Warm, crusty, soft on the inside rolls. Doesn’t get much better than that.
You might be noticing a pattern:). I like practicing things until I get them right. Comes from being a classically trained pianist. Hours and hours practicing one passage, over and over.
So, with all the gluten free baking I’ve been doing, I’ve learned that even though I’m a make-it-from-scratch kinda person, sometimes I just have to let go and use a mix. You know what I’m talking about, right?
And here’s something else I’ve learned. Drum roll. This is a big one. If you allow yourself to start thinking outside of the box, you realize that you can use a bread mix for making rolls. You just have to punt a little.
Earlier this afternoon, I made a Spicy 13 bean soup and let it simmer all day on the stove. I thought that rolls would be perfect to accompany the soup but I didn’t have time to make them from scratch so I used a Breads From Anna Gluten Free Classic Herb Bread mix. Except instead of making a loaf of bread, I made 12 rolls in 2 muffin tins made for 6 large-sized muffins in each tin. Sounds like part of a question on a math exam, doesn’t it?! They were delicious, soft on the inside and crisp on the outside.
Wondering how I got them to look like Parker House (or clover) rolls? I used a small ice cream scoop and scooped three balls of dough into each muffin cup.
Here’s a neat trick – before you scoop out the dough (it’s really more like batter – that’s the nature of gluten free bread dough), use vegetable spray to coat the ice cream scoop. That way the dough will slide out much more easily than if you don’t spray the scoop. I had a little dough left over so I added a fourth scoop to some of the rolls.
If you make rolls from this bread mix, follow the directions on the back of the bread mix exactly as written. Except instead of spooning the dough into a loaf pan, scoop it into the muffin tins as I explained above. Let rise until dough reaches the same level as the top of each muffin cup. This took about 40 minutes. Keep in mind that depending on where you live, the temperature, time of year, altitude, the rising time could vary.
I baked the rolls for 20 minutes at 375 degrees farenheight. The outside of some of the rolls got a bit overdone so the next time I will bake them in a 350 degree oven instead. But I will check them at 15 minutes and if they start to get too dark or overdone, I will cover them with foil for the last five minutes.
Do yourself a HUGE favor. If you’ve never tasted a Breads From Anna bread, order a loaf. It’s worth every penny. BTW, I am not affiliated with the company. Just a huge fan.
Spicy 13 bean soup. Parker House rolls. A great weeknight meal with leftovers to boot!