Thursday, October 27, 2011

Review of Better Batter Gluten Free Potato Rolls

    I have finally finished putting in my new kitchen floor and now I can get back to cooking.  Living through even a small home improvement project can take forever.
    Now that I am back in the saddle, I started baking breads.  With Thanksgiving around the corner, good rolls to go with your turkey dinner is a must.   I started my "good rolls" recipe hunt at one of my favorite sites-- Better Batter.
    As usual, I got immediately sucked into the newest recipes.  Right there on the home page was a picture of fluffy rolls that beckoned me.
    The rolls were a huge hit in my house.  I used fresh mashed potatoes and potato water in the recipe.  This versatile bread can be made into parker rolls, crescents, or cloverleaf.  
    These rolls hit the spot served with a steaming bowl of soup ( we had them with Italian Wedding Soup).  They were also spectacular smothered in homemade strawberry jelly.  Super Yum!

Here is the recipe from Better Batter.


2 C. mashed potatoes (note: you can use real fresh peeled and boiled potatoes or instant potatoes reconstituted with plain water)
1 C. water
2 packages active dry yeast – equal to 1 Tbsp. + 1 tsp. bulk yeast
3 Tbsp. sugar
1 1/2 cup buttermilk, room temperature [OR use 1 1/4 C. df milk substitute mixed with 1/4 C. vinegar]
6 Tbsp. butter, melted and cooled [OR use df margarine – we like Earth Balance]
3 tsp. salt
5 1/2 to 6 1/2 C. Better Batter Gluten Free Flour, plus more for dusting
Butter or margarine for dipping (optional)
In the bowl of your stand mixer, blend the mashed potato, water, yeast, and sugar. Set aside and allow to proof for 5 minutes, or until mixture begins to foam. Attach bowl to electric mixer fitted with the paddle attachment. With the mixer on low, add buttermilk or df milk sub, melted butter or margarine, and salt. Gradually add 5 1/2 C. Better Batter flour to make a sticky dough. Turn the mixer on high speed and allow to blend for 4 minutes.
Note: If you do not have a stand mixer, you can blend this with your bare hands for about 8 minutes or until well combined and the texture of chocolate chip cookie dough.
At this point you may continue to shape the dough into rolls or you may place the dough in a greased bowl and  with greased plastic wrap, to set aside up to 1 to 1 1/2 hours at room temperature or overnight in the fridge.
To shape rolls:
Heat oven to 375 degrees. Line 3 large baking sheets with parchment paper.
Flour a work surface with remaining 1 C. flour.  Turn dough out onto urface. Using a floured rolling pin, roll dough out 3/4 inch thick. Cut dough into 2-inch-wide squares. If you wish, you may cut these squares diagonally into triangles. Dip in butter or margarine if desired, and place at least 1 inch apart on baking sheets.
Let rise 15-30 minutes and bake until golden, 18 to 20 minutes; serve.
Crescent rolls: split dough into three sections and roll each section into a circle 1/8 inch thick. Heavily butter the surface of the circles. Using a knife or floured pizza cutter, cut each circle into 8 wedges. Starting from the wide end, quickly roll into a crescent shape and place on the baking pan to rise. Rise and bake as directed above.
Parkerhouse rolls: Instead of rolling to 3/4 inch thick, roll to 1/4 inch thick.  Break apart, and gently, using floured hands, shape each square on the floured surface into flattened ovals. Brush each oval with butter and fold slightly so the top half doesn’t quite overlap the bottom half. Rise and bake as directed above.
Cloverleaf Rolls: take a floured cookie scoop or melon baller and measure dough into 1 inch balls. Dip each ball into butter and place 3 of these in each muffin tin pan.  Rise and bake as directed above.

And by the way, my floors that kept me away from cooking!

Ripped up flooring
New floor!  Thank Heavens!

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