The smell of freshly baking rolls is wafting through the house. Who can resist that delectable smell? Warm rolls… fluffy rolls… the kind of rolls that are a little bit of soft heaven when you take a bite. I’ve been searching for these rolls ever since I went gluten free. Searching, recipe testing, and finally… my searching and recipe testing is complete.
The kind of perfection that sops up turkey gravy and those leftover bits of turkey and sweet potato and stuffing from your Thanksgiving Day plate.
Ahem. *Wipes the drool off my keyboard*
I’ve never looked forward to turkey leftovers as much as I am now, because these rolls mean amazing post-Thanksgiving turkey sandwiches.
The worst part about making these rolls is choosing the flavor: plain, garlic & rosemary, or onion. I love all 3, but I have to say I love the onion flavor best. They reminds me of onion bagels (just in flavor, not texture).
Before I get to the recipe, I just want to give you a few tips. This is the consistency you want your dough:
Note that the dough is a little wetter than what you would expect (more like a cookie dough batter), but thick enough to cling to the sides of the bowl and hold its shape when scooped onto a baking tray:
I used a whole cup of water in my dough, but temperature, altitude, and humidity all affect yeast dough. Start with 3/4 cup of water, and then work your way up tablespoon by tablespoon of additional hot water until the dough is the correct consistency.
Once you have the dough divided into 12 dinner rolls on your baking tray, wet your fingers and gently flatten them until they are about 3/4 – 1 inch thick:
They don’t have to be perfect. Inconsistencies in shape add character to your rolls!
Allow the rolls rise for about 30 minutes, and then pop them in the oven (middle rack) to bake. I wonder if you’ll even be able to wait until dinner to taste one?!
- 3/4 - 1 cup hot water, divided (between 105 - 115 degrees F)
- 1 tablespoon honey
- 2 teaspoons dry active yeast
- 1 cup sorghum flour
- 3/4 cup brown rice flour or millet flour
- 1/2 cup tapioca starch
- 1 3/4 teaspoons xanthan gum
- 1 - 1 1/4 teaspoon sea salt
- 2 eggs
- 2 tablespoons olive oil
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon dried crushed rosemary
- 2 garlic cloves, minced
- 2 tablespoons dehydrated onion flakes
- 1 teaspoon onion powder
- In a small mixing bowl, combine the honey and 3/4 cup hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure to have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
- Using a heavy duty mixer with a paddle attachment, combine the dry ingredients. If you are making either the garlic & rosemary or onion flavors, make sure to include the dried rosemary and garlic, or the onion powder and dehydrated onion.
- In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
- When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like and then slowly add the yeast mixture. Using the mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl and then mix on medium 2-3 minutes or until the dough is smooth (you may need to scrape the sides of the bowl a few more times). Add up to 1/4 cup of additional water to get the dough to the necessary consistency (as pictured and explained above), but start by adding 1 tablespoon at a time.
- Drop the dough using an ice cream scoop onto a parchment or silicone lined cookie sheet. There is just enough dough for 12 rolls, so divide the dough up equally between the 12.
- Wet your fingers and use them to shape the dough into circles or fix the imperfections (they don’t have to be perfect). Flatten each ball of dough so that it’s approximately 3/4 -1 inch thick (keep wetting your fingers as you go along so that the dough does not stick to them).
- Allow the rolls to rise in a warm spot for approximately 20 minutes.
- Preheat the oven to 375 degrees (F). When the oven is fully preheated, bake the rolls for approximately 17 – 19 minutes (so they have a rising time of about 30 minutes total before placed in the oven to bake). They will be nice and golden brown when finished baking.
- Remove the rolls from pan and allow them to cool on a wire rack. Cool for at least 15 - 20 minutes before serving.
This recipe is linked to Tasty Tuesday, Slightly Indulgent Tuesday, Fat Tuesday, Gluten Free Wednesdays, Allergy Free Wednesday, Waste Not Want Not Wednesday, Kids in the Kitchen, Pennywise Platter, Simple Lives Thursday, Keep It Real Thursday, Freaky Friday, Allergy Friendly Friday, and Fight Back Friday.