Finally found a dinner roll recipe that makes a presentable roll. These are gluten free, dairy free, egg free, corn free and soy free. They have nothing in them. They barely exist. Kidding, kidding. But it starts to feel that way when cooking for us! These were adapted from Pamela's which is one of our favorite gluten free brands. You can have the bags of bread mix auto shipped from Amazon for really inexpensive - it makes a decent sandwich bread and pizza dough (or we use it as flatbread) as well. We also love their chocolate cake mix - it makes a chocolate cake that is actually passable and can be made dairy and egg free. Their website is here for more recipes as well: http://www.pamelasproducts.com
Parker House Gluten Free Rolls (adapted)
Ingredients:
- 1 bag or 3-1/2 cups) Pamela's Gluten-Free Bread Mix
- 1 T yeast packet
- Ener-G egg replacer made to equal 2 eggs
- 3/4 cup canned lite coconut milk
- 1/4 cup coconut oil
- 2 Tablespoons sugar
- 3/4 cup warm water to proof the yeast for 10 minutes
- Additional Pamela's Gluten-Free Bread Mix or white rice flour for dusting
Directions:
Proof yeast in 3/4 c warm water. Let set 10 min. Meanwhile in liquid pyrex type measuring cup (or measure into microwave proof bowl), measure coconut milk and coconut oil. Microwave 1 min or until oil is almost melted. Cool til the 10 sec rule can be employed (old fashion yeast proofing - if you can hold your finger in 10 seconds the liquid is cool enough to not kill the yeast). When cool enough add to yeast mixture along with remaining ingredients. Mix in a mixer using wire whip attachment for 3 minutes on med/high.
Carefully roll the dough out of the bowl, using a large rubber spatula, into an oiled bowl. Let dough rise with a warm, damp towel over the bowl in a warm place until it is just less than double in size (about 45 min to an hour).
Gently roll the dough onto flat surface that has been liberally sprinkled with more Pamela's Gluten-Free Bread Mix (or rice flour). Sprinkle additional Pamela's Gluten-Free Bread Mix (or rice flour) on top, and gently pat down dough to about 3/4-inch to 1/2-inch high.
Cut rounds using a 2-inch biscuit cutter, and place them on an oiled cookie sheet about a 1/4 inch apart. Let raise again for an hour.
Bake in a preheated oven at 350° for 25 minutes.