21 November 2013

Gluten-Free Pull-Apart Dinner Rolls


Gluten-Free Pull-Apart Dinner Rolls that are as wonderfully fluffy as gluten-free gets! A festive meal must have dinner rolls! With so many people on gluten-free diets these days, I thought I better post these rolls today. If you're not gluten-free, here's my regular Pull-Apart Dinner Rolls recipe.

If dinner's not for a couple more hours, you've still got time to make these. They are so easy and come together quickly. If you haven't already stirred up a batch of my favorite gluten-free blend, do so just as soon as you get the ingredients. Adjustments would likely have to be made to this dinner roll recipe to work with another blend. 

Jean's Favorite Gluten-Free Blend: I use Bob's Red Mill gluten-free flours and starches. If you use a different brand, the package sizes might be different, in which case you would need to use a scale to duplicate this formula. In large bowl, whisk together until thoroughly combined: a 24-ounce package potato starch, a 22-ounce package sorghum flour and a 20-ounce package tapioca flour. Pour into air-tight container and store in refrigerator or freezer, depending upon how often you use it.

If you don't have a scale, I would encourage you to get one. It doesn't cost that much and it will really improve your baking. Since I got the OXO Good Grips 11-Pound Digital Scale, I think I've used it every single day for one thing or another. 

Why weigh? Everybody measures flour differently. Some spoon the flour into the measuring cup and level it off. Some dip the measuring cup into the flour and level it off. Try it and you'll see that the weight will be different every time. I've found the most consistent measure to be what I call a packed cup. It's sort of a dip-and-sweep with the added step of pushing the flour down a bit to eliminate any big air pockets. It's pretty much 5 ounces every time for a cup of unbleached all-purpose flour. But that isn't necessarily true of all the various gluten-free flours and starches. Since the weights of a given volume can vary substantially, weighing is the most accurate way of measuring flour.

Do you need a stand mixer? Yes, you really do need a stand mixer to make gluten-free yeast doughs. Since the doughs have no gluten and are not kneaded, they need to be beaten vigorously to develop structure. I don't think it can be done adequately by hand or with a hand mixer, at least not by me!



Gluten-Free Pull-Apart Dinner Rolls

(Makes 9)

4 tablespoons unsalted butter, softened
3 packed cups (15 ounces) Jean's favorite gluten-free blend
1/4 cup sugar
1 tablespoon instant yeast
2 teaspoons xanthan gum
1 teaspoon salt
1 cup warm (105 to 115 degrees) water
2 eggs, room temperature
1 teaspoon cider vinegar

1 Start the dough about 2 hours before serving time. Put a square of parchment paper in an 8x8x2-inch square glass baking dish; grease parchment and sides of dish with 1/2 tablespoon of the softened butter. In bowl of stand mixer with flat beater attached, mix together dry ingredients for about 30 seconds.

2 Put water and 3 tablespoons butter in 2-cup glass measure. Microwave on high power until water is warm (105 to 115 degrees), about 2 minutes, depending on your microwave oven. Stir until all the butter is melted. If the liquid is too hot it will kill the yeast, so I always check it with my Thermapen instant-read thermometer.

3 Add it, along with the egg and vinegar, to the dry ingredients and mix on low speed until combined. Scrape down sides of bowl. Mix on medium to medium-high speed for 3 1/2 minutes to develop structure in the dough. It will be a sticky dough, somewhere between a regular bread dough and a batter.



4 Using an oiled or cooking sprayed size 12 disher/scoop or 1/3 cup measure, place 9 scoops of dough in the prepared pan. Melt 1/2 tablespoon of butter and brush the tops with it, smoothing the tops as you go. Cover loosely with a square of oiled parchment paper and let rise until doubled (I don't bother to cover the pan when I can just set it in the microwave), about 1 1/4 hours, depending on the temperature of the room. During the last 15 minutes, preheat oven to 375 degrees.

Note: While perhaps not exactly "doubled" when you're talking about gluten-free dough, the rolls will have expanded to the point of filling the pan and being nearly as high as the top of the pan and looking very puffy.

5 Bake at 375 degrees for about 25 minutes, or until well browned. Remove from oven and, keeping rolls together, turn them out of the pan and cool on wire rack a few minutes before serving. Serve promptly--gluten-free rolls never really reheat very well; but if you have leftovers you'd like to reheat the next day, wrap them in foil and heat at 350 degrees in a preheated oven.

Disclosure: Some links in this post are affiliate links. If you purchase something from Amazon through one of my links, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. See full disclosure on my Shop page.

14 comments:

Cranberry Morning said...

Those look amazing! I think you're a miracle worker, Jean.

BTW, I tried to find the /body on my blog html to insert the Pinterest button code, but couldn't find it. I'll have to keep trying, but let me tell you, it always scares me to work with the html. I'm afraid the whole blog will disappear!

Jean | Delightful Repast said...

Thanks, Judy! I think this is the first time any commenter has called me a "miracle worker"!

Jenn S said...

Oh, Jean, those look amazing.. fluffy and perfect!! I'm a bread girl and believe most dinners should be served with rolls!! YUM!

Angie Schneider said...

Jean, these dinner rolls look fabulous! Great with a bowl of steaming soup or some beef stew :-))

Jean | Delightful Repast said...

Jenn, sounds like me! I guess I got that from my father--there could be feast of a dozen foods on the table, but it wasn't a meal without bread.

Jean | Delightful Repast said...

Thanks, Angie! And I am so in the mood for some soup or stew right now.

Thomas "Sully" Sullivan said...

I am perilously close to kicking my no-bread eating habit to the curb. I do miss moist rolls – particularly if slathered in butter. Keyword: moist. I know you get that. But you have made me keenly aware of my predilection for moist foods. I make a slush pizza, prefer cookie dough to cookies, and melt ice cream before I drink it. In fact, that photo on step three as you are buttering the unbaked rolls before they’re into the oven looks ready to scarf down, say I. What the hey, the human body is three-quarters water and you are what you eat…I mean drink!

Jean | Delightful Repast said...

Wow! I'd like to be there to see it when you kick your no-bread habit to the curb! I think I could convert you to my pizza too. My crust has a bit of crunch to the outside but with a certain moistness to the chewy interior.

Unknown said...

Those absolutely defy everything I though I knew about Gluten Free. GREG

Jean | Delightful Repast said...

Greg (sippitysup.com), that is the best comment EVER! Thank you!

Susan J Meyerott, M.S. said...

Well I just said YES to bringing the salad and bread to Thanksgiving. Just might have to try the gluten free pull-apart dinner roll recipe. Although there is a piece of me that just wants to make the old favorite pull-apart gluten-filled rolls :). Thanks for the good choices, Jean! Sue

Jean | Delightful Repast said...

Sue, thank you so much! Whichever you make, I hope they turn out well for you. And how about my Brussels Sprouts Salad?

Joanne Young said...

The rolls are FANTASTIC! I made them for Thanksgiving. Everyone thought they were made with wheat flour. The 'crumb' is the best I have ever experienced. Yea, for Jean's recipe!:)

Jean | Delightful Repast said...

Joanne, thank you so much! "Everyone thought they were made with wheat flour" is the highest compliment!

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