TNT - MrsP's Yeast Rolls (gluten free)

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1612 Location: GF Kitchen

MrsP's Yeast Rolls (gluten free)
1 packet yeast
1/8 cup warm water
3/4 cups lukewarm milk
(scald then cool)
1/8 cup sugar
3/4 tsp salt
1 egg
3 Tbs shortening
1 1/2 cups GF flour mix (up to 1 cup extra reserved IF needed) [below]
1 1/2 tsps xanthum gum

Combine 1 1/2 cup flour with xanthum gum, set aside. Dissolve yeast in warm water with sugar . In a 2 1/2-quart bowl add milk, salt, eggs, shortening and 1 1/2 cup of flour with xanthum gum mixed. Beat on low speed scraping bowl constantly (30 seconds). Beat on medium speed scraping bowl occasionally (2 minutes). Stir in remaining flour until smooth. Turn dough onto well (use out of the reserved flour) floured surface. Roll around lightly to coat with flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with a floured biscuit cutter. Cover and let rise until doubled (40-50 minutes). Bake in a preheated oven 450 degrees for about 10-12 minutes.

*MrsP's Mock Brown & Serve Rolls: You can roll into balls and make divided rolls in a muffin tin. Brush tops with melted butter before baking.

**MrsP's Crescent Rolls: Roll out into 2 circles and cut into wedge pieces. Roll up like crescent rolls and bake after rising time. Make sure to have a well floured surface to roll these out on or they will stick and be messy. Brush the dough with melted butter before rolling and after rising. Roll loosely and they will have seperate layers like the canned rolls.

***MrsP's Sweet Breakfast Crescents: brush with melted butter. Sprinkle with cinnimon and sugar before rolling into shape. Brush tops with melted butter. (you could put a few pecans and raisins in )

Flour Mix
Gluten Free Baking Mix

Rice Flour (2 parts) 6 cups

Potato Starch (2/3 part) 2 cups

Tapioca Flour (1/3 part) 1 cup

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Fidissimus · Joined: 17 Mar 2006 Posts: 1881 Location: Portland, OR.

Mrs.P! How much is one packet of yeast? (I only have bulk yeast) Is it a tablespoon? Anyone know?
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Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1612 Location: GF Kitchen

rlwilson99 · Joined: 26 Jan 2007 Posts: 24

I just wanted to say, that these are awsome. Today was my first bread baking day and this is one of the breads I made! Its great.

Next time, I'm ganna make bigger rolls and use them for sandwiches!

GOOD STUFF!

aklap · Joined: 02 Oct 2004 Posts: 10608 Location: WI, USA

RL,

Glad to hear your day was a success!!

If you want - we do have a little rating system here. If a recipe get 3 people to vote for it - it becomes a Tried and True Recipe. This rating system help other to know if a recipe and be trusted to be...tried and true.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

rlwilson99 · Joined: 26 Jan 2007 Posts: 24

Show me where! These really are awsome!

aklap · Joined: 02 Oct 2004 Posts: 10608 Location: WI, USA

Linda · Posted: Sun Jan 28, 2007 8:16 pm Post subject:

This recipe (crescent rolls variation) gets my vote for TNT.
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Mom of Ty (he's nine) who was diagnosed by bloodwork June 2005, biopsy August 11, 2005, notified on & started GF August 18, 2005

rlwilson99 · Joined: 26 Jan 2007 Posts: 24

Al, it looks like this baby gets to be put into the TNT folder or however you plan on working it! GOOD stuff!

Now I need to go find that other recipe that was so darn good!
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Beck

cruelshoes · Joined: 23 Sep 2005 Posts: 3380 Location: Washington State

If it isn't already, I vote for a TNT for these rolls. I served them to a dozen non-GF family members last night, and everyone raved about how good they were. Don't worry - I gave all the credit to Mrs. P!
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-Colleen

Where are we going, and what am I doing in this handcart?

aklap · Joined: 02 Oct 2004 Posts: 10608 Location: WI, USA

TNT status it is!!
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

isto · Posted: Thu Mar 08, 2007 9:12 am Post subject:

Mrs. P - how long do I leave the yeast to proof in the sugar water? When do I add it to the other ingredients? It does not say in the recipe. I made these yesterday and just added the yeast water to the milk, then all the other ingredients. Is that the correct way?

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1612 Location: GF Kitchen

Isto, usually, I put the dry ingredients in the mixing bowl and whisk them with the flat mixer paddle. I add the shortening to that and then mix. While this is going on, I take the yeast and put it in the water and stir. I then nuke the milk and test the temp on it to make sure it has cooled to around 130 degrees or less. When I get the milk cooled, I then just start adding the liquids to the bowl.

Some days I am faster than others LOL, but in reality, it isn't very long that I have the yeast, water and sugar together (alone). For this recipe I do not let it proof like you would for some of the other bread recipes. (I don't know that it would harm it any, I just have never tried it that way.)

Hope that helps you out some. Sorry that my directions were 'muddy'.
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isto · Posted: Thu Mar 08, 2007 5:32 pm Post subject:

MrsP, i appreciate the reply! The GF bread baking can be so difficult to master, that I'm always afraid to make a mistake and botch it. And thanks for sending me the other recipe. I have to find some of those little pans - I haven't seen anything I can use at Walmart.

liltnana430 · Joined: 03 Oct 2006 Posts: 168

Okay-----let me just say this....................

YUMMY!!!!!!!!! I made them into cressent rolls!!!!!!
Theres only one left and its MINE!!!!!! Very Happy

take care,
Ann
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Today not possible, tomorrow possible