Mrs. P’s Yeast Rolls (Gluten Free)

By kylaroy7

Ingredients

• 1 packet yeast
• 1/8 cup warm water
• 2 tablespoons granulated sugar
• 2 1/2 cup GF flour mix, divided (PLUS up to 1 cup reserved IF needed) [See Below]
• 1 1/2 tsp. xanthum gum
• 3/4 cup lukewarm milk (scald then cool)
• 3/4 tsp. salt
• 1 egg
• 3 Tbsp shortening

Details

Servings 1
Adapted from thebakingbeauties.com

Preparation

Step 1

Dissolve yeast in warm water with sugar. Combine 1 1/2 cups flour with xanthum gum, set aside.  In a 2 1/2-quart mixing bowl add milk, salt, eggs, shortening, yeast mixture, and 1 1/2 cups of flour with xanthum gum mixed. Beat on low speed scraping bowl constantly (30 seconds). Beat on medium speed scraping bowl occasionally (2 minutes). Stir in remaining flour until smooth. Turn dough onto well floured surface (using the reserved flour). Roll around lightly to coat with flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with a floured biscuit cutter. Cover and let rise until doubled (40-50 minutes). Bake in a preheated 450 degrees F oven for about 10-12 minutes.

* Mrs.P’s Mock Brown & Serve Rolls: You can roll into balls and make divided rolls in a muffin tin. Brush tops with melted butter before baking.

**Mrs.P’s Crescent Rolls: Roll out into 2 circles and cut into wedge pieces. Roll up like crescent rolls and bake after rising time. Make sure to have a well floured surface to roll these out on or they will stick and be messy. Brush the dough with melted butter before rolling and after rising. Roll loosely and they will have separate layers like the canned rolls.

***Mrs.P’s Sweet Breakfast Crescents: Brush with melted butter. Sprinkler with cinnamon & sugar before rolling into shape. Brush tops with melted butter. You could also add a few pecans & raisins in.

GLUTEN FREE FLOUR MIX

NOTE: This will give you more flour than you require for this recipe. You could also use 1 2/3 cups brown rice flour, 1/2 cup potato starch, and 1/3 cup tapioca starch instead of a blend.

Next time…I think with a wee bit of Nutella in there, they’d make a great breakfast roll.

I used this recipe with sweet rice flour as my rice flour in the blend and used it to make a pizza crust and it was very good.

These were so great! They tasted just like the real thing. I did modify the recipe a little. I used sorghum and sweet rice flour in place of regular white rice flour. I also used butter flavored shortening. Delicious! Thank you so much for this recipe! I am taking ingredients with me when I go back home for Thanksgiving so I can feel "normal" for the first time in a long time.

Your monkey bread turned out simply fabulous! Now I'm on to these as mock brown and serve rolls. I'm SO excited!! I'm sure I'm missing this, but when do I add in the yeast/sugar/water mix? Before beating for 2 mins? LOVE what you're doing! Keep up the great work!!

I'd add it before beating for 2 minutes, just make sure it's mixed in before turning up the speed, or you'll have a big mess.

Another fantastic recipe that I've made, that reminded me of brown buns, and was super easy, is Gluten Free Homemaker's drop biscuits. They're not biscuit like to me, more like buns.

http://www.glutenfreehomemaker.com/2008/11/delightful-drop-biscuits.html

What a fantastic way to make them! Yum!

This recipe is the best I have come across for any type of roll. I make them into buns using english muffin rings. I get 8 buns out of a single recipe. I use an ice cream scoop (just under a scoop of dough for each roll). I flatten each roll using a disposable plastic glove (purchased at Dollarama), after spraying my gloved finger tips with vegetable spray. My oven is quite hot, so I bake at 375 degrees for about 10 min. My pans are lined with parchment and I double my pans so the bottoms don’t get too brown! My adult son uses these rolls toasted with jam, as sandwiches, and of course as hamburg buns. The texture of these rolls are sooooo light & fluffy and they taste amazing!!!! (and I am NOT gluten free) I hope these tips are helpful to someone else. I am wondering if anyone has made this recipe into a loaf of bread? I think I am going to give that a try!!

Okay – made them into a loaf of bread. It makes a small loaf – I used the same bread pan as the one I use for your sandwich bread recipe, but the loaf is a bit smaller (doesn’t raise up quite as high). My son hasn’t told me yet which recipe he prefers – will keep you posted!

I’m confused on the part where we are to add the yeast to the sugar water mixture. Am I reading this wrong? It looks like there is more sugar than there is water. I’m doubling the recipe. How do I get yeast and 1/2 sugar to dissolve in a 1/4 cup water?

I didn’t have very good results with this recipe..I used two different yeasts the yeast worked fine but when I baked the second batch; they just didn’t rise hardly at all. Soft center, crusty outside not very great flavor either– very bland. What could be wrong. Turned down the heat on the second batch. Any suggestions. Thanks.

Hmm…I’m not sure, Karen, sorry! Did you use the same flour blend, or was yours different? Baking is such a hard thing to troubleshoot.

O!M!G! These are fantastc! I made the dinner rolls. My first attempt at yeast GF rolls, which I have missed for many, many years, and I can not thank you enough for the recipe! I used Namaste brand GF mix, but will use your flour mix next time. Could they get any better?

Make sure you check out those cinnamon rolls, they are definitely a reader favourite here.

Jeanine, can you freeze these before baking them?? I want to make them in advance for Thanksgiving!

I haven’t tried freezing them, but I would either form them and freeze them, or bake them, then freeze them and then reheat them for 10 min at 300 before serving. Sorry about that! Happy Thanksgiving!

Heather

When do I add the yeast mixture? And it says the recipe takes 1 1/2 c flour mixture and you mix everything up and then it says add remaining flour until smooth. Was I to keep some out or add extra?

I’m so sorry for this recipe being such a mess, Heather. It was RIGHT when I started blogging, and I shared the recipe after finding it on a forum. I have gone in now and cleaned it up a bit, I hope that it is a little bit clearer now.

Do you need to add xanthum gum if your flour blend already contains it??

If your blend contains xanthan, I’d omit it, Katie.

Try making your own flour blend from the recipe above. You won’t be disappointed.

So, I just tried to make these and they didn’t rise. I’ve been afraid to try and make these biscuits just for this reason. What am I doing wrong. Any help would be great.

The first batch we made today was a little dry so we added an extra egg on the next batch and it was the perfect consistency! Happy Thanksgiving!

Simple Gluten Free Treats That Anyone Can Make

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