Buttery Gluten-Free Pull-Apart Dinner Rolls
Recipe yields 12 rolls
Surprise your family with these gluten-free dinner rolls! These are the lightest gluten-free rolls yet. They are made using MinusG's Sandwich Bread Mix, a third cup of potato flakes, a little salt and butter. It's the garlic brown-butter makes these rolls exceptionally fragrant and so delicious. Try these vegan too. I used earth balance butter and our flax egg as our replacements. So go ahead and fill up on these buttery, pull-apart dinner rolls this Thanksgiving. Yum!
- 4 Tbsp butter, cut into pieces and divided.
- 1 large clove garlic finely grated in garlic press. (optional)
- 1 c. plus 2 Tbsp water or milk (milk substitute)
- 2 Tbsp sugar (granular sugar substitute)
- ⅓ c. potato flakes
- 4 large eggs (Egg-free? Substitute with Sandwich Bread Mix egg replacer)
- 1 bag MinusG Sandwich Bread Mix
- 3 Tbsp oil
- ½ tsp salt
- Flaky sea salt (found at Target, Walmart, or Amazon)
- ¼ cup tapioca starch for rolling dough
- Place 2 Tablespoons butter pieces into a medium bowl. Cook the remaining 2 Tablespoons of butter in a small saucepan over medium heat, swirling often until butter foams, then turns golden brown, about 15 minutes. Remove from heat and stir in garlic. Scrape butter mixture and the toasty milk solids at the bottom of the pan into the bowl with the extra butter pieces. Stir until all the butter is melted and the mixture is smooth. *(If using a dairy free substitute, it may not brown. Remove from heat and add garlic and pour into the bowl with the extra butter pieces)
- Butter the sides and bottom of two 9x5 bread pans or two 8" round pans with 2 Tbsp of garlic butter. Set aside. Scoop out 1/4 tsp of garlic for the dough. Reserve the remaining 2 Tbsp of garlic butter for brushing over the baked rolls.
- Heat water in the microwave about 40 seconds or in a saucepan over low heat. (Water should be warm to the touch, not hot.)
- In the bowl of a stand mixer, add sugar, potato flakes, 3 eggs, oil, salt, 1/4 tsp garlic and bread mix. Using the beater attachment, mix on low speed for 1 minute. Scrape down the sides of the bowl. Increase mixer speed to medium speed until soft and smooth, about 2-3 minutes. Dough will be sticky.
- Lay 2 pieces of plastic wrap, on the counter, overlapping the edges.
- Dust plastic wrap surface with tapioca starch. Scrape dough into a ball and dump it onto the dusted work space. Shape the dough into a 15x2" log. Cut into 12 equal pieces, by cutting the log in half and then each half into 6 equal pieces. Use tapioca starch to coat your knife in-between each cutting to keep the dough from sticking to it.
- To form the rolls, lightly dust the wet dough with tapioca starch and fold edges of dough underneath. Turn 90° and fold, until you have created a smooth sphere. (It's ok if they do not look perfect, they will have character like an artisan roll.) Repeat with the remaining balls of dough and place 6 rolls evenly spaced into each prepared pan.
- Loosely cover pan with plastic wrap and let rolls rise in a warm draft-free spot until doubled in size and touching, about 25 minutes.
- Place a rack in the middle of the oven and preheat to 375°. Beat remaining egg in another small bowl until yolk and whites are incorporated and no streaks remain. Gently brush tops of rolls with egg, or flax egg then sprinkle with sea salt.
- Bake rolls until they are deep golden brown, about 25-30 minutes. Let cool in pans about 10 minutes. (dairy & egg free rolls bake 10 minutes longer and if they are not browned enough, bake under broiler if desired - but watch them so they do not burn.)
- Slide a spatula around the sides and underneath to loosen rolls and lift onto a cooling rack.Let cool at least another 15 minutes. Pull apart and serve.
*** Make Ahead: Dough can be formed into rolls in prepared pans and refrigerated (do not rise) 1 day ahead. To bake, remove from refrigerator and let rise in a warm area before baking; this may take about 30-40 minutes. Bake 375° for 25-30 minutes.
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