Easy Dinner Rolls
Good for breakfast also
Here is a roll that stirs together quickly, isn't fussy, and has a wonderful crumb (see picture on the right). Hallie modified the recipe slightly. It is from a cooking-mystery by L.J. Washburn, The Christmas Cookie Killer. The original recipe used the larger amount of butter (or margarine) in the recipe below.
||Your favorite gluten free flour. This one used a 50% - 50% mix of Carol Fenster's blend and a higher protein blend with Expandex.
||Instant yeast (or 1 package of dry yeast)
||Sugar (could be less)
||Butter or margarine - softened. Our favorite is Canola Harvest buttery sticks from Whole Foods Market
||Warm water - 110° F
- Grease a 12 cup cupcake tin
- Preheat oven to 400° F
- Separate the egg into yolk and white. (This step results in a higher rise. You can omit it and just mix in the whole egg with the liquid ingredients.)
- Mix all of the dry ingredients in a bowl and combine with a whisk
- Put liquid ingredients, except for egg yolk and margarine into the work bowl of the mixer and blend
- Next add the dry ingredients and blend.
- Let the dough rest for at least 5 minutes
- Add the softened butter and egg yolk and mix until thoroughly blended (This step results in a higher rise. You can omit it and just mix in the whole egg and butter with the liquid ingredients.)
- Scoop dough into each cup of the cupcake tin
- Cover with plastic wrap and proof in a warm place for 30 - 60 minutes until the dough doubles in bulk
- Bake for 15 minutes or until browned lightly
- Serve warm. Reheats well the next day. Even a 15 second trip in the microwave is OK but not ideal.