Step by Step Making Parkerhouse Rolls!
For the sake of having everything in one place- I have duplicated what I posted in the main parkerhouse recipe post. (That post of course does not have the class!)
I included a copy of the recipe here as well!
I recently started playing around with Better Batter (original) all purpose flour. At first to be honest I hated it. But the more I dove in the more I discovered that it would work really well for bread. It rises extremely well, it gives baked goods really nice structure & it makes bread nice and chewy. All that to say- I think I will mostly just use it for bread. I can tell its higher in gum (or maybe a gummy starch) that makes it turn out gummy in certain applications. For example I was not thrilled with how it turned out in my biscuit recipe as I wanted those to be really tender.
But for this recipe.. its a serious winner! I will be using it to create garlic knot rolls this week for Club Angell plus.
You’ll notice I used expandex & I want to tell you a little bit about it. :)
Expandex is simply a modified form of tapioca starch. Its non gmo and quite straight forward. Its been used for a long time primarily by the companies that are selling pre-made gluten free baked goods. Its available now for everyone on amazon. One bag will last you awhile as I only use a small amount in my recipes.
WHY do I use it? Simple. It makes everything taste super legit and no longer gluten free. If you are familiar with gluten free baking you know that typically when baked goods cool down and age they get dry and hard. (Especially bread). Something may start out perfect when its warm then taste not so appetizing when it cools down. A lot of gluten free flours cause that to happen unfortunately. Expandex stops that from happening in almost every recipe I have tried it in. The texture remains what it should be as it cools (for the most part.) Either way its a huge improvement. The second reason I like to use it is because I find it really does help baked goods expand. They tend to get taller, fluffier & even softer in some situations. It also makes dough easier to work with as it helps glue the dough together. It also helps provide structure to baked goods.
Want to make them ahead?
No problem. After they are almost fully cool (after baking) place them in a gallon bag and seal it. This helps lock in their moisture and will help keep them softer. At this point you can either freeze them or store them at room temperature for a day or two.
I do recommend warming them up in the microwave or oven before serving them. As with most gluten free breads they will get less soft as they cool. The expandex that I used helps with this a lot- but warm is always best.
Can you make substitutions?
I wouldn't recommend it. Every Cup for Cup Gluten Free flour is different. Ive been surprised by how much they vary. So I don’t suggest using any other all purpose blend. I’m not sure about the better batter artisan blend either- if anything that would probably be the safest one to sub in. BUT, I haven’t yet experimented with that one to give you a definitive answer.
The only thing you can safely sub is the Dairy. If you wish to use 2% milk you can & regular butter for brushing on the rolls.
Gf + Df Simple Parkerhouse Dinner Rolls
Ingredients
Instructions
Notes:
Taking a moment to proof the yeast is only necessary if you are not sure if your yeast is still alive. If you have used it recently to bake then feel free to skip this step and just throw everything into the mixing bowl - and mix until a smooth dough forms.
