Dinner Rolls (Three Ways)

I know I rarely post these days. This blog has kind of been put on the back burner as life has gotten busier for me. I am still baking and such, but not posting like I used to.  I would love to still do it, but I do what I can do. I am posting today, though, with how I make my rolls...I know it's too late to help with Thanksgiving, but Christmas is around the corner, so you'll be set for that. This recipe will please EVERYONE at the table, not just those that are gluten-free. I speak from experience. I'm always put in charge of bringing the rolls to my family gatherings, and only a quarter of the people that typically come are gluten-free.

So, with this recipe you can play with the flours a bit. I use Teff flour, a combination of Sorghum and Millet, or a combination of teff, sorghum and millet. I've used brown rice flour, as well, but have stuck to the teff, sorghum, and millet, because, in my book, they have the best flavors for bread making.

The Sorghum/Millet combination is going to give you that classic white bread look (especially if you leave out the flax seeds), while the Teff on it's own will give you a beautiful brown bread...and of course, the combo of all of them will be a lighter brown, since it's a nice mix of light and dark flours.

The recipe is pulled straight from my Teff Sandwich Bread recipe and adjusted to make 2 dozen rolls. If you have a smaller family, half the recipe or just use the Teff Sandwich Bread recipe, while following the baking instructions below.

Dinner Rolls
2 1/2 cups warm water
2 tablespoons yeast
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons apple cider vinegar
1 1/2 cup teff flour*
1 1/3 cup potato starch
1 1/3 cup tapioca starch
2/3 cup almond flour
2 tablespoons ground flax seed (optional)
2 teaspoons salt
4 teaspoons xanthan gum
4 teaspoons (2 pkg) gelatin
4 egg whites

*In place of teff flour you can use 1 cup sorghum flour and 1/2 cup millet flour or 3/4 cup teff flour, 1/2 cup sorghum flour, and 1/4 cup millet flour.

Directions:
In a small bowl mix together water, yeast, honey, oil, and vinegar.  Let sit for 3-5 minutes or until yeast is dissolved and beginning to proof.

In a mixing bowl, stir together dry ingredients.  Add the yeast mixture to the dry ingredients and mix on low speed until combined.  Add in the egg whites.  Once combined, mix on high speed for 3-5 minutes.

Grease a muffin tins.  Spoon the batter into muffin tins, using a 1/4 cup ice cream scoop. Cover and let rise in a warm environment for 20 minutes. 

As the rolls are rising, preheat the oven to 400F.

Bake for 20-25 minutes, check the internal temperature of the bread.  It is done when it reaches 205F.

The rolls will last a couple of days on the counter.  If you don't plan on eating it that fast, freeze them.  The also perk right up, by sticking them in the microwave for a few seconds.