Gluten Free Enriched Dough
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Active Dried Yeastif using instant yeast, use 8 g | 10 g (2 1/2 tsp) | 10 g | 20 g | 30 g | 40 g |
| Caster Sugarsuperfine or granulated | 25 g (2 tbsp), divided | 25 g | 50 g | 75 g | 100 g |
| Whole Milk | 90 g (1/3 cup + 2 tsp), warm | 90 g | 180 g | 270 g | 360 g |
| Whole Psyllium Huskif using psyllium husk powder, use only 8 g | 10 g (2 tbsp) | 10 g | 20 g | 30 g | 40 g |
| Warm Water | 150 g (1/2 cup + 2 tbsp) | 150 g | 300 g | 450 g | 600 g |
| Tapioca Starchequal weight of arrowroot, cornstarch or potato starch works | 160 g (1 1/3 cups + 1 tbsp) | 160 g | 320 g | 480 g | 640 g |
| Millet Flourplus extra for flouring the surface; equal weight of finely milled brown rice flour works but may be slightly less fluffy | 130 g (3/4 cup + 3 1/2 tbsp) | 130 g | 260 g | 390 g | 520 g |
| Sorghum Flourequal weight of light buckwheat, white teff or oat flour works (oats only if not sensitive) | 25 g (3 tbsp) | 25 g | 50 g | 75 g | 100 g |
| Xanthan Gum | 5 g (2 tsp) | 5 g | 10 g | 15 g | 20 g |
| Salt | 5 g (1 tsp) | 5 g | 10 g | 15 g | 20 g |
| Baking Powder | 8 g (2 tsp) | 8 g | 16 g | 24 g | 32 g |
| Egg | 1 US large/UK medium, room temperature | — | — | — | — |
| Unsalted Butter | 20 g (1 1/2 tbsp), melted | 20 g | 40 g | 60 g | 80 g |
Egg Wash and Finish
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Egg | 1 US large/UK medium, for egg wash | — | — | — | — |
| Salt | 1/4 tsp | 0.25 tsp | 0.5 tsp | 0.75 tsp | 1 tsp |
| Salted Butter | 30 g (1/4 stick), melted | 30 g | 60 g | 90 g | 120 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 | Swap5 |
|---|---|---|---|---|---|
| Active Dried Yeast | 1 package (1/4 ounce) or 1 scant tablespoon active dried yeast | ||||
| — | — | ||||
| Caster Sugar | 1 cup firmly packed brown sugar | 1–3/4 cups confectioners’ sugar (makes baked goods less crisp) | 1 cup superfine sugar | ||
| 1 | 1 | 1.75 | 1 | ||
| Whole Milk | 1/3 cup instant nonfat dry milk plus 3/4 cup water | 1/2 cup evaporated milk plus 1/2 cup water | 3/4 cup 2 percent milk plus 1/4 cup half-and-half | ||
| 1 | 0.333 | 0.5 | 0.75 | ||
| Millet Flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour | 1–1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal | |
| 1 | 1 | 1 | 1.25 | 1 | |
| Sorghum Flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour | 1–1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal | |
| 1 | 1 | 1 | 1.25 | 1 | |
| Baking Powder | 1/4 teaspoon baking soda plus 1/4 teaspoon cornstarch plus 1/2 teaspoon cream of tartar | ||||
| 1 | 0.25 | ||||
| Egg | 2 yolks plus 1 tablespoon cold water | 3 tablespoons vegetable oil plus 1 tablespoon water (for baking) | 3 tablespoons mayonnaise (for cakes) | 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water, or 1/4 cup liquid egg substitute | half a banana mashed with 1/2 teaspoon baking powder |
| — | — | — | — | — | — |
| Unsalted Butter | 1 cup margarine | 1 cup shortening plus 1/2 teaspoon salt | 7/8 cup vegetable oil plus 1/2 teaspoon salt | 1 cup shortening | 7/8 cup vegetable oil |
| 1 | 1 | 1 | 0.875 | 1 | 0.875 |
| Salted Butter | 1 cup margarine | 1 cup shortening plus 1/2 teaspoon salt | 7/8 cup vegetable oil plus 1/2 teaspoon salt | 1 cup shortening | 7/8 cup vegetable oil |
| 1 | 1 | 1 | 0.875 | 1 | 0.875 |
Method
Making the dough
- Activate the yeast: in a small bowl, mix together the yeast, 10 g (about 1 tbsp) of the sugar and the warm milk. Set aside for 10-15 minutes, until the mixture starts frothing. If using instant yeast, skip this step: add it straight to the dry ingredients along with the sugar, and add the milk with the psyllium gel, egg and melted butter instead.
- Make the psyllium gel: in a separate bowl, mix together the psyllium husk and the warm water. After about 30-45 seconds a gel will form.
- In the bowl of a stand mixer fitted with the dough hook (or a large bowl if making by hand), whisk together the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder and the remaining sugar.
