Gluten Free Old Fashioned Buttery Dinner Rolls

Gluten free baking is a labor of love.  Where my pantry once held just a few types of flour, there is now an array of grains, flours and starches.  Yes, you know I use gluten free all-purpose flour, but sometimes I get the best results by mixing my own flour blend from scratch.

Today’s featured ingredient is Arrowroot, a staple in my gluten free pantry.  One look at these rolls and you will see why I love this starch.  They have the soft, buttery texture of old-fashioned pull apart dinner rolls and you would never guess that they are gluten free.  I loved them so much that I decided to make them a part of my holiday breadbasket.

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Ingredients:

• 2-1/4 tsp. instant yeast
• 1/2 tsp. sugar
• 1/2 cup 1% milk

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• 65 g. arrowroot powder
• 55 g. white rice flour
• 50 g. brown rice flour
• 30 g. tapioca starch
• 16 g. sweet white rice flour
• 1.5 tsp xanthan gum
• 1 tsp. baking powder
• 1/2 tsp. salt

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• 3 tbsp. canola oil
• 2 tbsp. honey
• 1 egg

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• additional sweet rice flour, for sifting
• 2 tbsp. melted butter

Preparation:

Line a 1 lb. loaf pan with parchment paper.

Microwave the milk for 30 seconds, then add the yeast and sugar.  Set aside to proof for 10-15 minutes.

Whisk together all the dry ingredients.  Place the egg, canola oil and honey in the bowl of a stand mixer and whisk in the proofed yeast.

Switch to the paddle attachment and gradually add the flour mixture.  Beat for 3 minutes.

Fill a flour sifter with sweet rice flour and keep it handy.  Generously flour a cutting board, turn out the dough and sift more flour over the top.

Using a bench knife, divide the dough into 8 pieces.  Roll each piece of dough in the flour to form a ball.  Arrange in the loaf pan.

Cover with plastic wrap and let the rolls proof for an hour.  Preheat the oven to 350º and brush the rolls with 1 tbsp. of melted butter.

Bake for 24 minutes or until the internal temperature reaches 175º.  Check with a thermometer.  Brush with the remaining tbsp. butter.

Cool in the pan for 5 minutes, then lift up the sides of the parchment and place the rolls on a cooling rack.  Rest for 5 minutes, then remove the parchment.  Let the rolls set for 10-15 minutes before pulling them apart.

They are best served immediately, but leftovers will keep well in the refrigerator for several days.  They freeze beautifully, so this is a great recipe to make ahead for the holidays.

Notes ♪♫ Arrowroot is a starch, like potato or tapioca that works well in gluten free baking.  It also makes a great roux, never lumpy!  You can likely find it locally, sold as arrowroot starch, or arrowroot powder.  If not, you can get it here on Amazon.

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