Tag Archives: Rolls

Gluten-Free Rolls

Gluten-Free Buns

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When my daughter found out she had a gluten intolerance we removed all bread, crackers, and food that had gluten. We found it difficult to maintain. So I started researching and trying to created gluten-free options. These need a muffin tin, bread pan or metal bowl to support the dough rising.

We mad hoagie rolls and hamburger buns for those in the pictures.

Ingredients

1 T Dry Active Yeast
1/4 cup Honey
1/4 cup Olive Oil
1/2 cup Luke Warm Water
1/2 cup Potato Flakes
1/2 tsp Salt
1 cup Hot Water
2 Eggs
1 cup Tapioca Flour
3 cups Bob’s Red Mill 1 to 1 Baking Flour
3 T Butter Melted

Directions

Pre-heat oven to 400 degrees. Mix together yeast, honey, oil, and luke warm water. Allow to rise for 15 minutes.

Combined potato flakes, salt, and hot water.

Add potato mixture, and eggs to the yeast mixture. Stir in flours.Gluten-Free Buns

Grease pans with cooking spray. Form into buns and place in pans.

Raise for 20 minutes.

Brush each bun with melted butter. Bake for 20 minutes.

Gluten-Free Buns

Gluten-Free Buns

 

Multigrain Pan Rolls

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Most wheat rolls are too heavy and dense, so I played around with different flour combination to come up with a roll that is flavorful and has a good texture. These make a great side dish to any meal. They also make great sandwiches.

Ingredients

2 T Dry Active Yeast
2 T Honey
1 cup Olive Oil
1 cup Scalded Milk cooled to luke warm
3/4 cup Potato Flakes
1 cup Hot Water
1/2 tsp Sea Salt
2 Eggs
1 cup Whole Wheat Flour
1 cup Spelt Flour
1 cup Oat Flour
1 cup Rye Flour
1 cup All Purpose Flour
1/2 cup Butter

Directions

Combined yeast, honey, olive oil and luke warm milk in a large mixing bowl. Allow to raise for 15 minutes. In a separate bowl combined potato flakes, salt and hot water. After the 15 minutes add potato mixture and eggs to the yeast mixture. Stir in flour one cup at a time. Knead dough for 3-5 minutes in bowl. Allow to raise for 4-6 hours. Pounding done as needed.

After 4-6 hours, turn out onto floured surface and knead for 3-5 minutes. Melt the 1/2 cup Butter. Brush Casserole Pan with butter (19 x 12 or a 9 x 13 + 9 x 9 inch pan) Shape in to 2 inch balls. Place in pan 1/2 inch apart. Brush with butter and allow to raise for 30 minutes.

Pre-heat oven to 400 degrees. Bake for 20-25 minutes until golden brown and sound hollow when you thump them.

Salty Buns

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My mom taught me how to make breads and rolls when I was around nine or ten years old. When I was 12 years old one of my weekly tasks was to make the bread for our family for the week. I would make 4 to 6 loaves on a Saturday based on the needs of the family that week. Since then I have enjoyed learning and playing around with bread recipes. This is a recipe of my own and we love it as a hamburger bun.

Ingredients

2 T Dry Active Yeast
1/4 cup Honey
1/2 cup Olive Oil
1 cup Luke Warm Water
1 cup Potato Flakes
1 cup Hot Water
1 tsp Salt
1 Egg
4-5 cups of Flour
1 cup Salted Butter Melted

Directions

In a large bowl combined yeast, honey, oil, and luke warm water. Mix for 2-3 minutes. Allow to raise for 15 minutes.

Combined potato flakes, hot water, and salt. Stir until fluffy. Add in egg and combined.

Add potato mixture to the yeast mixture and stir for 3 minutes. Add in flour 1/2 cup at a time until it is not sticky.

Allow to raise for 2-6 hours stirring down every 30 to 60 minutes. 

 

 

 

 

 

 

Pre-heat oven to 400 degrees. Brush baking dish or pan with melted butter. After raising turn out onto a floured pastry mat and knead for 2 minutes. Free form the rolls into balls or roll out to 1/2 to 3/4 in thick and cut out with a round biscuit cutter.  Place on pan and brush melted butter on top. Raise for 10 minutes. Bake for 20 minutes until golden brown.