I have to write this down, because I have edited another recipe and if I don`t write it down I won`t remember and my family will get mad at me. Ok rolls are finished now I can tell you what I did!
Ok here is the back story. I really enjoy watching Pioneer Woman on The Food Network. Last week she made her version of these rolls. I decided I was going to make those rolls for Thanksgiving Dinner. Well her version calls for 9 cups of flour! I only was feeding 5 people, so I thought 36 rolls was a little much. I divided the recipe in 4ths. When I followed her recipe divided in 4ths I ended up with very dense dough. I knew that would not work for gluten free, so I made another batch and altered it to be a better gluten free dough. A gluten free bread dough needs to be A LOT wetter than normal dough. I increased the liquid and changed how everything was mixed together. Here is what I did!
To start it off, here is the ingredient list:
1 1/2 cup of whole milk
1/2 cup oil
1/4 cup sugar
1 tbsp yeast
2 cups gluten free bread flour (I use the one from http://www.glutenfreeonashoestring.com)
1 tsp baking powder
1 scant tsp salt
1 scant tsp of baking soda
1/4 cup bread flour.
butter to generously coat the muffin pan. Plus 2 tbls of melted butter to top the rolls before they bake and again when they come out of the oven.
Take the milk, oil and sugar and warm on the stove top. Do not boil! Once it’s warm turn off the heat and let it cool till you can stick your finger in it. I know that is not a technical way to tell temperature, but it’s how I cook. While the liquids are cooling, mix all the dry ingredients together in a different bowl, except the last 1/4 cup of flour.
Now that the liquid is warm, but not hot, pour the liquid into a dutch oven, or a container with a lid. I use the dutch oven because it keeps the dough warmer longer. Slowly add the dry ingredients to the wet. It will be very sticky and wet! This is a good thing. Put the lid on it and leave it for an hour or so, you want it to double in size.
While that is doubling, you can butter your muffin pan and get your 1/4 cup flour. Ok I know that does not take an hour, drink a cup of coffee and check you email too!
Once your dough has doubled add the remaining 1/4 cup of flour. Mix just until the flour in incorporated. Do not over mix. Wet your hands and form a small ball, about the size of a small bouncy ball. Put three small balls in each muffin cup. Now set aside and let rise for several hours. I put mine on the top of the oven while my turkey cooked. The rolls doubled in size.
Now that they are big and puffy, brush the rolls with melted butter and put in a 400 degree oven for 15-20 mins until they are golden brown. I brush them with butter again when I remove them from the oven, melted butter has no calories! Serve warm with more butter! They are soft and wonderful.
I will edit the post and add pictures, but there was so much going on when I was cooking on Thanksgiving that I could not think about taking pictures.
Enjoy, let me know how it works for you.