Gf + Df Simple Parkerhouse Dinner Rolls

I have been making my grain free parkerhouse rolls for years! They are pretty great & I highly recommend them if you need to stick with a grain free diet. (You can find them here in the club too!)

However, recently I have been on a simplify everything bandwagon and I really wanted to put together an amazing roll recipe for the holiday that called for an all purpose blend with the goal of seriously cutting down on the number of ingredients and steps required. I succeeded big time!

These rolls have less steps, less ingredients & are fluffy, chewy, buttery & all around delightful.

If you feel intimidated by homemade bread- and want to make absolute sure that these turn out exactly like mine. Use the gram measurements & be sure to watch the Club Angell plus demo/class for this recipe.

I recently started playing around with Better Batter (original blend) 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.

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

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

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Yield: 20 Rolls

Author: Brittany Angell

Prep time: 20 MinCook time: 23 MinInactive time: 40 MinTotal time: 1 H & 23 M

If you need additional tips & tricks and want to watch how these rolls are made a class is available in Club Angell Plus. Please use the gram measurements for accurate results. Cups are included just to give you a reference on how much of each ingredient you will need to make them.

Ingredients

Yeast Mixture

• 2 Cups (440 grams) Nondairy Milk (Almond, Oat or Coconut)
• 1 Tsp Organic Cane Sugar
• 2 1/2 Tsp Quick Acting/ Fast Acting Yeast

Dough

• 4 Cups (650 grams) Better Batter Gluten Free Flour (original blend)
• 1/4 Cup (40 grams) Expandex
• 1/4 (57 grams) Cup of Organic Cane Sugar
• 3 Tbsp (42 grams) Mild Flavored Oil
• 2 Large Eggs
• 1 Tsp Salt

Toppings

• 2 sticks melted vegan butter to brush on top of rolls.
• Flaky Salt to sprinkle on top (optional)

Instructions

1. Turn oven on to 350 degrees. Line a 8x11 pan with parchment. Set aside.
2. Pour the milk into a microwave safe bowl & warm up for 30-45 seconds until Luke warm. Stir it to make sure there are no hot spots. Stir in the 1 tsp of sugar and yeast. Set aside.
3. To the bowl of a stand mixer add all the remaining dough ingredients. Once the yeast mixture starts to bubble and froth it can be added to the mixing bowl too. Turn the mixture on low gradually increasing to high and mix until completely smooth and fully mixed.
4. Using nonstick spray - spray your counter liberally as well as the inside of a 1/4 cup & your hands. Scoop the dough into 1/4 amounts. Slap the top of the dough between your hands to get the top surface smooth then rolls into a smooth ball. (If you are familiar with the classes way to make rolls with gluten that technique will work as well.)
5. Place the buns into the prepared pan evenly spaced. You will end up with 4 rows of 5. Turn off the oven & open the door a crack- you will be using it as a hot box to proof the dough.
6. Brush 1/4 of the melted butter on the rolls. Sprinkle on flaky salt. Cover the pan with a kitchen towel.
7. Place into the warm oven leaving the door open a crack for 10 minutes. After the 10 minutes close the oven door and continue proofing the dough for an additional 20-30 minutes.
8. After this 30-40 minutes peak at them to make sure they have about doubled in size. Remove from the oven and brush them again with the second round of butter. Turn the oven on to 400 degreed. Place the towel on top and leave them on the oven while it warms up allowing them to further proof.
9. When the oven reaches 400- remove the towel and place them in the oven. Bake for 21-24 minutes until golden brown. Remove from the oven and brush them with the remaining butter. Serve warm.

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.

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