Alright – so here is the final piece of my three day recipe roundup. I have to give about 95% of the credit for this to these guys over at gluten-free-bread.org, this is their recipe with a few tweaks I made to use up the whey we made in step 1…and a few other tweaks because I can’t leave well-enough alone. My mother has always yelled at me for never trying a recipe as written the first time, I always change as I go. So here you go:
You’ll need…
2 cups mashed potatoes (instant potatoes will work great also) <–here’s where my disagreement begins, NEVER WILL I MAKE instant potatoes – they’re not real food and besides they taste weird.
1 cup water (use the water from cooking the potatoes)
2 packages active dry yeast
3 Tbsp. sugar 2 tbsp of honey
1 ½ cup buttermilk, room temperature however much leftover whey you have + enough regular milk or buttermilk to equal 1.5 cups. I had a half a cup of whey so added a cup of milk.
6 Tbsp. melted butter, cooled (I threw in the whole stick – it’s how I do)
3 tsp. salt
2 – 3 tsp. dried rosemary (crushed) 1 tbsp of fresh rosemary (chopped)
5 ½ to 6 ½ cups light gluten-free flour blend King Arthur Gluten Free Flour, this stuff is the bomb.
1 tsp. xanthan gum xanthan gum is pricy and I don’t have any, so I skipped this and they came out just fine
** my addition here, an egg. It might have made up for skipping the xanthan gum.
Directions:
In a large bowl, mix sugar honey, yeast, water (make sure this is just slightly warmer than body temperature or it will kill the yeast), and mashed potato. Set the mixture aside for 5 minutes, until the yeast begins to foam.
With the paddle (or dough hook) attachment on your stand mixer, and with the mixer set on low, add buttermilk/milk/whey, melted butter, salt and rosemary to the yeast/potato/water mixture.
Add in 5 ½ cups of the flour, a little at a time, until the dough starts to get sticky. With the mixer on high, mix the dough for 4 minutes. Toward the end, toss in the egg.
(If you don’t have a mixer, you can still make these rolls. Just work the dough with your hands until the mixture is combined, for about 8 minutes or so.)
Put the dough onto a well-floured work space. Roll the dough, with a floured rolling pin, until it is ¾ inch thick. Using a serrated knife, cut the dough into 2-inch squares or triangles (you can also roll these sections into balls for a true ‘roll shape’).
I skipped the above and just went with a muffin tin, it made the cooking time shorter and also was just less of a pain all around.
Place the rolls 1 inch apart on cookie sheets lined with parchment paper.
Preheat your oven to 375°F.
Let the dough rise for 15 to 30 minutes. Fill muffin tin cavities 3/4 full with well-risen dough. Then, place into your preheated oven. Bake for about 18 to 20 12-15 minutes, until they are golden brown.
Et voila! 🙂
Beauty is in the Eye of the Storm 