After nearly 5 years of disappointing attempts to make soft, delicious, gluten free rolls, I finally found a keeper! The softness comes from sour cream, and for the flour I just tweaked my cookie flour blend by substituting 1 T. cornmeal for 1 1/2 T. of the flour blend. I’ve discovered that adding a tiny bit of cornmeal to yeast breads gives your taste buds something to latch onto without tasting “corny.”
I almost discarded the recipe when my first attempt yielded tasty, but tiny, little dough nuggets, until I fished the yeast packet out of the trash and discovered that my yeast had expired. With good yeast, these rolls still aren’t huge – about the size of a biscuit – but they taste heavenly fresh out of the oven with a little honey butter. This recipe only took me a half hour to assemble, plus one hour to rise and less than 20 minutes to bake. The dough itself is easy to work with, and would probably work well for cinnamon rolls. (When I get around to trying that, I’ll let you know!)
For other Thanksgiving recipe ideas, check out my GF Green Bean Casserole and Pumpkin Pie Crunch. And as long as you’re assembling my all-purpose GF flour blend (at the bottom of this post, with tips on how to use it for everything), make a large batch to have on hand for baking holiday goodies like my grandma’s Sour Cream Sugar Cookies or our favorite “I Can’t Believe These Are Gluten Free!” Chocolate Chip Cookies. Happy Gluten Free Holidays!
Gluten Free Sour Cream Rolls
Step 1 in Large Bowl of Mixer:
1 c. Brenda’s all-purpose flour blend* (see recipe below)
2 T. sugar
1 tsp. salt
1 package rapid rise or instant yeast (check expiration date!)
Step 2 in Separate Small Bowl:
1/2 c. tapioca starch/flour (they’re the same thing)
1/2 c. potato starch (NOT flour)
1 1/2 T. additional all-purpose flour blend
1 T. cornmeal
1 T. sweet rice flour (also called “sticky rice” flour)
1 tsp. xanthan gum
Step 3 in Sauce Pan:
2 T. butter
1/4 c. water
3/4 c. sour cream (I used regular, NOT reduced fat)
Preheat oven to 200 degrees and keep it on for about 5 min. Turn off oven for at least 10 minutes, so you’ll have a warm place for your rolls to rise.
Combine step 1 flour blend, sugar, salt, and undissolved yeast in a large mixer bowl. Set aside. In a separate bowl, whisk together the step 2 ingredients. Set aside.
In a small saucepan over medium heat, melt butter. Add water, and stir in sour cream. Turn off heat and continue stirring until sour cream is thoroughly incorporated. If you have a thermometer, test to make sure the temperature of the liquid is between 120 – 130 degrees. If it’s too hot, set it aside to cool for a minute. (You don’t want to kill the yeast.)
Add the warm liquid mixture to the step 1 dry ingredients in the mixer bowl and beat 2 minutes at medium speed, scraping bowl occasionally. Beat in egg. Beat in step 2 flour mixture just until combined. You should have a soft dough like cookie dough.
Grease or spray a muffin pan with nonstick spray. (I use a silicone pan, so if you have dark, nonstick pans, you may need to lower the temperature or shorten the baking time.) Spray a little oil on one hand and rub your hands together to keep the dough from sticking to your fingers. Pull off about 1/4 c. of dough and roll into a ball. Place 12 dough balls in the muffin cups. (You’ll want to smooth the outside of the balls as much as possible, since gluten free rolls keep the shape of the dough when they rise.) Cover muffin pan with a dish towel and place in warm oven to rise for 45 min.
Remove rolls from oven, keeping covered, and heat oven to 375 degrees. Bake rolls for 15 – 18 minutes, until golden brown. Immediately brush warm rolls with butter or gently rub a stick of butter over the tops (my preferred method). Store rolls in an airtight container in the refrigerator.
For best results, serve fresh from the oven – or reheat, if making these ahead of time – with butter and honey. To make honey butter, blend 2 parts softened butter and 1 part honey with a fork.
*Brenda’s All-Purpose GF Flour Blend:
3 c. white rice flour
3 c. brown rice flour
1 c. tapioca flour/starch
1 c. cornstarch
1 c. potato starch
3 T. sweet rice flour (also called sticky rice flour)
3 T. potato flour
Whisk together flours/starches in a large bowl and store in a gallon-size freezer bag in the fridge. Always store anything containing brown rice flour in the fridge because it can go rancid. I also store my sweet rice flour and potato flour in the freezer. (If you can’t find these flours in the store, you can order them online through Vitacost.)
A note on substituting a GF flour blend for wheat flour in recipes: There are lots of “all-purpose” GF flour blends out there, but a good rule of thumb is that it should look like regular wheat flour when you measure it, which mine does. (If it looks more like cornstarch, then it has a high starch content.) This flour can be substituted cup for cup of wheat flour in most recipes. However, you’ll want to add some additional starches for rolls or delicate cookie flour, like I did in the recipe and links above. For cake flour, substitute 2 T. cornstarch for 2 T. of the flour blend. For yeast breads like pizza dough, substitute 1 to 2 T. cornmeal or corn flour for some of the flour blend. With my all-purpose blend you can substitute sorghum and/or millet for 1/4 c. of flour when making “whole grain” muffins/sweet breads, or add more starches for things like biscuits. The point is, you don’t need a bunch of different flour blends. I use mine as the base flour and lighten it with starches for delicate baked goods or mix it with high fiber flour in the same way you would add whole wheat to regular flour. No need to have a different blend for every recipe!