Saturday, January 26, 2013

Cheddar, Parmesan and Garlic Gluten Free Rolls ~ Buns

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Cheddar, Parmesan and Garlic Gluten Free Rolls ~ Buns

1 Box of King Arthur Gluten Free Bread Mix

Follow the directions on the back of the box on how to mix the dough.

I used a Kitchenaid Mixer with the paddle
After you beat the dough on medium high for 2 minutes.. Scrape the bowl

1 cup Shredded Cheddar Cheese
¼ Cup Parmesan Cheese
1 tsp Garlic Powder

Beat for 30 more seconds.

Rise in the bowl covered with plastic wrap sprayed with cooking spray for 30 minutes

Deflate with a spoon

Spray muffin tin with Cooking Spray

Use an Ice cream scoop to measure out the dough.

You will get 16 rolls. I decided to experiment. I had 4 extra so I placed them on a cookie sheet lined with a Sil-Pat baking sheet. They will make great sandwich buns.

Cover with Plastic Wrap sprayed with cooking Spray
Let rise for 20-40 minutes

Carefully remove the plastic wrap.
Take one egg white with a little bit of water and beat with a fork.
Use a Pastry brush and bush each bun with the Egg,, sprinkle on Sesame Seeds

Bake in a Pre-heated 350* Oven

Bake 25 minutes or until golden brown and internal temperature reaches 200-210*

Remove from the pans and cool on a wire wrack.

Freeze the leftovers in a Ziplock Bag

Re-heat in the oven for a few minutes. These make great rolls for soups, spaghetti sauce and the buns are wonderful for sandwiches. Next time I will make the sandwich buns a little bit bigger. They were very tasty.


Acu Rite Digital Thermometer:
I used a digital thermometer to check the bread for when its done. Bake until 200*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.

Silpat Baking Mat: Silpat: The Original Non-Stick Mat

Kitchenaid Mixer:

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software
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