These soft, light gluten free red pepper rolls were such a pleasant surprise for us. I don’t use the word phenomenal very often, but it’s the only word that truly describes these rolls. Both the flavor and texture are pretty incredible. If you’re not a hot and spicy person, I’ve added sun dried tomatoes as a substitute for the red peppers. Serve them with breakfast or lunch sandwiches, as dinner rolls, or a snack with butter. No matter which way you serve them, I know you’ll enjoy this recipe!
Update: Thia recipe jas been updated to half the original amount of crushed red peppers. The original 2 than our bodies could handle.
Soft & Light Gluten Free Red Pepper Rolls
The most phenomenal rolls you'll ever have with a light and soft texture. I'm naming these rolls the gluten free recipe of the year!
For the Rolls:
- 1/4 cup water, heated to 100 - 115°F
- Scant* 1 tablespoon honey, agave, or sugar
- 1 teaspoon instant yeast
- 1/2 cup white rice flour, plus more for dusting
- 1/2 cup potato starch (or more cornstarch)
- 2 tablespoons cornstarch (or more potato starch)
- 1 tablespoon crushed red pepper flakes (or minced sun dried tomatoes)
- 1 tablespoon grated Parmesan cheese (or Kraft canister) (or gluten free nutritional yeast** and cashew butter for dairy-free)
- 1 teaspoon xanthan gum (or guar gum)
- 1/2 teaspoon fresh minced rosemary
- 1/4 + 1/8 teaspoon salt
- 1/4 teaspoon gluten-free baking powder
- 1/8 teaspoon ground thyme
- 1 large egg, at room temperature, beaten
- 1/4 cup milk (or rice milk) (I used 1 teaspoon heavy whipping cream + remaining 2% low-fat milk)
- 2 tablespoons olive oil, plus more for pan
- 1 tablespoon butter or gluten free margarine, melted (or oil), for basting
For the Egg Wash:
- 1 large egg, at room temperature
- 1 teaspoon water, for basting
- Oil a 6-cup jumbo muffin pan; set aside.
- Add honey to the warm water and stir. Add yeast and stir again. Allow the mixture to rest for at least 5 minutes or until it becomes foamy on top.
- In the bowl of your mixer fitted with the whisk/balloon attachment, add white rice flour, potato starch, cornstarch, red pepper flakes, Parmesan cheese, xanthan gum, rosemary, salt, baking powder, and thyme; run on low to combine.
- In a separate bowl, whisk together eggs, milk, oil; add to the mixer. Also, add the yeast mixture. Beat on medium speed until smooth (1 minute if using a KitchenAid mixer). Gather the dough into one mound. Set aside to rise in an 80ºF environment for 45 minutes.
- Distribute the dough evenly among the 6 cups. Using wet fingers, smooth out the tops.
- Brush the tops with melted butter; set aside to rise for an additional 15 minutes.
- While the dough rises, preheat the oven to 425°F.
- Whisk together the egg and 1 teaspoon of water; brush on top of the risen buns.
- Bake on the center rack of the oven for a total of 11 minutes, rotating pan mid-baking for even browning if your oven has some hot spots.
- Increase the temperature to 500°F for 3 - 4 minutes or until deep golden brown.
- Remove the pan from the oven and allow to set in the pan for about 3 minutes. Then transfer the rolls to a wire rack to cool.
- Slice in half prior to serving. Serve with egg, gluten free breakfast meat, and/or cheese, burgers, gluten free luncheon meat, or with butter. They also can be toasted.
- To store, once completely cool, freeze leftovers in a single layer in a gallon-size freezer bags. Defrost rolls in the microwave on low heat or at room temperature. Reheat by microwaving on a low temperature or slicing in half and toasting.
Makes 6 rolls
*Scant = a little less than
Honey and agave make the buns softer.
**Nutritional yeast tastes a little cheesy, but I recommend perhaps 1/4 teaspoon additional salt when using.
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