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  • Writer's pictureDairy Keen

Super Soft Dinner Rolls / Gluten-Free Dinner Rolls

The rolls are my husband’s favorite part of Thanksgiving. Hope you enjoy making these too.

Super Soft Dinner Rolls

Makes 20 Rolls

1 Cup Milk

1/4 Cup Cream or Buttermilk

2 Large Eggs

3 Tablespoons sugar

2 1/2 teaspoon yeast or 1 package yeast

2 teaspoon salt

4 Tablespoons softened butter

3 Cups BREAD flour

additional flour

In microwave heat milk and cream to about 95 degrees (warm to the touch, not hot). In a large mixing bowl combine all dry ingredients. Add heated milk and beaten eggs and softened butter. With the mixer on low speed and with dough hook combine until well mixed. Let rest 10 minutes. Add the additional flour, the amount all depends on the humidity in the air and in the flour. Knead with dough hook until dough is smooth but still slightly sticky, it should pull away from the sides of the bowl. Place dough into a greased large bowl, big enough to handle twice the size of dough. And cover with a towel, place in a warm place until double in size about 1 hour. Punch down dough and shape into desired type of rolls. Place on buttered or greased cookie sheet or muffin tins. Let rise until double in size about 45 minutes. Carefully brush with melted butter or egg wash. Bake in a pre-heated 350 degrees oven for 20-25 minutes or until done. After you remove rolls from oven brush with melted butter for a very soft crust. Enjoy.

Can also be used to make cinnamon rolls, increase sugar to a total of 1/3 cup.

And these are the rolls I make for me.

Gluten-Free Dinner Rolls

Makes 18

1 1/2 Cups Gluten Free All-purpose Flour

1 teaspoon Xanthan Gum

1 tea. Baking powder

2 Tablespoons instant potatoes – dry mix

1 tea. Apple cider vinegar

2 tea. Salt

1/4 cup sugar

1 TB dry yeast

1 ¼ cups warm milk

1 large eggs, beaten

2 Tablespoons melted butter or vegetable oil

Additional butter for tops of rolls

In a large bowl of mixer fitted with a paddle attachment, combine all the dry ingredients including the yeast. Add the wet ingredients and beat on low until combined. Beat on high for about 3 minutes. Let rise for 30 to 40 minutes. Stir to deflate. Spoon dough into greased muffins tins-fill about ¾ of each cup, they need the muffin pan to rise better. Let rise about 40 to 60 minutes. Brush with melted butter. Bake in preheated oven 350, for 23 to 28 minutes, or until a nice golden brown. Remove from oven, brush with additional butter.


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