With just the right amount of orange flavor, these rolls will make your dinner perfect. You can pair them with just about anything from sweet to savory. They would pair perfectly with ham, pork, chicken, or other poultry. You can definitely serve these gluten free orange buttermilk rolls for breakfast or with chicken salad for lunch. Even peanut butter and jelly! Serve warm. My daughter wanted honey butter.
Useful Equipment from my affiliate:
Gluten Free Orange-Buttermilk Dinner Rolls
- 1-1/4 cups buttermilk* low-fat
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- 2-1/4 teaspoons 1 package active dry yeast
- 4 tablespoons unsalted butter plus more for basting (if using)
- 1 tablespoon grated orange rind zest
- 1 recipe (1-3/4)cups Carla’s Gluten Free Better Than Mama’s Almond Flour Blend (367 g or 12.9 ounces)
- 1-3/4 teaspoons xanthan gum
- 3/4 teaspoon salt
- Oil for the pan
Oil two 9 inch cake pans (8-inch if that’s all you have. You can also use one cake pan for baking and an oiled plate or bowl for rolling/shaping.)
In the bowl of your electric mixer fitted with the whisk/balloon attachment, whisk together on low speed the warm buttermilk, 4 tablespoons soft butter, honey, and sugar. Add the yeast and allow to rest for 4 – 5 minutes or until small bubbles form.
While the yeast activates, in a separate bowl, whisk together the flour blend, yeast, and gum; set aside.
Once the wet mixture becomes bubbly/foamy, mix in the salt and orange zest.
Add the dry mixture all at once, beating on medium speed for 5 minutes.
Oil a bowl a large bowl and add the dough, rolling it around to coat the entire thing. (Oiling the entire dough is not necessary when using the Brod & Taylor Foldable Proofer/Slow Cooker because of the steam it creates.)
Preheat the oven to 170 – 200ºF, the lowest your oven goes, but no lower than 80ºF.
Turn the oven off. Using a silicone/rubber spatula, gather the dough into one mass and cover with a tea towel. Place on the center shelf of your warm oven for 50 minutes or until the dough just begins to crack open on the top.
Remove the dough from the oven and preheat the oven to 400ºF.
Poke the risen dough about three times or until it deflates. Gather 1/3 level cupfuls of dough, one at a time, and placing in the oiled pan. Using oiled fingertips, form round balls and transfer 8 balls around the outer edge of the prepared pan. Place the remaining 2 balls in the center of the pan. Allow the dough balls to rise a second time for 30 – 35 minutes in at 84ºF.or until the pan is full.
Bake on the center rack of the oven for 24 minutes or lightly golden brown. For darker rolls, baste the tops with butter halfway through baking.
Remove from the oven and baste with 1-1/2 tablespoons melted butter or margarine. (This softens the outer crust.) Allow the rolls to cool in the pan until just warm, not hot. If you don't allow the rolls to cool some, they will be a little gummy.
Serve with a meal, plain, with additional butter, forbreakfast, to make a sandwich, or just as a snack.
See the Substitutes page for dairy-free buttermilk substitutions.