As I’m experimenting with different flours I’ve found some recipes that actually work out pretty well. This recipe is super easy, and the hardest part is waiting for the dough to rise, but it will! You have warm fluffy rolls when you’re done, they are a bit more yeast tasting than I’d prefer – but that’s all a personal preference!
Ingredients:
- 2 Tbsp Shortening
- 3 Tbsp Sugar
- 1 cup Hot Water
- 1 Tbsp Active Dry Yeast
- 1 Egg
- 1 tsp Salt
- 2 1/4 cups Gluten Free Flour*
*Use your favorite bend, I normally would suggest 1 1/2 cups White Rice Flour and 3/4 cup Tapioca Starch. Right now I’ve been trying out Bob’s Red Mill’s 1 to 1 Gluten Free Flour Blend, and that is what I used to make these!
Directions:
- Prepare an oversized cupcake pan by greasing each well.
- In your mixer add your shortening, sugar and hot water (it should be steaming, or as hot as your sink can get it). Mix until well combined.
- Add in your egg, salt and flour and mix together until well combined. Use your spatula to scrape down the sides of your mixing bowl and mix again for a couple minutes.
- Let your mixture sit for about 25 minutes until it doubles in size.
- Scoop your dough in about equal parts into each large well, there wil be 6 large rolls when you’re done. Let sit for another 25 minute until they double in size again.
- Preheat your oven to 425 degrees.
- Bake your rolls for 10 minutes or until a tooth pick comes out of the clean.
Easy Gluten Free Yeast Rolls
Ingredients
- 2 Tbsp Shortening
- 3 Tbsp Sugar
- 1 cup Hot Water
- 1 Tbsp Active Dry Yeast
- 1 Egg
- 1 tsp Salt
- 2 1/4 cups Gluten Free Flour*
Instructions
- Prepare an oversized cupcake pan by greasing each well.
- In your mixer add your shortening, sugar and hot water (it should be steaming, or as hot as your sink can get it). Mix until well combined.
- Add in your egg, salt and flour and mix together until well combined. Use your spatula to scrape down the sides of your mixing bowl and mix again for a couple minutes.
- Let your mixture sit for about 25 minutes until it doubles in size.
- Scoop your dough in about equal parts into each large well, there wil be 6 large rolls when you're done. Let sit for another 25 minute until they double in size again.
- Preheat your oven to 425 degrees.
- Bake your rolls for 10 minutes or until a tooth pick comes out of the clean.
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