As a Celiac, at times we just want to fit in and have the “normal” meal that everyone gets to enjoy. I hate saying “normal” meal, as for us, normal means something different than those that can eat gluten.
At the holidays, or even just on a Sunday night, it’s nice to make a special meal and enjoy dinner with family and friends. And with that dinner, rolls are always a great addition. Rolls go well with that bowl of soup this time of year, or gravy to scrape up across the plate at Thanksgiving. Or like our house, tonight, with a prime rib roast to soak up some of the juices. Oh yeah, Christmas Even dinner was prime rib, baked potato, peas, and these yummy gluten free yeast rolls.
I’ve been making these gluten free yeast rolls for years, and they never disappoint. Plus, they get the gold seal of approval from The Artist who is able to eat gluten. He said they are really good rolls – light and airy. Not heavy and dense like some gluten free baking can be.
I hope you make these gluten free yeast rolls and enjoy them as much as we do. Please let me know what you think if you make them.
Happy Holidays to you and yours!
Gluten Free Yeast Rolls
1/14 cups water at 110 to 115 degrees
3 large eggs, slightly beaten
3 T vegetable oil
3 T honey
2 1/4 tsp yeast
3 cups gluten free flour (I use GF Jules and have A+ success every time)
1 T xanthan gum (omit if you are using GF Jules flour, as her mix already has it included)
1 tsp. salt
1 tsp. sugar
Combine water, sugar and yeast in small bowl and allow to foam for about 5 minutes.
Add eggs, oil and honey to water and yeast. What I do is add the eggs, then do 1 Tsp of oil, then 1 Tsp of honey so the oil coats the spoon, and the honey then doesn’t stick. I repeat that each time – oil, honey, oil, honey, oil, honey. You get it, right?
Combine the dry ingredients into the liquid using a mixer on low speed. Mix until well blended, being sure to scrape the bottom of the bowl often.
Beat for approximately two minutes until dry is incorporated into wet.
The dough will be more like batter. What I do is scoop this into a gallon freezer bag, seal and then cut the corner off to squirt the batter out into well greased muffin cups and allow to rise for approximately 30 minutes.
Brush lightly with egg wash. The batter will be delicate, so be gentle. I sometimes sprinkle kosher salt lightly across the top of the egg wash.
Bake at 375 for approximately 15-16 minutes until tops are golden brown.
Let cool slightly, then slice open, slather with butter and enjoy!