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Parker House Rolls -- Gluten Free
Makes 9 Rolls ~ This recipe can easily be doubled
Heat up:
1 ¼ Cup Milk 110*
Add:
1 tsp. Sugar
2 ½ tsp. Yeast
Stir until dissolved. Let sit for 5 minutes or until foamy.
In a Medium bowl combine with a wire whisk:
1 ½ Cups Gluten Free Flour (***SEE FOOT NOTE***)
¾ Cup Bob's Red Mill Sweet White Sorghum Flour
¼ Cup Sugar
1 tsp. Xanthan Gum
2 tsp. Baking Powder
½ tsp. Salt
In a Kitchenaid Mixer with the Paddle add and Mix on low speed 30 seconds:
1 Egg slightly beaten with a fork (Room Temperature)
¼ Cup Melted Unsalted Butter
1 tsp. Apple Cider Vinegar
Add the Yeast Mixture to the wet ingredients and mix on low speed until combined about 30 seconds.
Add the Flour Mixture a little bit at a time on low speed. Occasionally scraping the bowl.
After all the flour has been combined turn the mixer to Medium/High speed for 3-5 Minutes.
Spray a muffin tin with cooking spray (Only need to spray 9)
Using an Ice Cream Scoop evenly measure out the rolls into the muffin tins.
Take a sharp knife and dip it into some of the Gluten Free Flour.
Make a deep slash in each roll. It is ok if some of the flour is left behind. You will need to dip the knife into the flour each time as this is a very sticky dough.
Cover the Rolls with a piece of plastic wrap that has been sprayed with cooking Spray.
Rise in a warm place for 30-40 Minutes.
Brush with melted butter.
Bake in a Pre-Heated 375* Oven for 18-20 Minutes or until done.
I use a digital thermometer..inserted into the center of the rolls. When it reaches an internal temperature of 205* your Rolls are done.
Remove from the pan and cool on a wire rack.
Brush with some more melted Butter.
The rolls split easily at the crease. Put some butter on them.
(***FOOT NOTE***)
You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix
Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.
ENJOY!
Bob's Red Mill Flours: http://www.bobsredmill.com/
Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
