One of the keys to these rolls is this particular combination of flours. We have worked and changed them and tried other groupings. You're not going to go wrong with other flours, but this one is the best combination for us. You'll see that I have put the ounces behind each measurement, in case you want to substitute other flours. Part of the key to the success of these rolls is the almond flour. High in protein and fluffy in texture, almond flour makes gluten-free baking far more fun. Everyone will love eating these rolls.
Shauna James Ahern
|2 1/2 teaspoons active dry yeast||3 tablespoons sugar|
|1 cup water, heated to about 110||2 teaspoons xanthan gum|
|3/4 cup (3 ounces) almond flour||1 teaspoon guar gum|
|1/2 cup (3 ounces) millet flour||1/4 cup nonfat dry milk powder|
|1/3 cup (2.25 ounces) potato starch||1/2 cup quinoa flakes|
|1/2 cup (2.25 ounces) tapioca flour||8 tablespoons (1 stick) unsalted butter, softened|
|1/3 cup (2.25 ounces) sweet rice flour||1 large egg|
|1/3 cup (2 ounces) cornstarch||Handful of sesame seeds|
|1 1/4 teaspoon salt|
Activating the yeast: Combine the yeast and a pinch of sugar. Turn on the hot water in your faucet and run it over the inside of your wrist. When the water feels the same temperature as your skin, you're ready. Pour the cup of water into the bowl with the yeast and sugar and stir gently. Set aside the bowl in a warm place and allow it to bubble to double its size, about 15 minutes.
Making the dough: Pour the almond flour, millet flour, potato starch, tapioca flour, sweet rice flour, and cornstarch into the bowl of a stand mixer. (You can also mix this by hand, if you don't have a stand mixer.) Mix on low speed to combine the flours. Add the salt, sugar, xanthan gum, guar gum, dry milk powder, and quinoa flakes. Mix everything together until the dry ingredients are combined well and fluffy, about 5 minutes. Add 6 tablespoons of the softened butter, the egg, and the yeasty water. Mix until everything has combined well, about 3 minutes on medium speed.
The dough will be soft, softer than a traditional roll dough would be. Do not add flour to compensate. The dough at this stage should have the consistency of cookie dough.
Waiting for the dough to rise: Put the dough in a warm place in the kitchen, covered, and allow it to rise to twice its size, about 1 hour. If you have a cold kitchen where you know dough rarely rises, set the bowl on a wire rack, and the rack over a large bowl of hot water. Replenish the hot water every 30 minutes or so. Or, you can heat the oven to 200°, put in the rolls-to-be, put a pan of ice cubes on the rack below the rolls, close the door, and turn off the oven. They will rise well that way too.
Shaping the rolls and rising again: Grease a large cake pan or casserole dish, lightly, on the bottom. Grab a hunk of the dough, about the size of the palm of your hand (like a golf ball on steroids), and roll it into a ball. If the dough is sticky, use a little sweet rice flour to grab it. As best you can, roll the ball of dough and shape it until each piece is smooth and whole. Repeat with the rest of the dough. Set the baking pan in a warm spot and allow the rolls to rise again (see the photographs above to see this process).
Baking the rolls: Preheat the oven to 375°. Melt the butter. Brush the top of each roll with the melted butter, then scatter the sesame seeds over the top. (An egg wash would make the top of the rolls shiny, but I prefer the taste of butter here. Up to you.) Slide the pan into the oven and bake until the rolls are firm and browned on top, about 20 minutes. (You can also take their temperature — about 180° internally.) Take the rolls out of the oven and let them cool, about 10 minutes. Remove and put them onto a wire rack. As soon as you won't burn your mouth, eat a roll.
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