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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
Add:
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.
ENJOY!!
http://www.kingarthurflour.com/glutenfree/
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 http://silpat.com/
Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
