Grain Free Parkerhouse Rolls (+ 4 Bonus Flavors)

This recipe was originally written for (and published in) my Cookbook Every Last Crumb! It become a very popular recipe and every holiday in particular. They are soft, fluffy & all around perfect. I spent weeks getting them JUST right!!

That recipe is now only available online right here in the club! :)

I felt inspired to take the recipe in 4 more directions and give you guys 5 amazing flavor variations. You’ll find below directions to make them the traditional flavor or : Garlic and Herb, Rosemary Black Pepper, Pumpkin Honey Butter and Cheddar and Mustard!

If you are not grain free/ paleo and would like a simplified version check out the newest parker house rolls that I made this week and also just posted. They are made with an all purpose mix and have a shorter ingredient list.

Both recipe variations are awesome- you can’t go wrong with one or the other.

Grain Free Parkerhouse Dinner Rolls

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Author: Brittany Angell

Prep time: 25 MinCook time: 23 MinInactive time: 45 MinTotal time: 1 H & 33 M

Ingredients

• 2 teaspoons instant yeast
• 126 grams raw honey (about 1⁄4 cup plus 2 tablespoons)
• 7 large egg whites
• 216 grams blanched almond flour (about 11⁄2 cups)
• 132 grams tapioca starch (about 1 cup), plus more for the work surface
• 166 grams potato starch or sweet potato starch (about 1 cup)
• 21⁄2 teaspoons xanthan gum or guar gum
• 1 tablespoon double-acting, aluminum- free baking powder
• 1⁄2 teaspoon salt
• 128 grams Spectrum vegetable shortening (about 3⁄4 cup)
• 2 tablespoons apple cider vinegar
• Melted salted butter, ghee, or mild- flavored oil, for brushing the rolls

Instructions

1. Preheat the oven to 375 degrees to warm it up as a “hot box” for the dough to proof. Oil an 8-inch square baking pan
2. In a microwave-safe bowl, heat the honey for 5 to 10 seconds, just until it is lukewarm. (Be careful! It heats up very quickly.) Stir in the yeast and set aside.
3. In the bowl of a stand mixer, using the whisk attachment, whip the egg whites until frothy, about 1 minute.
4. In a separate bowl, whisk the almond flour, starches, xanthan gum, baking powder, and salt until blended.
5. Working in batches, slowly add the flour mixture to the egg whites while mixing on low speed until well combined.
6. Add the yeast mixture, shortening, and vinegar and mix on medium- high speed until a dough comes together.
7. It’s time to shape the rolls! Sprinkle some tapioca starch on your work surface. Scoop about 1⁄3 cup of dough from the bowl and drop it onto the dusted work surface.
8. Using your hands or an ice cream scooper, form the dough into a roll shape and place it on the prepared baking sheet. Repeat with the rest of the dough. If you find that you have extra space in the pan, use some foil to fill in the gap; you want the rolls to be touching.
9. Liberally brush the rolls with water and cover with a towel. Turn off the oven and place the rolls in the warm oven to proof for a total of 30 minutes. Leave the oven door open a crack for the first 15 minutes, and then close the door for the last 15 minutes.
10. After 30 minutes of proofing, remove the pan from the oven, carefully take off the towel, and brush the rolls with water again. Preheat the oven to 375 degrees.
11. When the oven is fully preheated, bake the rolls for 23 minutes, until firm to the touch and golden brown, brushing with melted butter or oil of choice halfway through baking. In the last 3 to 5 minutes, cover the pan with foil if you find that the rolls are getting too dark.
12. Remove from the oven and allow to cool in the pan, covered with foil. Store leftover rolls at room temperature in a sealed container, or freeze for later use.

Notes:

FLAVOR VARIATIONS

• Garlic & Herb: Add 1 tbsp garlic powde rOR 2 tbsp fresh garlic chopped and lightly sauteed in 1 tsp oil, and 1 tbsp Italian seasoning to the flour mixture. Sprinkle extra garlic on the tops of the rolls at the end if desired. 
• Rosemary Black Pepper: Add 1 tbsp of dried rosemary OR 1 tbsp fresh minced rosemary and 2 tsp of fresh cracked black pepperto the flour mixture. 
• Pumpkin Honey Butter:Add 1 tbsp pumpkin pie spice and 1 cup of raisins (optional) to the flour mixture. Enjoy with pumpkin butter. 
• Cheddar & Mustard: Add 3 tbsp mustard powder and 1 cup shredded cheddar cheese to the flour mixture. Add ¼ cup cheddar cheese to the tops of the rolls halfway through baking after the butter/oil/ghee. 

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