I am so happy to say that I actually have a dinner roll recipe! I have had so many failures in this department. But, I found a recipe that works, and it's good! And to top it off, it's gluten-free, dairy-free, soy-free, and egg-free...so I guess for you vegans, it's also vegan. :) I really can't take credit for its brillance, I just adapted it from The Pioneer Woman's dinner roll recipe (if you haven't seen her blog, you will now be an addict, even if you are gluten-free...she is amazing!) Below is the allergy-friendly version (which is also halfed, because it makes a ton, and we are only a family of 4), but you really should go to her website for her step by step directions...she does an amazing job!
makes about 18 rolls
2 cups So Delicious Original Coconut Milk, its in a red carton (I used this for its fat, since its replace whole milk)
1/2 cup sugar
1/2 cup canola oil
4 1/2 cups Silvana's all purpose flour blend
2 1/4 teaspoons active dry yeast
1/2 teaspoon (heaping) baking powder
1/2 teaspoon (scant) baking soda
1 tablespoon salt...and yes, you want this much salt!
Pour the milk into a stock pot or dutch oven. Add the sugar and oil. Stir to combine and heat over medium to medium-low heat to scald the mixture. Once the milk mixture has scalded (is that a word?), let it cool. It takes about an hour. The temp should be around 90-110F before you do the next step.
When the mixture has cooled, add 2 cups of flour and the yeast, and mix well. Then add another 2 cups of flour, stir together and allow to sit, covered with a towel or a lid, for an hour or after its doubled in size.
Add another 1/2 cup flour, the baking powder, baking soda, and salt to the mixture. Stir until combined.
At this point you can cover it and put it in the fridge until you need it (so you can make this ahead of time) or you can go straight to the next step.
Butter (using soy-free margarine) 1 to 2 muffin pans. From the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls into each butter muffin cup. Once all cups have been filled, cover the pan and allow to rise for 1 to 2 hours.
Top rolls with soy-free margarine and bake at 400F for 17-20 minutes, and top with additional margarine.