Flour the table
Remove the dough from bread-maker
Roll the dough out
Cook until browned.
Of all the ways of making gluten-free bread, I have found the bread maker works the best. I don’t know what I would do without it! These rolls, kneaded in the bread maker, nearly double in size. They have that soft, melt-in-your-mouth consistency that everyone remembers in wheat bread. You will notice that they are almost exactly the same recipe as the bread-maker bread, except for the addition of cornstarch instead of potato starch and tapioca starch. I have found that this works better in the rolls.
These are a must try!
Finished Rolls
Wet Ingredients
½ cup warm water
1 cup milk
3 large eggs
½ cup oil
Dry Ingredients
2 cups gluten-free oat flour or rice flour
1 cup cornstarch
½ cup sugar
3 ½ teaspoons xanthan gum
1 ½ teaspoons salt
1 tablespoon yeast
Combine all the ingredients and place them in the bread-maker. Select the ‘knead’ cycle if you have one, and if not select the cycle you regularly choose for the bread maker bread and take it out after exactly one hour. By then the kneading cycle should be close to done or done.
Grease a large cookie sheet and preheat the oven to 350 degrees F. Flour the surface you plan to use with cornstarch.
Remove the bread-maker pan and pour the mixture out onto the cornstarch-coated surface. Cover your hands with cornstarch. Separate the dough into about fourteen equal pieces. Roll each one out with your hands, forming it into a ball.
Place each ball on the pan about two inches apart.
Place the cookie sheet in the oven and cook rolls for 30-40 minutes, until slightly brown on the surface.
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I made these they are delicious!!I was just wondering if the dough is suppose to be really sticky hard to handle?
Yes, sticky dough is kind of “the price you have to pay” for good results. I tried for years to get a thick “kneadable” dough before I finally realized that gluten-free bread dough works way better if there’s a lot of moisture involved.
Another one of your fantastic recipes, these are so yum! Thanks for sharing the recipe. I’ll be making these rolls all the time!
Glad to hear it, Vanessa! I don’t know about you, but good yeasty dinner rolls were one of the things I missed the most. 🙂 Not anymore!
Definitely one of the things I missed the most too and couldnt believe it when I made these and they taste so much like the ‘real thing’ I dont need to miss it anymore 🙂 My husband loves these two and have already made batch number 2, think I’ll be making this weekly!
Wow, Linnaea! Thanks for this amazing recipe and all the tips! I made the most lovely, soft and moist (veggie) burger rolls with this. Two tips from me: adding 1/2 to 1 tsp baking powder makes all GF/non-GMO breads so much fluffier; and I always put the buns in the oven just after I switched it on (gives them that bit of extra time to rise). Greetings from South Africa!
Hi Johanet! Wow, South Africa! Glad the rolls turned out for you, and thanks for the tips! A little baking powder sounds like a good idea.