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!
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.