* Exported from MasterCook *
Rolls, Gluten Free Savory Dinner
Recipe By : Bob's Red Mill
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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Rolls
1 Tbsp Olive Oil
1/2 cup Shallots -- finely diced
1/2 tsp Granulated Sugar
1 tsp fresh Sage -- chopped fine
1 tsp fresh Rosemary -- chopped fine
1 tsp fresh Thyme -- chopped fine
1/4 tsp Freshly ground black pepper
1 cup Water -- 115F
1 Tbsp Active Dry Yeast
2 Tbsp Light Brown Sugar
3 cups Gluten Free 1-to-1 Baking Flour
2 Eggs -- room temperature
1/4 cup Unsalted Butter -- melted
1 tsp Kosher Salt
3/4 cup Parmesan Cheese -- shredded
Butter Topping
3 Tbsp Unsalted Butter -- melted
3/4 tsp Granulated Garlic
1/2 Tbsp Chopped Fresh Parsley -- chopped fine
Flake Salt -- as needed
Freshly ground black pepper -- as needed
These rolls are rich and decadent-you'd never guess they were gluten
free! Serve with a hearty soup on a cold day.
Notes: These rolls are best enjoyed the day they are made.
PREP: 27 minutes
COOK: 20 to 25 minutes
PASSIVE: 1 1/2 to 2 hours
Prepare the Saute: In a small skillet add the olive oil and set over
medium-low heat. Add diced shallot and sugar, and cook until golden
brown, stirring occasionally. Add the fresh herbs and black pepper
and cook for 30 seconds more. Remove the pan from the heat and set
aside to cool.
In a bowl of a stand mixer add the warm water, yeast and brown sugar.
Mix to combine, and allow to sit undisturbed until the mixture
becomes foamy, about 5 to 10 minutes.
Attach the bowl to the stand mixer and fit it with the hook
attachment. Add the flour, eggs, melted butter, salt and cheese. Turn
the mixer to medium speed and mix until the dough becomes smooth and
elastic, about 5 to 6 minutes. Add the cooled saute and mix until incorporated.
Shape the dough into a round and place it into a large bowl that has
been coated with olive oil. Cover the bowl with plastic wrap, and
allow to rise for 1 hour, or until roughly doubled in size.
Once the dough has doubled in size, turn the dough onto a lightly
floured work surface. Shape the dough into 8 equal-sized rolls. Spray
a 9" cake pan or pie pan with cooking spray. Arrange the shaped rolls
in the pan with one roll in the center and 7 equally spaced rolls
surrounding it. Cover the pan with plastic wrap and set in a warm
place to allow to rise again for about 30 to 45 minutes, or until
doubled in size.
While the rolls are rising, preheat the oven to 400F. Make the butter
mixture by melting the butter and adding the garlic, parsley, salt and pepper.
Once the rolls have doubled in size, brush the tops of the rolls with
half of the butter mixture. Place in the oven for 15 minutes, and
then add another coating of butter. Place back in the oven and bake
until the rolls are a rich golden brown and cooked through, another 6
to 10 minutes.
Remove from the oven and let cool 10 minutes before breaking apart and serving.
Review: These are very good but too large. Next time I make them, I
will try to make 12 in a muffin pan. That way my family of six can
have two each.
S(Internet address):
https://www.bobsredmill.com/recipes/how-to-make/gluten-free-savory-dinner-rolls
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Per Serving (excluding unknown items): 179 Calories; 15g Fat (75.7%
calories from fat); 6g Protein; 5g Carbohydrate; trace Dietary Fiber;
86mg Cholesterol; 397mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0704