, and they were good as new the next day. Reheated with a bit of aluminum foil over-top, and you'll have perfect rolls for a dinner party. They freeze well, too. I like to slice them before I freeze them, so I can use them for school lunches. I've made sandwiches on the frozen buns that we took on a car trip, and they were perfect because the rolls aren't crumbly, which is ideal in a car! Enjoy!
Rolls piped into bagel shape, leaving a little hole in the center. They're great toasted with onions & chives cream cheese. I use these for lunches with ham & cheese, or just warmed with butter.
A yummy turkey & veggie sandwich made on one of the delicious rolls!
No comments:
Post a Comment