Gluten-Free Crusty Parker House Rolls - Recipes Article

By kylaroy7

Ingredients

• 2 1/4 teaspoons (1 package) active dry yeast
• 1/4 cup warm water (about 110°F)
• 1 teaspoon + 1/4 cup sugar, divided
• 3 1/2 cups Mary’s Gluten-Free Flour Blend, more for
• working dough
• 1 1/2 teaspoons xanthan gum
• 1 cup milk of choice
• 1/4 cup melted butter, melted vegetable shortening or vegetable oil
• 1 teaspoon sea salt
• 1 large egg*, room temperature
• 1-1 1/2 teaspoons coarse or kosher salt, optional
• 3 tablespoons melted butter, for brushing tops, optional

Details

Servings 36
Adapted from livingwithout.com

Preparation

Step 1

MAKES 36 ROLLS

egg replacement

Mary’s Gluten-Free Flour Blend

Preheat oven to 350°F. Line a sheet pan (with low sides) with parchment paper.

In the bowl of stand mixer with paddle attachment or a food processor, combine yeast, warm water and 1 teaspoon sugar. Let stand 10 minutes until a foamy head forms.

In a medium bowl, whisk together

Mary’s Gluten-Free Flour Blend

In a small saucepan, heat milk until it’s lukewarm to touch. Add ¼ cup melted butter, ¼ cup sugar and 1 teaspoon salt. Remove from heat. Add to yeast mixture, stirring or pulsing to combine. (Milk mixture should be about 110°F, not hot, so as not to kill yeast).

Add egg to wet ingredients, mixing until combined.

Add flour mixture a little at a time, mixing together until dough forms.

Transfer dough onto a lightly floured surface. Divide dough into 4 equal parts. Using only as much gluten-free flour as needed to handle the dough, roll each part into a rectangle about 12x6 inches. Cut dough into 4x2-inch rectangles. Brush each rectangle with some melted butter, if desired. Fold 4-inch side of dough over the top and pinch edges to seal. Place rolls touching edges in prepared sheet pan. Let rise in a warm place 45 minutes to 1 hour.

Place in preheated oven and bake 25 to 30 minutes until golden brown. Brush tops with remaining melted butter and sprinkle with coarse salt, if desired.

, omit 1 egg. Mix 1 tablespoon flax meal with 1 tablespoon

hot water to make a paste. Add to wet ingredients in step 5.

Mary’s Gluten-Free Flour Blend

MAKES 6 CUPS
2 cups brown rice flour
2 cups white rice flour
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca starch/flour
Mix ingredients together. Store in a tightly covered container in the refrigerator until used.