Traditional Dinner Rolls (AR)

By IUPUI95

Ingredients

• 2 cups bread flour mix
• 1 1/2 teaspoons xanthan gum
• 1/2 teaspoon salt
• 1 teaspoon unflavored gelatin
• 2 tablespoons granulated sugar
• 1 packet (1/4 oz./7 g) active dry yeast granules
• 2 large eggs (room temperature)
• 3 tablespoons unsalted butter, melted and cooled slightly
• 3/4 cup plus 2 tablespoons buttermilk, heated to 110°F
• Optional: white corn meal, sesame seeds, or poppy seeds for top of rolls

Preparation

Step 1

1) Lightly grease 8 cups of a 12 cup square muffin pan with cooking spray. Dust with rice flour or white corn meal.

2) Mix all dry ingredients in large bowl of electric mixer. Quickly add warm buttermilk, egg, and melted butter to the bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for 3 minutes. Smooth dough into prepared pan and smooth tops with a butter knife or off-set spatula; sprinkle seeds or white cornmeal over tops of rolls, if desired (lightly pat seeds into dough). Cover with a light cloth and let rise in a warm place for about 30-40 minutes (until dough just reaches about 1/2" from top of pan).

3) Place shelf in center of oven. Preheat oven to 400°F while rolls are rising (do not use a convection oven).

4) Bake rolls in center of preheated oven for about 20 minutes; rolls should have a hollow sound when tapped on the sides and bottom. An instant-read thermometer should read about 205°F.

5) Remove rolls from oven and turn onto a rack to cool. Brush tops with more melted butter, if desired, before serving.

MULTIGRAIN DINNER ROLLS

Use 1 3/4 cups bread flour mix and 1/4 cup teff flour instead of 2 cups bread flour mix.
Add a 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, and 2 tablespoons golden flax seeds to dough after you beat it for 3 minutes. Dust pan with white cornmeal and dust tops of rolls with white corn meal before baking.