Gluten Free Pumpkin Parmesan Dinner Roll Knots
Last Thanksgiving for the club I created spectacular buttery garlic knot dinner rolls! I LOVE that recipe so much that I was excited to dive into making a fun pumpkin version this fall! Everything is better with a little pumpkin puree (or at least in my little world!). These pumpkin parmesan knots turned out just as fantastic- and I find the dough is even easier to work with compared to the original recipe. Each garlic knot ends up with the soft fluffy & chewy texture with a buttery flavor that cant be beat. Plus they have a gorgeous orangey color perfect for any fall dinner. They can be eaten on their own or would be delicious dipped into soup or as a side to any stew. The pumpkin flavor is subtle- so they really can be paired with just about anything a regular dinner roll would go with.
Better Batter Gluten Free Orginal Blend
This flour blend continues to amaze me. It can do so many things better than most other blends that I have tried. As a result its extremely popular. Around the holidays it tends to sell out everywhere and so they are in the process of restocking right now. Usually its available on Amazon and at Walmart. Lately I have been ordering it from the Better Batter website directly. When they sell out- they tend to restock pretty quickly. Check back within a day or two if they are sold out when you look. I buy it in bulk now (20 lbs at a time) as I cant risk running out. I use it in too many recipes that we love.
What if you cant get your hands on it? This may be the case if you live outside the US. My friend Nichole from Gluten Free on a Shoestring has figured out a mock recipe for better batter. Her version should work great in this recipe! The owner (Naomi) of better batter has confirmed that the mix is similar to the official version.
By now you are probably used to seeing Expandex in my bread recipes- but I wanted to give a refresher on what is is for any newer members.
Better Batter so kindly offered me a 35% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell35
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.
Recipe tips & tricks
Always keep a can of baking spray in your pantry. I use this to shape this dough and nearly every other bread recipe here in the club. The type of oil does not matter- that is entirely up to you.
Use the correct ingredients. PLEASE use what I have called for. This is not a flexible recipe… of course you can experiment but I don’t recommend it.
The hot box method for proofing the dough is essential especially in the winter if you live up north like I do. Otherwise the bread could take a full day to rise. The hot box method is simple- I preheat the oven while making the dough, then as soon as the dough is done I turn it off. I place the bread into the warm oven (the pan always covered with a towel) and leave the door a crack for 5-10 minutes so that its not TOO hot. Then I close it for any time between 25 minutes to an hour depending on the bread recipe. Gluten free bread needs about 50% more moisture and dries out easily. One of my favorite tricks is to also add a bowl of steaming hot water to the oven right before I close the door for the hour of slow proofing. It really makes a BIG difference. Its completely optional for this recipe to do this (I didn’t include it in the directions as these rolls will rise well either way). Its just one of my favorite general gluten free bread baking tips.
Using a stand mixer works best. If you don’t have one or cant get one a hand mixer will work in a pinch. Its important to get the dough really well mixed.
Making the dough in advance. You can totally do this. You can make the dough and place it in a TIGHTLY sealed container and stick it in the fridge for up to 48 hours. Then just follow the directions to shape and proof the dough.
Pumpkin Parmesan Dinner Roll Knots
