Searching for a great-tasting gluten-free yeast roll that also has a great texture? You've stopped at the right place. These "rolls" might look more like muffins because they are baked in a muffin tin (how easy!), but they deliver that great yeast roll taste you're wanting for your Thanksgiving dinner or other occasion. Leftover turkey sandwiches, anyone?
For these rolls, I adapted my yeast bread recipe. Because the bread dough doesn't hold it's own shape very well, these need to be baked in greased muffin tins - which give them a look different from your traditional yeast rolls.
The verdict in my family was that these are really good. To save time on Thanksgiving Day, I'm thinking I may try making the dough the night before and sticking it in the refrigerator immediately instead of letting it rise at a warmer temperature. I think it will turn out okay, but I can't make promises on that until I try it. These are best served fresh and warm, so I'll be placing leftover rolls in an airtight bag and using them up pretty quick.
Projected prep time: 20 minutes; Rise time: 45 minutes; Bake time: 13-15 minutes
Makes 20 rolls
2 cups (298 g or 10.5 oz.) Pamela's bread mix and flour blend (NOT baking & pancake mix)
2 1/2 tsp. active dry yeast
1 1/4 cups (10 oz.) milk
1/2 cup (4 oz.) salted butter, cut in small pieces
1/4 tsp. kosher salt
1/4 cup organic pure cane sugar
1 cup (137 g or 4 7/8 oz.) brown rice flour
1/3 (41 g or 1 1/2 oz.) millet flour
Combine Pamela's bread flour with yeast in a large mixing bowl and set aside. In a smaller bowl, combine brown rice flour and millet flour and set aside. (For detailed photos on making the dough, see the yeast bread recipe.)
Pour milk into a saucepan and add butter pieces, sugar and salt. Heat on medium until butter is melted and the temperature is 115 degrees.
Pour warm milk mixture over Pamela's flour and yeast, and beat with a wooden spoon several seconds until blended. Add egg and beat until incorporated. Place dough hook on mixer and beat at high speed for about two minutes. If you don't have a stand mixer, you can do this with a wooden spoon.
With mixer running at low speed, gradually add the remaining flours. Gradually increase speed as the flour combines until you can beat at medium-high without flour going out of the bowl. Beat for a minute and then scrape bowl with wooden spoon, then return to medium-high speed until everything is incorporated, about 30 seconds.
Transfer dough to a ceramic or glass bowl and cover with a damp cloth. Place in warm spot for 45 minutes. (I use my oven for this. I turn it to about 100 degrees and then turn it off before I start making the dough, and it's just right when I'm ready to let the dough rise.)
After 45 minutes, dough should be about double in size.
Grease 20 muffin tins. Stir dough once and then drop spoonfuls into muffin tins, filling about halfway. Wet your fingers and smooth out any bumps on the dough surface. Let it sit on the counter and rise again 15-20 minutes.
Preheat oven to 400 degrees. Bake for 13-15 minutes or until rolls are baked through. Immediately after pulling it out of the oven, brush tops with melted butter.
Let them cool on a wire rack.