In between a pull-apart roll and a biscuit, these sweet and soft fluffy gluten free rolls are ideal for breakfast and lunch sandwiches or to serve as dinner rolls.
serve as dinner rolls.
Add the eggs and oil to the water mixture and mix just long enough to combine on low speed.
Gather all of the soft dough into one mass and allow to rise in about an 84°F environment. If you don’t have a moisture-style bread proofer, cover the top of the dough directly with oiled plastic wrap to prevent a leathery skin from forming on the outside of the dough. Allow the dough to rise until double in size, about 45 minutes. (See the photo to the right of the unrisen dough.)
Punch the dough down so that it collapses, transfer to an oiled bowl, and cover. Refrigerate for at least 4 hours or preferably overnight. (See the photo to the right of the risen dough and how it has cracked. You can actually stop rising it prior to large cracks forming. Small ones are fine.)
Remove the dough from the refrigerator and poke the dough again until it collapses. (See the photo to the right of the risen refrigerated dough.)
Oil two 8-inch cake pans and scoop 1/3 cupfuls of dough in mounds forming a circle. Add one to the center if needed. Dip your fingers in a glass of water and smooth out the tops of the rolls. If you have a small rubber/plastic/silicone baking spatula, shape them into rounds. Place the pans in your proofer or a warm spot and allow to rise until you see a couple of holes in the top of most of the rolls, about 20 minutes. At this time, also preheat the oven to 375°F. (I baked larger ones in a 9-inch pan but they didn't cook well enough. So, an 8-inch pan is perfect, using 1/3 cup of dough.)
*You may replace all of the ingredients with an asterisk with a total of 3-1/2 cups + 1 tablespoon of Bob’s Red Mill 1 to 1 flour blend. However, they will turn out a little chewier due to the sweet rice flour. Because sweet rice flour is so sticky, you’ll probably want to omit one of the eggs.
Add 1/2 teaspoon of garlic powder to the dry ingredients to make garlic rolls. You can omit one egg and replace it with 1/4 cup shredded cheddar cheese, too.
Replace each egg with 2 tablespoons liquid from a can of white beans (I use cannellini bean liquid) plus 1 tablespoon fat (oil, butter, etc.)