Cooking and Serving: 50 minutes | 8 rolls
Ingredients
3 ¼ cups (455 g) all purpose gluten free flour blend | 1 ½ teaspoons xanthan gum, (omit if your blend already contains it) | ½ cup (43 g) Scant 1/2 cup (43 g) cultured buttermilk blend powder, You can
Description
Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes | Servings: 8 rolls
Ingredients
3 ¼ cups (455 g) all purpose gluten free flour blend
1 ½ teaspoons xanthan gum, (omit if your blend already contains it)
½ cup (43 g) Scant 1/2 cup (43 g) cultured buttermilk blend powder, You can
1 tablespoon (9 g) instant yeast
¼ teaspoon cream of tartar
¼ teaspoon baking soda
1 tablespoon (13 g) packed light brown sugar
1 teaspoon kosher salt
1 teaspoon apple cider vinegar
2 tablespoons (28 g) unsalted butter, at room temperature
2 (50 g) egg whites, at room temperature
1 ½ cups (12 fluid ounces) warm water, (about 95°F)
Baking soda bath for boiling, (6 cups water + 1 tablespoon baking soda + 1
Coarse salt for sprinkling, (optional)
Instructions
MAKE THE DOUGH
Place the flour, xanthan gum, buttermilk powder, yeast, cream of tartar,.
baking soda and sugar in the bowl of your stand mixer fitted with the paddle.
Whisk to combine well with a handheld whisk. Add the salt, and whisk again to.
Add the cider vinegar, butter, and egg whites, and beat to combine well.
With the mixer on low speed, add the water in a slow but steady stream.
Once you have added all the water, turn the mixer up to high and beat for.
about 3 minutes or until the dough takes on a whipped appearance.
CHILL THE DOUGH
Transfer the dough to a lightly greased bucket with a tight-fitting lid,.
cover, and place in the refrigerator for at least 30 minutes and up to 3.
SHAPE THE DOUGH
Turn the chilled dough out onto a piece of lightly floured flat surface. Dust.
the top with flour, and divide into 8 equal portions.
Work with one piece of dough at a time, dusting lightly with more flour as.
necessary to prevent sticking. Form each into a round.
Using the palm of your hand, press the ball down into a flat disk about.
Place a couple inches apart on a parchment lined baking sheet.
LET THE ROLLS RISE
Cover with lightly greased plastic wrap and place in a warm, draft-free.
environment and allow to rise until risen to about 150% of its original size.
Rising will take longer in a dry, cool environment, and less time in a warm,.
humid environment. Do not place it in a heated oven, to any temperature, to.
rise or you risk killing the yeast.
BOIL THE ROLLS
While the dough is nearing the end of its rise, preheat your oven to 375°F.
and place the baking soda bath in a large heavy-bottom pot on the stovetop to.
Once the dough is done rising, place the rolls one or two at a time into the.
boiling baking soda bath for less than one minute per side. Do not crowd.
them; they should move freely in the boiling water.
Remove the rolls with a strainer and return them to the same baking sheet.
PREPARE TO BAKE AND BAKE THE ROLLS
Using a small sharp knife or lame, slice 2 parallel lines in the top of each.
roll at a 45° angle, about 1/4-inch deep.
If you plan to serve the rolls soon after baking, sprinkle the tops with.
coarse salt to taste. If you don’t plan to serve the rolls soon after baking,.
don’t add the salt as it will draw moisture out of the rolls as they cool.
Place the rolls in the center of the preheated oven and bake until golden.
brown all over, about 30 minutes. Allow to cool on the pan before slicing and.
If you haven’t salted the rolls before baking, brush the tops lightly with.
water and sprinkle with coarse salt before serving.
STORE ANY LEFTOVER ROLLS
Slice and place any leftover, cooled rolls in a tightly sealed bag,.
eliminating as much air as possible.
Place in the freezer. Defrost in the microwave briefly, or at room.
temperature. To crisp the rolls, wet the outside with about 1 tablespoon of.
water for each roll and refresh in a 300°F toaster oven before serving.
STORE ANY LEFTOVER ROLLS
Slice and place any leftover, cooled rolls in a tightly sealed bag,.
eliminating as much air as possible.
Place in the freezer. Defrost in the microwave briefly, or at room.
temperature. To crisp the rolls, wet the outside with about 1 tablespoon of.
water for each roll and refresh in a 300°F toaster oven before serving.
Notes
Originally published on the blog in 2012. In 2020, recipe unchanged; most photos
and text new; video new.
Nutrition information is automatically calculated, so should only be used as an
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