Gluten Free Rosemary Butter Rolls
Why Do People Eat Gluten-Free Bread?
People eat gluten free bread for a variety of reasons. For some, it may be due to a condition such as celiac disease or an intolerance to wheat and other grains. Others may choose to opt for gluten free bread because they believe it is healthier or because following a gluten-free diet makes them feel better overall. Gluten-free bread also provides those who are sensitive to the protein with an alternative when opting for bread with a meal.
Take Your Baking up a Notch with this Easy Gluten Free Rosemary Butter Rolls Recipe
This is a super easy recipe to make and the dough is easy to work with. You can have these Gluten Free Rosemary Butter Rolls whipped up in no time! The added decoration is optional but will be surprisingly easy and give you a pleasing result.
Wondering where to purchase Bob’s Red Mill Gluten Free Bread Mix? Easy, just click the link and get it sent to your door!
Ingredients for Gluten Free Rosemary Butter Rolls Dough
- 1 bag Bob’s Red Mill Gluten Free Bread Mix
- 1 tbsp honey
- 4 ½ tsp (or two packets) instant yeast
- 1 ½ tsp baking powder
- 1 tsp salt
- 1 ¼ cups hot water
- ½ cup unsalted butter, cut into small cubes
- 1 tsp apple cider vinegar
- 1 large egg + 1 egg white
- 4 tsp fresh rosemary leaves, finely chopped
- Cornstarch for dusting
Ingredients for Honey Butter Sauce
- 2 tbsp unsalted butter
- ½ cup honey
Ingredients for Decorating Gluten Free Rosemary Butter Rolls
- Flaky or coarse salt
- Fresh herbs such as Italian parsley, dill or sage
- Pink peppercorns
Instructions for Making Gluten Free Rosemary Butter Rolls
Using a mixer with a dough hook, place the bread flour mix (discard yeast packet included), instant yeast, baking powder, baking soda and salt. Mix for about one minute.
In a measuring glass, add the hot water, butter and vinegar. Let sit until butter melts or liquid is warm to touch but not hot.
Add the liquid mixture to the mixing bowl and mix until incorporated.
Add the egg and egg white and chopped rosemary (don’t use dried rosemary, it will be too crunchy, if you don’t have fresh, just omit) and mix on medium-high speed for 5 minutes to create a smooth, stretchy dough. Let stand for 10 minutes.
While the dough is resting, prepare the honey butter sauce by melting the honey and butter together over low heat, whisking to incorporate well.
Crumple a sheet of parchment paper and fit it into a 10” cast iron skillet or something similar.
Layer about 1/3 of the honey butter sauce on top of the parchment in the bottom of the skillet.
Dust a clean surface or pastry board with a fine layer of cornstarch. Scoop the dough out of the mixing bowl and drop in the middle of the cornstarch. Brush your hands with cornstarch and work the dough into a log about 1 ½ inches in diameter. Using unflavored dental floss, cut the roll in half, cut each half in half again and then cut each of those sections into thirds. That will give you twelve even pieces of dough.
With your hands dusted in cornstarch, take each piece of dough and roll into a ball-shape and place in the cast iron skillet.
Preheat your oven to the lowest temperature possible. Turn the oven off and place the rolls inside. Allow to rise in the oven for about 45 minutes to 1 hour.
Remove the rolls from the oven and preheat to 350F.
To decorate the rolls, use a pastry brush to brush the honey butter sauce over each roll. Place the fresh herbs onto each roll and make sure they are in contact with the surface of the roll. Brush over the herbs with more honey butter sauce. This will help preserve the color. Further adorn with pink peppercorns if desired. Sprinkle with a little flaky or coarse salt.
Bake rolls for 25-30 minutes or until the top is golden brown.
Cool slightly and then lift the rolls out using the parchment paper. To serve, slide the rolls onto a serving dish or back in the skillet for that rustic look.
Best served warm from the oven. Leftovers should be warmed slightly for best results.
