DINNER ROLLS

Dinner Rolls image

Yield makes 24 2-inch rolls

Number Of Ingredients 11

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Ingredients

1 1/4 cups warm water (110° to 115°F)
1/3 cup plus 1 tablespoon granulated sugar
1 (1/4-ounce) packet rapid-rise yeast
4 cups Gluten-Free Bread Flour Mix (page 158)
1 tablespoon xanthan gum
1 1/2 teaspoons salt
1 cup mashed potatoes
1/3 cup dairy-free, soy-free vegetable shortening, melted
1/3 cup Better Than Milk rice milk powder or other vegan milk powder
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk, at room temperature
Baking spray, for coating tops of rolls (see Tip, opposite)

Steps:

Combine the warm water, sugar, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook). Use a wooden spoon or whisk to mix well. Make sure the yeast is completely dissolved.
Whisk together the flour mix, xanthan gum, and salt. Set aside.
Add the mashed potatoes, melted shortening, and rice milk powder to the yeast mixture. Beat on medium speed for about 1 minute. Add the egg replacer and mix on medium speed until smooth, 1 minute more. Add the flour mixture to the yeast mixture in two batches, and mix well on medium speed, until the dough is coming together, about 1 minute.
Grease two 9-inch round cake pans liberally with vegetable shortening.
Using a rubber spatula, turn out the dough onto a well-floured board. Sprinkle the top of the dough with flour mix, pat into a disk, and cut in half. Roll the dough into two 12-inch logs. Cut one log into 12 pieces. Roll the pieces vigorously between your hands into 12 smooth balls. Place the balls in the first pan. It's fine if they're touching. Repeat with the remaining log. Spray the rolls with baking spray. Cover the pans with clean dish towels or cloth napkins. Put a pan of very hot water in the bottom of the oven. Place the rolls in the oven and let rise for 1 hour.
Remove all of the pans from the oven and preheat the oven to 400°F.
Once the oven is preheated, spray the rolls again with baking spray and bake for about 25 minutes, or until golden on top. Remove from the oven. You may spray them once more with baking spray to keep them soft, or leave as is for a slightly harder roll. Serve warm or at room temperature. To freeze, let them cool completely, then store in a gallon-size freezer bag.