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Gluten Free Texas Roadhouse-Style Rolls

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Ingredients

  • recipe Gluten Free Hawaiian Roll Dough from page 181 of GFOAS Bakes Bread (as reprinted here) with the following modifications:
  • 1 1 1 95°F) cup plus 1 tablespoon (8.5 fluid ounces) pineapple juice, use 1 cup (8 fluid ounces) warm whole milk (about 95°F)
  • Eliminate the pure vanilla extract.
  • Eliminate the egg wash.
  • 3 3 3 tablespoons (42 g) unsalted butter
  • 1 1 1 tablespoon (21 g) honey
  • ingredients for gluten free dough
  • ROLLS
  • 3 3 3 cups (420 g) Gluten-Free Bread Flour, plus more for sprinkling*
  • 2 2 2 teaspoons (6 g) instant yeast
  • 1/4 1/4 1/4 cup (50 g) sugar
  • 1 1 1 teaspoon (6 g) kosher salt
  • 4 4 4 tablespoons (56 g) unsalted butter, at room temperature
  • 1 1 1 large egg, at room temperature, beaten
  • 1 1 1 cup plus 1 tablespoon pineapple juice
  • 1 1 1 teaspoon gluten-free vanilla extract
  • 1 wash (1 large egg, at room temperature, beaten with 1 tablespoon water)
  • GLUTEN FREE BREAD FLOUR
  • 1 1 cup (140 g) flour
  • 100 100 11 1/2 (about 11 1/2 tablespoons) all-purpose gluten-free flour (71%)**
  • 25 25 5 grams (about 5 tablespoons) unflavored whey protein isolate (18%)
  • 15 15 5 grams (about 5 teaspoons) Expandex modified tapioca starch (11%)
  • 1 1 1 CUP (140 g) HIGH-QUALITY ALL-PURPOSE GLUTEN-FREE FLOUR
  • 42 42 1/4 grams (about 1/4 cup) superfine brown rice flour (30%)
  • 42 42 1/4 grams (about 1/4 cup) superfine white rice flour (30%)
  • 21 21 2 1/3 (about 2 1/3 tablespoons) tapioca starch (15%)
  • 21 21 2 1/3 (about 2 1/3 tablespoons) potato starch (15%)
  • 7 7 1 3/4 (about 1 3/4 teaspoons) potato flour (5%)
  • 4 4 2 grams (about 2 teaspoons) xanthan gum (3%)
  • 3 3 1 1/2 (about 1 1/2 teaspoons) pure powdered pectin (2%)
  • 1 1 1 CUP (140 g) MAKE-IT-SIMPLER ALL-PURPOSE GLUTEN-FREE FLOUR
  • 90 90 9 grams (about 9 tablespoons) superfine white rice flour (64%)
  • 31 31 3 1/2 (about 3 1/2 tablespoons) potato starch (22%)
  • 15 15 5 grams (about 5 teaspoons) tapioca starch (11%)
  • 4 4 2 grams (about 2 teaspoons) xanthan gum (3%)

Details

Servings 1
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Prepare the dough, with the instructed ingredient modifications, according to the recipe instructions for the Gluten Free Hawaiian Roll Dough.*

*If you prefer, instead of allowing the dough to rise slowly in the refrigerator as directed in the instructions, you may make and use this dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

Preparing the dough for shaping. On baking day, line a large rimmed baking sheet with unbleached parchment paper, and set it aside. Turn out the chilled dough onto a lightly floured surface and, using the scrape and fold kneading method and using a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scrape the dough off the floured surface with a floured bench scraper, then fold it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly.

Shape the dough. On a lightly-floured surface with a floured rolling pin, roll out the dough into a 6-inch x 8-inch rectangle, a bit more than 1/2-inch thick. Using a pizza cutter or metal bench scraper, cut out 12 2-inch squares of dough Each square should have 4 very blunt edges. Place the rolls about 2 inches apart from one another on the prepared baking sheet, cover with lightly oiled plastic wrap, and set in a warm, draft-free location to rise until nearly doubled in size (about 45 minutes, but rising time will vary greatly depending upon the rising environment).

Bake. As the dough is nearing the end of its final rise, preheat your oven to 350°F. Once the dough has finished rising, place the 3 tablespoons unsalted butter and honey in a small, heat-safe bowl, and heat in a short burst in the microwave or in a double boiler until melted. Mix the honey and butter together well, uncover uncover the rolls, and brush each generously but carefully. Place in the center of the preheated oven and bake until the tops of the rolls are lightly golden brown (about 12 minutes). Remove the rolls from the oven and brush once more with the honey butter before serving warm.

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