Thursday, September 22, 2011

Gluten Free Garlic Dinner Rolls

Bread anyone? I think if my daughter had her choice, she would eat bread, and only bread for the rest of her life. Unfortunately since she is so allergic to wheat, that just is never going to happen. I am very thankful for the better batter gluten free flour product. Yes, we all know you can make your own flour. I have the recipe for mine here, but I love the fact that I can keep this flour in my pantry and make bread for my daughter on a moments notice. Last night I made some garlic rolls that were great. You can make them and freeze them and reheat them later as well. Here is how I do mine:

For the Dough:
3 cups water
1 package active dry yeast
4 1/4 cups better batter all-purpose gluten free flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
2 TB minced garlic

For the Topping:
3 tablespoons butter,melted
1 TB minced garlic

Directions
Place  warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy or it is bubbling, about 5 minutes.
In a kitchenaid mixer bowl, add the flour, butter, sugar, fine salt, garlic and the water yeast mixture; mix with the paddle attachment, until a slightly sticky dough forms...fully blended, About 3 minutes minutes.

Normally with gluten bread you roll it and knead it. Not with Gluten free. You only want it to rise once. I put the dough into a ziplock bag, cut a 1.5 inch hole


Squeeze the dough into round circles on your baking sheet or stone. Cover with saran wrap and keep in a warm place for 45 minutes.

Preheat the oven to 400 degrees.
Melt the butter with the 1 TBSP garlic and brush the tops of the rolls with it.
Bake about 25 minutes.

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