These pretty rolls are sure to impress, and, they are gluten-free and easy to make. Crispy on the outside, soft and tender on the inside. Both gluten lovers and gluten-free folks will enjoy these delicious rolls at your next dinner party. No one will ever know that they are not made from wheat flour, and I'll never tell! Enjoy!
TIPS FOR SUCCESS:
No substitutions, please. Bring ALL ingredients to room temperature before you begin! This includes the eggs and yeast.
Always use superfine flour to get light bread. If it isn't superfine, pulse it in the food processor.
Assemble all the ingredients before you start making the recipe, and follow the steps in the order given below.
Use a 9X16 pan with a parchment sleeve. Spray sides and bottom with kitchen spray.
Dry Ingredients: Use a kitchen scale to weigh all your flours for accuracy. Do not skip this step. Measuring cups can throw off your recipe by 1/4 to 1/3 of a cup!
Mix all the Dry Ingredients in a medium bowl and set aside.
Proofing The Yeast: Measure 1 1/3 cup warm water, 110, degrees. Add two tablespoons of sugar and whisk until it dissolves. Add 3 teaspoons active dry yeast and whisk again until combined. Let it sit until a small dome forms, about 10 minutes.
Wet Ingredients: Meanwhile, mix the egg and egg yolk, and 2 teaspoons of lemon juice in the stand mixer's mixing bowl using the paddle attachment. Beat 1 minute on medium speed until well mixed. Add about a half cup of the flour mixture and then add the diced butter, yeast mixture, and then gradually add the rest of the flour.
Do not add any extra flour or liquid. Beat on medium speed for 5 minutes. It will be very thick.
Making The Rolls: This is the fun part. Use a 2 inch scoop to form the rolls. Dip it in water, shake off excess.
Place about a teaspoon of tapioca flour in the palm of your left hand. (Assuming you are right-handed!)
Scoop the ball into your left palm on top of the flour, and then roll the 'ball' forward on your fingers, and it will pick up a very small amount of the flour and allow you to shape it easily into a roll. Add a tiny bit more flour only if needed. After you have made one, you will see how easy it is. This technique will allow you to form rolls with a minimal amount of flour. Using too much flour will keep gluten-free yeast rolls from rising properly.
Place each roll in the prepared pan with sides almost touching. A 2-inch scoop makes 20 rolls, side by side, in a 9 X 16 pan.
I warm my oven just before setting my rolls in it to rise. Cover the rolls with a light towel, leave the oven light on and shut the door.
Let the rolls rise 30 minutes until doubled in size. Gently remove rolls from oven and set on a counter while you preheat the oven.
Preheat the oven to 350 degrees.
Make The Egg Wash: Don't skip this step because it enhances browning and appearance of rolls. Beat one egg, 1 teaspoon water, and 1 pinch of salt.
After the rolls have risen, brush on the egg wash until all the rolls are covered. You won't use all the egg wash.
Bake rolls in the preheated oven for 25 minutes or until the test thermometer says 200 degrees. They should be nice and brown.
Cool in pan for ten minutes, then move over to a rack. Lift the rolls out of the pan with the parchment sleeve.
Note: Store rolls in baggies in a ziplock in the freezer. Warm rolls in the oven wrapped in tin foil.
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