Dinner Rolls
Dinner Rolls
Dinner Rolls
Ingredients:
¾ cup Bob’s Red Mill Tapioca Flour
¾ cup Bob’s Red Mill Chickpea Flour
¾ cup Bob’s Red Mill Sweet White Rice Flour
¾ cup warm water
1 large egg
2 tsp baking powder
2 tsp xanthan gum
2 tsp kosher salt
2 ¼ tsp active dry yeast
2 Tbsp olive oil
1 Tbsp granulated sugar
From scratch! Let’s do this!
In a large bowl, thoroughly combine our Bob’s Red Mill Tapioca, Chickpea, and Sweet White Rice Flour together. Whisk in the baking powder, xanthan gum, and kosher salt.
Measure ¼ cup of warm (not hot!) water and add the active dry yeast and sugar. Let this rest and bloom for several minutes. Add the remaining water, egg, and oil. Whisk thoroughly and then pour into the dry ingredients.
Using clean hands or a dough mixer on low speed, knead the dough. It will be very sticky at first. If you’re using your hands and it becomes too sticky, remove any dough from your fingers and wash them to start over. Sometimes the tackiness of dough fingers can do more harm to the kneaded dough than good. Let the dough proof for at least one hour, but two hours will yield best results.
After resting, lightly knead the dough on a clean surface. Portion into eight even sized pieces, and roll into ovals about 3” long. Score them longways with a knife once each, drizzle with olive oil, and sprinkle with kosher salt.
If possible, place them into a cold oven, preheat to 400F, and set a timer for 20 minutes. Allow the rolls to come to temperature with the oven and remove when the timer has gone off, even if the oven hasn’t finished preheating. This process helps activate the baking powder and will make our dinner rolls nice and fluffy. If your oven is already hot, simply bake for 10-12 minutes until golden brown.
Enjoy and Happy Thanksgiving (or whatever you’re celebrating)!
