This recipe was originally published in 2016.
These quick and easy gluten-free whole-grain rolls are loaded with fresh rosemary and cracked pepper for big flavor. Although best served the day they’re baked, leftovers can be reheated to bring back their just-baked flavor. This recipe can be made with egg replacement.
Contributing chef Lisa Stander-Horel is author of Nosh On This: Gluten-Free Baking From a Jewish American Kitchen.Yields 10 rolls
- 3 cups all-purpose gluten-free flour blend of choice
- ¼ cup teff flour, gluten-free oat flour or gluten-free whole-grain flour of choice
- 1 heaping teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons freshly chopped rosemary, divided
- ¼ teaspoon freshly cracked pepper, more for topping, if desired
- 2 tablespoons cold unsalted butter or dairy-free butter alternative
- 1½ cups buttermilk of choice*
- 1 large egg
- 1 tablespoon unsalted butter
1Preheat oven to 400°F. Line a baking sheet with parchment paper.
2In a large bowl, whisk together flour blend, teff flour, baking soda, salt, 1 tablespoon chopped rosemary and cracked pepper until combined. Work cold butter into flour mixture with a fork until it looks like uneven coarse crumbs.
3In a small container, whisk together buttermilk and egg until combined.
4Make a well in the center of the flour/butter mixture and pour in buttermilk all at once. Blend with a fork to combine until dough leaves the sides of the bowl. Scoop 1/3-cup pieces of dough and form into balls.
5Place rolls 1 inch apart on prepared baking sheet, smoothing tops with wet hands. Brush with melted butter and sprinkle remaining 1 tablespoon rosemary on top. Add additional cracked pepper, if desired.
6Using a sharp knife, slice a shallow X in the top of each roll.
7Place in preheated oven and bake 15 minutes. Reduce oven temperature to 375°F and bake 18 to 20 minutes more or until rolls are crusty brown and internal temperature is 200°F on an instant-read thermometer. Serve warm.