Yummy gluten free dinner rolls! Perfect with butter as a side to any meal. I'm always playing around with roll and bread recipes. The bit of dried onion & chive add some extra punch to the flavor of these rolls. You could use regular dried, freeze-dried, or fresh (if you use fresh, mince well and use some extra - they aren't as flavor-packed as the dried herbs). These rolls will work perfectly for sandwiches for lunches, too. Enjoy!
Preheat oven to 375 F (350 F Convection)
In a large measuring cup (leave room for the yeast to rise) mix:
1 1/2 cup warm water
6 Tbsp honey
1 Tbsp rapid-rise yeast (also called quick-rise yeast or bread-machine yeast will work well, too)
In a mixer, combine (it's important to mix dry ingredients separately in gluten-free baking to avoid clumping):
1 1/2 cup brown rice flour
1 cup white rice flour
1 cup tapioca starch
6 Tbsp potato starch
1 Tbsp xanthan gum
1 1/2 tsp salt
1 Tbsp dried onion flakes
1 Tbsp freeze-dried chives OR 2 Tbsp fresh chives, minced
Once the yeast mixture has puffed up nicely, add to the flours:
Yeast mixture from above
1 egg + 4 egg whites (OR 3 eggs, but you'll get fluffier rolls w/ egg whites)
6 Tbsp oil (olive oil works nicely)
Beat dough 3-4 minutes until nice and smooth, scraping down occasionally. Scoop dough into a freezer ziploc. Snip the corner off. Pipe rolls onto parchment paper-lined pans. Spritz dough with some water (can use your fingers). Let rise 25-30 minutes in a warm location.
Bake at 375 F (350 F convection) for ~23-25 minutes, until nicely browned. Cool on wire rack.
Fresh Gluten Free Onion & Chive Dinner Rolls - Ready for buttering!
Freshly baked Onion & Chive Dinner Rolls
Onion & Chive Dinner Rolls
Makes 18 rollsPreheat oven to 375 F (350 F Convection)
In a large measuring cup (leave room for the yeast to rise) mix:
1 1/2 cup warm water
6 Tbsp honey
1 Tbsp rapid-rise yeast (also called quick-rise yeast or bread-machine yeast will work well, too)
In a mixer, combine (it's important to mix dry ingredients separately in gluten-free baking to avoid clumping):
1 1/2 cup brown rice flour
1 cup white rice flour
1 cup tapioca starch
6 Tbsp potato starch
1 Tbsp xanthan gum
1 1/2 tsp salt
1 Tbsp dried onion flakes
1 Tbsp freeze-dried chives OR 2 Tbsp fresh chives, minced
Once the yeast mixture has puffed up nicely, add to the flours:
Yeast mixture from above
1 egg + 4 egg whites (OR 3 eggs, but you'll get fluffier rolls w/ egg whites)
6 Tbsp oil (olive oil works nicely)
Beat dough 3-4 minutes until nice and smooth, scraping down occasionally. Scoop dough into a freezer ziploc. Snip the corner off. Pipe rolls onto parchment paper-lined pans. Spritz dough with some water (can use your fingers). Let rise 25-30 minutes in a warm location.
Rolls rising - you can spritz dough another time or two, if you like.
Bake at 375 F (350 F convection) for ~23-25 minutes, until nicely browned. Cool on wire rack.
Just finished baking! Ready to transfer to a wire rack. Yum!
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