Gluten Free Herbed Garlic Rolls
2 tbsp white vinegar plus dairy free milk to equal 2 1/2 cups (We use soy or flax milk.)
1 1/2 cup liquid egg whites, at room temperature
6 tbsp safflower oil
1/2 cup gluten free flour (We like to use oat flour.)
2 tsp garlic powder
6 cups gluten free flour blend (We have been using the King Arthur’s whole grain blend.)
2 tbsp xanthan gum (This is in addition to what is in the flour blend.)
1 tbsp dried chopped chives
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4 cup sugar
9 tsp active dry yeast
melted vegan butter
Baking Instructions: (If your mixer can’t accommodate the 6 cups of flour plus additional ingredients, you will want to cut the ingredients in half and make two batches.)
- Line two cookie sheets which can fit twelve rolls each with parchment paper and sprinkle cornmeal on the parchment paper. Set aside.
- In a large measuring cup, pour 2 tbsp vinegar and add enough “milk” that you have 2 1/2 cups of liquid. Mix well, and set aside to thicken.
- In a bowl, whisk the egg whites until frothy. Then add the oil, and rewhisk until well combined. Set aside.
- Mix together – in a bowl large enough to roll dough balls in – the 1/2 cup flour and garlic powder, and set aside.
- In large mixing bowl, mix together the flour, xanthan gum, chives, thyme, basil, oregano, rosemary, garlic powder, and onion powder. Then add the yeast.
- Add the vinegar milk and egg whites with oil to the dry ingredients and mix on low speed until all ingredients are combined.
- Turn the mixer to medium-high speed and beat about 5 minutes. The batter should be smooth and shiny. (If the mixture is not smooth and shiny because it is too stiff and dry, add a tbsp of “milk” and remix. You may need to add a couple of additional tbsps of “milk”, depending on the flour blend you use. With the King Arthur, the 2 1/2 cup has always been just right.)
- Flour your hands, and roll 1/4 cup size dough balls in the prepared garlic-flour, shake off any excess flour, and place the rolls on the prepared cookie sheets.
- Once all the rolls have been floured and place on the pans, lightly bruth the tops of the rolls with melted butter. You can leave the rolls roundly topped, or as in the second picture, cut gently into the top with a knife to form a crease.
- Cover the rolls with plastic wrap and allow them to rise for 45 minutes. (A trick for the winter is to turn on the light in your oven while you’re preparing the rolls and put the pans into the oven to rise. The warmth from the light will help the rolls to rise better. If you don’t have an oven light, another trick which my mother-in-law taught me is that you can also preheat your oven to the lowest setting – mine is 170 degrees – then turn off the oven and let it cool while you are preparing the rolls. This should allow the temperature in the oven to go down to the 70-80 degrees which is ideal for rising dough.)
- After the rolls have risen, preheat the oven to 375 degrees.
- Place the two pans side by side in the oven and bake for 30 minutes until the rolls have risen, are golden, and sound hollow when you tap them. If you are a temperature-taker, the internal temperature of the rolls should be 200 degrees.
- Remove the rolls from the oven and put them onto a cooling rack to cool. They can be stored in a tupperware on the counter and rewarmed in the oven or in the microwave.