Wednesday, March 16, 2011

Gluten-Free Garlic Buns

I am SO excited! My box from better batter!
For those of you that have not heard. Better Batter is a company that produced Gluten-Free Flour Mixes, including Cakes, Brownies, Seasoned Flourpancake and biscuit mix and regular flour... all Gluten-Free!
So tonight I am digging in to their gluten-free flour.  I figure If I can make great cinnamon rolls, I can make great Garlic Buns as well. Bread is always the hardest for me to get just right. There are so many good gluten-free bread products out there, that I don't make it very often. These just had to be made. We loved them. I have to say I am in love with this flour. It is very easy to work with. I am so happy that my pantry can now be minimized. If you are gluten intollerant you know what the pantry looks like. 20 different flour types.... its a mess. This flour delivered big time for me. Better than the one I sift together. These rolls were liked by everyone. Here is how I made them:
1/2 tablespoon yeast
1 tablespoon sugar
1 tablespoon luke warm water
1 1/2 cups better batter gluten free flour
1 tablespoon olive oil
1/2 teaspoon salt
3/4 cup luke warm water
2 tablespoons garlic, minced
5 tablespoons butter, at room temperature
1 tablespoon fresh oregano, minced
1 tablespoon fresh parsley, minced

Begin with combining your yeast, sugar, and one tablespoon luke warm water in a bowl. Then gently stir your mixture and let it sit for 3 minutes.
Add flour, olive oil, and salt. Mix until combined
and the liquid ingredients are incorporated into the dry, and it will have a sand consistency.

Using your paddle attachment, add your luke warm water and mix on medium speed. Until your water becomes incorporated into the dry mixture, about 1 minute. Then replace your paddle attachment with your dough hook and mix on medium speed for 5 minutes to knead the dough.

If you don't have an electric mixer or dough hook attachment, you can knead by hand. Set aside briefly.

Mince 2 tablespoons of garlic and combine with 5 tablespoons of room temperature butter in a small mixing bowl. Finely chop your fresh oregano and parsley and add to the bowl. Mix until combined.

Meanwhile, Roll out your dough on a large piece of saran wrap.Roll your dough into a long rectangle about 1/4 inch thick and evenly spread your butter mixture along the entire surface of the dough.
Take the edge of your dough and roll it. When rolling, make sure to hold it firmly to get a tight and even roll. Continue rolling until you've reached the end of your dough.
 Using a sharp serrated knife, cut 1 inch - 1 1/2 inch thick rolls. When cutting your dough, make sure not to press down, but to cut in quick gentle back and forth motions to get a clean cut. Then add 1 tablespoon of melted butter to each 7 inch cake pan, making sure to evenly brush the bottom and sides.
Cover and let your dough rise for at least 1 hour in a slightly warm environment until it doubles in size. (about 1 hour)

Bake in the oven at 375 degrees for 25-30 minutes or until golden brown.
I hope you enjoy these as much as we did. Next time I am going to double the recipe because they were all gone very quickly. Follow us on Facebook at http://www.facebook.com/#!/pages/Mom-Whats-For-Dinner/134176089986933

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