Perfect Everyday GF Rolls

Prep Time: 90 min | Cook Time: 15-18 min | Servings: Servings 6-12 

 

Ingredients

Instructions

Mixing:
Dissolve water yeast, and sugar or honey, in the bowl of your electric stand mixer. Let stand about 5 minutes.

Add in the salt, - mix well. Add half of the flour and beat on high speed until the mixture resembles a very thick batter, about 4 minutes. let rise for 30 minutes to 1 hour or until the batter/sponge is fluffy (almost doubled).

Add the rest of the flour to the bowl and beat on high speed for another 4 minutes, or until mixture resembles very sticky cookie dough.

Turn dough into a 6–8-quart plastic storage container with lid (or plastic wrap).

Cover tightly and place in fridge. Allow dough to proof, at least 30 minutes, or up to 1 week in the refrigerator.

Prepare a baking form for baking. Grease an 8-inch cake pan (dinner rolls), or line baking sheet with parchment paper & sprinkle 1-2 Tbsp of flour or corn meal on the surface of the parchment (sandwich or dinner rolls).

Shape the dough. Use another Tbsp or 2 of flour, sprinkle a rolling surface & place the dough onto the surface, rolling gently to lightly coat the surface of the dough and flatten out excess gas. On a floured surface, divide the dough into 12 equal portions for dinner rolls, 8 equal portions for sandwich rolls, or 6 equal portions for large buns.

Gently form balls with each divided segment: flatten each ball into a small disk, pulling the edges toward the center of the disk, then pinching the edges together.

Turn the pinched side onto the floured surface and gently roll in a circular motion until a dough ball is formed. Place dough into a baking form. Place dough balls into one of the following baking forms:

• Dinner Rolls. Place dough greased 8-inch cake pan.
• Sandwich Rolls. Place dough onto prepared parchment, flattening balls slightly to form 3-4-inch-wide circles.
• Large Buns. Place dough onto prepared parchment, leaving at least 2 inches between rolls. Slash each bun lightly with a sharp chef's knife, razor blade, or bread lame.

Proof Rolls. Wet a cloth with hot water and wring out well. Place the warm cloth on top of the rolls and proof in a warm place for 45 to 50 minutes or until they double in size.

Preheat the oven to 450° F.

Place rolls in oven. Remove cloth and place tray of rolls in the middle of preheated oven. Throw four ice cubes into the bottom of the oven to produce some steam. Shut the door and reduce temperature down to 375°F. Bake rolls for 6-7 minutes.

Add additional ice cubes. After 6-7 minutes of baking, throw four more ice cubes into the bottom of oven. Bake for another 15-18 minutes, or until rolls are golden brown, 205F internally.

Cool. Remove rolls from oven and cool on a rack at least 10 minutes if serving for dinner, or a minimum of 45 minutes if storing for later.