Rich Dinner Rolls (Redux)

Here is a close up of a 4 inch diameter bread roll (back row, photo below) showing the soft and fluffy texture. These rolls are quite nice the next day at room temperature.

This is a modification of two reliable bread recipes, one that produce great textured dinner rolls (click) and breads and another that is dairy-free (click). There were several objectives for making these:

I cut a recipe in half and made one half with soy milk and the other half with water. Both were excellent, and we had a difficult time detecting taste differences between the two batches. If anything, the soy milk version is a little nuttier.

Because Expandex is getting harder to find and because the retailers are charging more and more, another objective was to test the use of Chebe regular all purpose bread mix as a substitute for Expandex. Chebe is sold online by Chebe (www.chebe.com), by Amazon, and I found it with some difficulty in Palo Alto, CA. None of the Whole Foods Markets in our area carried the product at the time of this posting. Chebe appears to have about half of the "power" of Expandex; therefore, you need to use twice as much. You can use the flour blend recipe below, which I believe contributes to the soft texture of the bread, or add 1/2 cup of Chebe regular all purpose bread mix to 4-1/2 cups of your favorite gluten free flour blend.

Gluten Free Flour Blend + Chebe (Makes about 5 cups)
Volume Measure Weight Measure Ingredient
1 -1/2 Cups 6 ounces Sorghum flour
1 - 1/2 Cups 8 ounces Potato starch
1/2 Cup 2.2 ounces Millet flour
1 Cups 4-1/2 ounces Tapioca starch
1/2 Cup 2.3 ounces Chebe regular all purpose bread mix

 

Bread Recipe (may be doubled)
Volume/Quantity Ingredient
2 Cups minus 2 Tablespoons Gluten Free flour with Chebe added(see above)
2 Tablespoons Potato flour (not potato starch)
2 - 3 Tablespoons Sugar or honey
1-1/2 teaspoons Xanthan gum, Guar gum or a 50%-50% mixture of both
1/2 teaspoon Kosher salt
1/2 tablespoon of 1/2 packet Instant yeast (We've not had good luck with Fleischmann's)
3/4 teaspoon Baking powder
1/2 cup Soy milk or water warmed to 110°F
2 Large eggs. Put eggs in warm water if directly from the fridge. When warm, separate yolks from whites
1 or 2 Tablespoons Earthbalance non-dairy margarine melted (Also available soy-free)
1 pinch Sugar
1 (Optional) egg mixed with 2 Tablespoons water to brush tops of bread dough after rolls are formed
  (Optional) Sesame seeds or poppy seeds
  Olive or cooking oil for fingers

This bread dough can be braided. If you are using honey, then you can adjust the stiffness of the dough by adding 1 or 2 Tablespoons of additional flour. A braided bread will take longer to bake. You can also make the bread in a loaf pan, and the cooking time will be on the order of 40 minutes.