Total Time: 2 h 10 min
Prep Time: 20 min
Cook Time: 20 min
Rest Time: 1 hr 30 min
Servings: 3 1/2 Dozen
My husband loves this gluten-free roll recipe since he has a hard time eating gluten. This way he doesn’t feel left out during the holiday when everyone else is eating the yummy rolls.
- 5 cups Cup 4 Cup flour
- 1/2 cup sugar
- 1 cup margarine/butter
- 2 tsp Morton iodized salt
- 2 pkg yeast – gluten free
- 1 Wilcox egg
Preheat the oven to 425 degrees when you have placed the cut rolls into a pan to rise.
In a large bowl mix flour, sugar, and salt. Mix yeast with 2 cups hot water. Combine the egg with the yeast mixture. Add the flour mixture to the yeast until a soft dough is formed. Turn dough onto a floured surface and knead for 10 minutes or until smooth and elastic. Shape the dough into a ball and place in a greased bowl. Cover with a dish towel and set on a warm surface until the dough is doubled in size.
Put dough on a floured surface and punch down the middle and knead until smooth. Cover the dough with the bowl to let it rest for about 15 minutes. Roll dough to 1/2″ thick and cut into circles with a 2 3/4″ cutter. Dip cut outs into melted butter, fold in half, and place in a pan. Cover the pan the the dish towel and let the rolls rise for about 40 minutes.
Remove the dish towel and cook rolls for approximately 18-20 minutes or until golden brown.
More about Gluten-Free Rolls
Gluten is removed from flour by kneading by hand or with machinery. The process of kneading the flour by hand produces a dough that the starch is washed out of. With the machinery, it is kneaded so vigorously that the gluten combines into a mass that is removed. Either way, the flour is then left to dry.