These rolls are best when eaten within 2 days. To crisp and freshen, place the rolls in a preheated oven (350°F) for 5 minutes. They will keep up to 2 months in the freezer. To freeze, wrap them tightly in plastic wrap and again in foil.
For Egg-Free Crusty Dinner Rolls, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let sit 5 minutes until slightly thickened. Then add to recipe in step 4 to replace 2 eggs. NOTE: Egg-free dough may take up to 45 minutes to double in size while rising.
Recipe by contributor Diane Kittle.Yields 12 rolls
- 3 cups High-Protein Flour Blend
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon active dry yeast
- 1–2 teaspoons dried rosemary, dill or herb of choice, optional
- 1 tablespoon olive oil
- 1.5 cups warm water (110°F -120°F)
1Line a large cookie sheet with parchment paper and lightly spray with oil.
2Sift flour blend, xanthan gum, salt and sugar into a large mixing bowl. Add yeast and herbs. Mix to incorporate ingredients.
3Blend olive oil and warm water (110°F -120°F) into dry ingredients and mix on high speed for 4 minutes.
4Using a large ice cream scoop (approximately ¼ cup capacity), scoop 12 balls of dough, well spaced, onto prepared cookie sheet.
5Cover lightly and let dough rise in a warm place for 30 minutes.
6Preheat oven to 400°F.
7Place cookie sheet in preheated oven and bake for 20 minutes. When finished, rolls will sound hollow when tapped and register between 200°F and 220°F on an instant read thermometer.