No-Fail Gluten-Free Bread Baking: Classic Bread Recipes for the Texture and Flavor You Love by Ellgen Pamela

Author:Ellgen, Pamela [Ellgen, Pamela]
Language: eng
Format: epub, azw3
Publisher: Rockridge Press
Published: 2018-05-07T16:00:00+00:00

multigrain pull-apart rolls

PREP TIME: 10 minutes, plus 45 minutes to rise • COOK TIME: 25 minutes

For a healthier dinner roll, try these savory buns. They have a slightly nuttier flavor than the Dinner Rolls and are perfect served with rustic soups and stews. You can use either the Multigrain Flour Blend or the Oat Flour Blend .

MAKES 8 ROLLS

TOOLS

• 9-inch round cake pan

• Parchment paper

2 cups plus 1 tablespoon Multigrain Flour Blend , divided

1 tablespoon sugar

1 (¼-ounce) packet active dry yeast

1½ teaspoons xanthan gum

1 teaspoon sea salt

¾ cup water, warmed to 110°F

2 tablespoons butter, at room temperature, divided

2 eggs, at room temperature

1. Preheat the oven to 300°F for 1 minute, until it reaches a temperature of 80°F. Turn off the oven.

2. Line the interior of a 9-inch round cake pan with parchment paper. Set aside.

3. In a large bowl, mix together the flour blend, sugar, yeast, xanthan gum, and salt.

4. Add the water, 1 tablespoon of butter, and the eggs. Mix for 30 seconds. Scrape down the sides of the bowl with a spatula. Mix for 3 minutes.

5. Divide the mixture into 8 portions and place them into the cake pan.

6. Place the pan in the warmed oven and let the dough rise for 45 minutes.

7. Remove the pan from the oven. Preheat the oven to 375°F.

8. Melt the remaining 1 tablespoon of butter, and brush it on the tops of the buns. Bake for 25 minutes, until the tops are golden brown.

BAKING TIP: You can also make these rolls in a muffin tin. Simply reduce the baking time by about 2 minutes. For a classic presentation, drop them into the muffin tin in 3 spoonsful.

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