GLUTEN FREE DINNER ROLL RECIPES RECIPES

Steps:

• 1. Place the ingredients in a food processor and blitz to a rough dough. Tip out onto a flour-dusted surface and knead for 3 to 5 minutes, or until smooth.
  2. Cut the dough into four pieces, then carefully press a portion out flat with your fingertips and start to roll it out using a pasta machine. Start at the widest setting and roll the dough through it, lightly dusting with the rice flour if it sticks. Roll the pasta through the widest setting a second time, then click the machine down a setting and roll the dough through again.
  3. Now, start clicking the settings down, rolling the pasta through each setting twice – gluten-free pasta isn’t as elastic as standard pasta, so make sure you avoid using the two narrowest settings, otherwise it may rip. Once you have a thin sheet of pasta (about 2mm thick), set aside on a flour-dusted surface and cover with a damp tea towel to avoid it drying out, then continue with the remaining dough.
  4. Now’s the time to transform your dough into whichever variety of pasta you like. If you want to make tagliatelle, roll the pasta through the tagliatelle setting on your pasta machine, or use a sharp knife to slice the pasta sheets lengthways into long strips (roughly 7mm thick), placing on a flour-dusted tray as you go. To cook, place in a pan of boiling salted water for around 3 minutes, or until al dente, then serve how you like it.

Steps:

• Combine water and yeast in the bowl of stand mixer. Stir to combine. Allow to stand for five minutes. 
• While the yeast dissolves, combine the gluten-free flour, granulated sugar, xanthan gum, and salt in a small bowl. Whisk. 
• Add the flour mixture to the yeast mixture. Add the milk, egg, and melted butter. Mix on medium speed until smooth, about three minutes. The dough will be very thick.
• Scoop dough, about 1/3 cup each, onto a parchment lined baking sheet. Smooth the top of each roll with your fingers. Dip your fingers in cool water before smoothing. Cover pan with greased plastic wrap. Allow rolls to rise until double in size. 
• When rolls have almost doubled in size, preheat oven to 350 degrees F. Remove plastic wrap from pan. Bake rolls until golden brown, about 20 minutes. 
• Remove pan from oven. Brush rolls with melted butter and sprinkle with Kosher salt, if desired. (see note) Allow rolls to cool for about 15 minutes before serving. 
• Rolls are best enjoyed the day they are made. Store leftover rolls wrapped on the counter or place cooled rolls in a freezer bag and freeze for up to two months. Thaw rolls at room temperature overnight.