Gluten-free Pull-Apart Dinner Rolls

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 3/4 cups Mama's almond blend flour, Gluten Free
  • 2 tsp Saf instant yeast
  • 1 tsp Salt
  • 1/4 cup Sugar
  • 1 1/2 tsp Xanthan gum

• Oils & Vinegars

  • 1 tsp Cider vinegar

• Dairy

  • 2 tbsp Butter

• Liquids

  • 105 1 cup warm water

Found on mygluten-freekitchen.com

Description

Ingredients

• 2¾ cups (11½ oz.) Gluten Free Mamas Almond Blend Flour
• 1 1/2 tsp. xanthan gum
• 2 tsp. SAF instant yeast
• 1/4 cup sugar
• 1 tsp. salt
• 1 cup warm water (105-110°)
• 2 Tbsp. butter, dairy-free margarine, or Spectrum shortening, melted
• 1 egg (preferably room temp)
• 1 tsp. cider vinegar

Directions

• In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.
• With mixer running on low speed, add in the water, melted butter (or substitute), egg, and cider vinegar.
• Mix on medium speed 3 minutes.
• Spray 8 or 9 round cake pan or pie plate with cooking spray. Using a 2 scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.
• Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
• Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
• During the last few minutes that the rolls are rising, preheat oven to 400°.
• Bake in 400° oven for 26-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.
• Brush rolls with additional 1/2-1 Tablespoon of melted butter.