GLUTEN-FREE FLUFFY DINNER ROLLS
The dough for these gluten-free dinner rolls is stickier than traditional yeast bread, but if you keep beating for 2 to 3 minutes in the mixer, it becomes workable. The dough balls fit in the pan nicely with seven rolls on the perimeter and two in the middle. -Doris Kinney, Merrimack, New Hampshire
Provided by Taste of Home
Time 50m
Yield 9 rolls
Number Of Ingredients 10
Steps:
- Grease a 9-in. round baking pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be sticky.), Drop batter by 1/3-cupfuls into prepared pan. Smooth the tops with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan and rolls are touching, about 25 minutes. Preheat oven to 375°., Bake until golden brown, 20-25 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 196 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 168mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.
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