Clara Gluten Free

Dinner Rolls

I've been working on my bread recipe, so of course I had to experiment with a dinner roll recipe. Dinner rolls from a diner in Vermont (the Wayside Restaurant and Bakery in Berlin), are right at the top of the list of my family's favorite foods from the pre-gluten-free days. For GF life to proceed, it was kind of necessary to copy them (read: really necessary).


Dinner rolls, in my experience (gained through sampling, um, a lot of dinner rolls) have a slightly richer texture than regular bread, a fluffy crumb, and these specific rolls also had a salty-butter wash on top. To meet those requirements, I increased the oil, increased the yeast a bit, and brushed (ok, poured) on salted butter. Yum. And my brother has already requested more.

Diner-style Dinner Rolls- makes 8 large rolls

*Note: a dry sweetener (such as table sugar) can be substituted for the corn syrup- just increase the water to a whole 1 cup. Alternatively, another liquid sweetener- such as agave or brown rice syrup- could be used instead.


1 1/4 c brown rice flour
1 c tapioca flour
1 c cornstarch
0.5 tsp baking powder
1 1/2  tsp salt
2 tsp xanthum
3/4 c water (warm)  
1/4 corn syrup
3 tsp yeast
3 tbs oil + additional oil for working
2 eggs

egg wash: 1 egg + approx 1 tbs water

butter wash: 1 tbs butter + 1/2 tsp salt

1- Warm and oven, or set on a dough-proofing cycle. In the bowl of a large stand mixer fitted with the paddle attachment, combine flours, salt, and xanthum gum. Stir slowly and carefully. Set aside.

2- Combine water, corn syrup, and yeast. Whisk until the corn syrup and yeast are dissolved. Add the 3 tbs oil. Let stand until the yeast begin to metabolize. The solution will become cloudy, yeast-colored, and increase in volume by about 1/2 cup. Meanwhile, whisk together eggs in a separate bowl.

3- When the yeast is ready, add the yeast solution and eggs to the dry ingredients. Stir together with the stand mixer. Once it is combined, increase the speed to medium-high speed and beat until long stretchy strands of dough form, about 5-7 minutes. 

4- Grease a medium baking dish (no smaller than 9" x 13") with deep sides. Grease a large spoon and use it to spoon out dough into the baking dish.  Scatter the dough balls and leave at least 2" between each one. Oil your hands and smooth the top of the dough balls, if desired.

5- Warm the dough for 10 minutes in the oven. Remove from the oven, increase the temperature to 400 F, and allow the dough to rise on the counter 15-20 minutes. Brush generously with the egg wash. Bake 20-30 minutes, or until browned with and internal temperature of 200 F- 205 F. Remove from oven.

6- Allow to cool slightly and remove from baking dish. If any of the egg wash ran off the top of the rolls and baked, cut this off and discard. Brush the rolls with the butter wash immediately before serving. Serve warm. 


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