Ah, rolls! You know how when you go to a restaurant and they tell you they have gluten free dinner rolls, and you are SO happy? Then they bring you a
little hockey puck that tastes like cardboard, and charge extra for it?
Well forget about that! Instead, make the BEST tasting dinner rolls, right at home with the Artisan Flour Blend from Better Batter. This recipe makes great dinner rolls, breakfast rolls and sliders too! Or make them larger for hamburger or hotdog buns.
Credit for this recipe goes to Chef Patrick Auger, who is the creator of the Artisan Flour Blend. He is a shining star in the gluten free community, well known for both product and recipe development!
The original recipe appeared on the Better Batter website in 2017. Follow Chef Patrick on Facebook Allergy Free Baking at Home and Instagram, Professional Allergy Baker.
And don’t forget, when you order the Better Batter Artisan Flour Blend from their website be sure to use my Code MGFC30 at checkout for 30% off full price! All of their products are of the highest quality and will make a dramatic difference in your gluten free baking, I know it did mine!
Ingredients:
- 490 g. (use a scale!) Better Batter Artisan Flour Blend
- 2-1/4 cups warm water
- 1/4 cup honey
- 1 tbsp. yeast
- 2 tsp. salt
- 1/4 cup canola oil
Preparation:
In the bowl of a stand mixer, whisk together the warm water, yeast, honey and canola oil. Let it sit for 10 minutes.
Add the flour and salt to the wet ingredients, switch to the paddle attachment and mix for 6-8 minutes.
Turn the dough onto a floured cutting board, cover with plastic wrap and let it rest 20 minutes (this is a good practice for any gluten free recipe, but absolutely necessary if you are using the Artisan Flour Blend).
Now you are ready to form the rolls. Here are some guidelines for different size rolls. Your total dough weight will be around 1150 g.
For large hamburger buns, divide the dough into 6 pieces, about 190 g. each.
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For medium rolls (pictured), divide the dough into 12 pieces, about 95 g. each.
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For sliders, divide the dough into 15-16 pieces, about 75 g. each.
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Using your palm, roll each piece of dough on a floured cutting board to form a ball, and place on a baking sheet or use a bun pan like I did. For large buns press the tops down to flatten slightly.
Cover the rolls with a damp towel while you preheat the oven to 450º. Let the oven heat up for about 20 minutes, giving the rolls a chance to almost double in size.
To bake, remove the towel and place baking pan the center of the oven. Throw 4 ice cubes onto the bottom of the oven, close the door and immediately turn the oven down to 375 degrees.
For large rolls (6), bake for 8 minutes, then throw in four more ice cubes and bake for another 20 minutes.
For medium rolls (12), bake for 7 minutes, add 4 more ice cubes and bake for another 18 minutes.
For sliders (16), bake for 6 minutes, add 4 more ice cubes and bake for another 16 minutes.
When done, the internal temperature should reach 205º, if you’re not sure, check with a thermometer!
For a nice shine, try brushing the tops of the buns with melted butter as soon as they come out of the oven.
Cool to room temperature and store on the counter for up to 1 day, then freeze leftovers.
Look at that crumb! They taste and smell like real bread and won’t fall apart in your hands like the rolls you get at a restaurant. The recipe is easy enough for beginners too!
Notes ♪♫ If you only take away one tip from this post, let it be to always weigh your flour (use a scale!). I do use measuring cups for liquids and measuring spoons for anything 1 tbsp. or less. But for the flour, a scale is a must!
This recipe was adapted from “Perfect Artisan Baker’s Blend (Gum/Rice Free) Everyday Rolls”, created by Chef Patrick Auger, and published on the Better Batter website in 2017. Many thanks to Naomi at Better Batter and to Chef Patrick who graciously gave me permission to share the recipe with my readers.
