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imsohungry

Yeast Rolls?

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Hey gang,

I know that many people on our forums do not have yeast in their diets. I did a "search" of past threads, and I couldn't find the answer to my question.

So here goes...

I am craving yeast rolls. Not yeast buns or yeast pizza crusts, but those soft, chewy, "yeasty" tasting rolls I grew up on.

Thanksgiving will be here before we realize it, and I need plenty of time to practice my recipe. My mom will undoubtedly make her yeast rolls for the family. This is not cruel to me...yes, I'm tempted, but I wouldn't want to deny anyone these homemade rolls who can enjoy them! ;)

So, I thought this year, I would bake my own....this is where you guys come in:

I NEED a recipe!!! Please, Please, Please! I really don't want to sit through another holiday watching everyone gobble those rolls up!

Many hugs for anyone who responds to my desparate cry for holiday help! :P

-Julie

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Have you tried Chebe rolls, the cheese one in the orange package? I know it's not yeast rolls, but they're the best gluten free dinner roll I've had yet. Don't get the whole Foods gluten free bakehouse rolls, not worth it.....

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Funny, I've been thinking a lot about Thanksgiving lately. So much so, that I bought a small turkey and I'm cooking it today! :lol: I'm going to try making the famous gluten free flax bread recipe into rolls. I'm going to let my bread machine make the dough and maybe let it rise a bit, then quickly make the dough into balls, brush with come butter, put in my oven to rise a bit more, and then bake. I'll let you know how it goes.

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Funny, I've been thinking a lot about Thanksgiving lately. So much so, that I bought a small turkey and I'm cooking it today! :lol: I'm going to try making the famous gluten free flax bread recipe into rolls. I'm going to let my bread machine make the dough and maybe let it rise a bit, then quickly make the dough into balls, brush with come butter, put in my oven to rise a bit more, and then bake. I'll let you know how it goes.

Update:

The rolls turned out good. Of course, they tasted just like the bread. The rolls were a little dense, but if I had more time to let them rise after I formed the rolls it would have turned out better. They were still good though. I will make them for Thanksgiving. :)

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Update:

The rolls turned out good. Of course, they tasted just like the bread. The rolls were a little dense, but if I had more time to let them rise after I formed the rolls it would have turned out better. They were still good though. I will make them for Thanksgiving. :)

Glad to hear that the rolls turned out Jenny! How was your turkey? :P I totally understand your early turkey craving. About a month ago, I had a "holiday" food craving hit me. I made sweet potato casserole, turkey w/cranberry sauce, the whole bit. That is when I realized I still hadn't come up with a yeast roll recipe this year!

Happy baking. -Julie

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Here's a recipe I got from this board, I think. I've only made it once, but it was good.

Soft Buttermilk Rolls

1/2 c. warm water

2 tsp. sugar

4 tsp. dry yeast

Combine in small bowl and let stand 15 minutes.

2 c. rice flour

2 c. tapioca flour

1/4 c. sugar

4 tsp. xanthan gum

2/3 c. powdered buttermilk

1 1/2 tsp. salt

Combine in large mixing bowl.

1 1/2 c. water

4 Tbsp. melted butter or oil

1 tsp. cider vinegar

3 eggs

Combine last 4 ingredients and add to yeast mixture. Add all liquid ingredients to dry and beat on high speed for about 2 minutes using paddle attachment of electric mixer. Grease 4 inch individual rounds (like for poached eggs) to make sandwich rolls or muffin tins for dinner rolls. Allow dough to rise for 30-45 minutes. If desired, brush with egg white and sprinkle with sesame or poppy seeds. Bake at 325 degrees for 25-30 minutes or until nicely browned. Makes about 12 dinner rolls.

I had to make them dairy free and substituted 1 1/2 cups sour non-dairy milk for the buttermilk. These were very good; even the non gluten-free eaters liked them.

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Here's a recipe I got from this board, I think. I've only made it once, but it was good.

Soft Buttermilk Rolls

1/2 c. warm water

2 tsp. sugar

4 tsp. dry yeast

Combine in small bowl and let stand 15 minutes.

2 c. rice flour

2 c. tapioca flour

1/4 c. sugar

4 tsp. xanthan gum

2/3 c. powdered buttermilk

1 1/2 tsp. salt

Combine in large mixing bowl.

1 1/2 c. water

4 Tbsp. melted butter or oil

1 tsp. cider vinegar

3 eggs

Combine last 4 ingredients and add to yeast mixture. Add all liquid ingredients to dry and beat on high speed for about 2 minutes using paddle attachment of electric mixer. Grease 4 inch individual rounds (like for poached eggs) to make sandwich rolls or muffin tins for dinner rolls. Allow dough to rise for 30-45 minutes. If desired, brush with egg white and sprinkle with sesame or poppy seeds. Bake at 325 degrees for 25-30 minutes or until nicely browned. Makes about 12 dinner rolls.

I had to make them dairy free and substituted 1 1/2 cups sour non-dairy milk for the buttermilk. These were very good; even the non gluten-free eaters liked them.

Yummy! Thank you so much! :) I'm determined to do my best this year during the holiday(s) NOT to miss out on any of the "traditional" food I love. Take Care! -Julie

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Here's a recipe I got from this board, I think. I've only made it once, but it was good.

Soft Buttermilk Rolls

1/2 c. warm water

2 tsp. sugar

4 tsp. dry yeast

Combine in small bowl and let stand 15 minutes.

2 c. rice flour

2 c. tapioca flour

1/4 c. sugar

4 tsp. xanthan gum

2/3 c. powdered buttermilk

1 1/2 tsp. salt

Combine in large mixing bowl.

1 1/2 c. water

4 Tbsp. melted butter or oil

1 tsp. cider vinegar

3 eggs

Combine last 4 ingredients and add to yeast mixture. Add all liquid ingredients to dry and beat on high speed for about 2 minutes using paddle attachment of electric mixer. Grease 4 inch individual rounds (like for poached eggs) to make sandwich rolls or muffin tins for dinner rolls. Allow dough to rise for 30-45 minutes. If desired, brush with egg white and sprinkle with sesame or poppy seeds. Bake at 325 degrees for 25-30 minutes or until nicely browned. Makes about 12 dinner rolls.

I had to make them dairy free and substituted 1 1/2 cups sour non-dairy milk for the buttermilk. These were very good; even the non gluten-free eaters liked them.

I wonder if you could substitute Pamela's pancake mix for the flour mixture?

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I don't know about sbustituting Pamela's Mix since it does contain some of the other ingredients. I make chocolate chip cookies from that mix, but we didn't care for the pancakes or muffins. I usually try to follow the flour ingredients called for in each recipe with very minor changes. If it works, let me know.

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I found a recipe for yeast-y rolls on recipezaar and it's very similar to the danish someone posted here, which is why it caught my attention. I thought when I was making those danish that they would translate well to yeast rolls, apparently someone agreed! Try this link

http://www.recipezaar.com/42322

Awesome, thank you for the link! I'll definitely try it. :) I did try to make yeast rolls earlier this month; not sure what I did wrong, but they were horrible.

I'm glad I asked this question early...gives me plenty of practice time! ;)

Blessings and baking. -Julie

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