- Make a well in the middle of the dry ingredients and add the egg, melted butter, yeast mixture and psyllium gel.
- Knead the dough until smooth and all ingredients are evenly incorporated, then knead for a further 5 minutes with the stand mixer (or 8-10 minutes by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour. Tip: this extra kneading time makes the dough EXTRA smooth, which is the key to dinner rolls with a smooth, rounded surface without any cragginess.
- The final dough will be slightly sticky to the touch – that is okay, you will be working on a lightly floured surface. Resist the temptation to add more flour, as that can make the rolls too dense and dry. If the dough is too sticky to handle easily, chill it in the fridge for about 1 hour before shaping; this hydrates the flours and firms up the butter, making the dough easier to handle.
Shaping the dinner rolls
- Get an 8 inch (20 cm) square baking tin ready. Grease it lightly with butter or line it with parchment/baking paper.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 9 equal pieces (each piece should weigh about 76 g). Tip: use a digital food scale to get all pieces the same weight, so they all bake at the same rate.
- Shape each piece into a ball: first flatten the piece, then bring the corners in towards the middle until you get something resembling a pouch. Pinch the ends together, turn the piece upside down so the seams face downwards, form your hand into a claw over the dough and move it in a circular motion on the surface (this rotates the dough in place, forming a perfectly round ball and sealing the seams). Repeat with the remaining pieces.
- Transfer the rolls to the prepared tin. The rolls should only just touch at this point.
Proofing the dinner rolls
- Proof the rolls in a warm place for about 1 hour, or until about doubled in volume. Lightly cover them with a sheet of plastic wrap (cling film) to prevent them from drying out during proofing. Tip: if your kitchen is cold, proof them in a lukewarm oven – the ideal proofing temperature is around 26 C (79 F).
Baking the dinner rolls
- While the rolls are proofing, adjust the oven rack to the middle position and pre-heat the oven to 190 C (375 F).
- For the egg wash, whisk the egg with the salt. Tip: the salt makes the egg wash less viscous and more runny, making it easier to brush onto the rolls.
- Once the rolls have doubled in volume, gently brush them with the egg wash.
- Bake at 190 C (375 F) for about 20-22 minutes, or until golden brown on top. Check doneness by inserting a toothpick or skewer into the centre of the middle roll: it should come out clean. Tip: spray the rolls 3-4 times with water as they go into the oven for a bit of extra oven spring.
- Immediately out of the oven, while the rolls are still piping hot, brush them generously with the melted salted butter. Tip: this keeps the crust nice and soft and makes the rolls even richer and more buttery.
- Serve while still hot or warm.
Notes
Servings: 9 dinner rolls (1 roll per serving). Per roll (estimated): ~210 kcal, ~4 g protein, ~7 g fat, ~2.4 g fiber. Macros are estimates summed from USDA per-100 g values for the listed ingredients – the source does not state nutrition. Fiber comes mostly from the psyllium husk and xanthan gum. The egg wash egg is counted, though a portion of the wash can remain on the pan.
The psyllium husk + xanthan gum combination is the key to the soft texture: the mixture of both binders gives a softer, more delicate crumb than psyllium alone, and the baking powder adds extra softness and fluffiness closer to regular wheat rolls. Do not skip either binder.
The rolls are best served hot or warm on the day of baking. They keep in a closed container for up to 2-3 days; reheat before serving (microwave 15-20 seconds, a hot oven for several rolls at once, or toasted/fried on a bit of butter).
The dough can also be prepared ahead: make the dough and keep it in the fridge overnight in a closed container or covered bowl, then shape, proof and bake the next day.
Source: The Loopy Whisk (Katrin Nurnberger), “The Softest Gluten Free Dinner Rolls”, published 2022-03-25. https://theloopywhisk.com/2022/03/25/gluten-free-dinner-rolls/
Want to stay in touch?
- Signal (announcements): https://signal.group/#CjQKIGLn7xDB0uOXMMlbKlsKEG0CmkmL9gk3U0SeIX0KlKRZEhDoqIluCXo84TrBz-2tMJD7
- Signal (discussion): https://signal.group/#CjQKIDA0v6tUciWe-3jRArkbYttju8xfuoczTOfMrGuvhmEZEhCrOnPk-IWFmFmipdI1EHxv
- Signal: archerships.43 (https://signal.me/#eu/9JUc8x9c-QA0_-QR9qQd0HUmjsnAG1BeOJM2nDo5DopjIPq5bThAJYr99lsh0cPP)
- Mailing list: https://archerships.substack.com/subscribe
- Email: [email protected]
- Website: https://archerships.com
- Substack: https://substack.com/@archerships
- Twitter: https://x.com/archerships
- Facebook: https://www.facebook.com/archerships
- Yahihonne: https://yakihonne.com/profile/nprofile1qqsgr0xn6vvr8su9ptzj4n50j8vzmczzayed0wcl5rdnvh0tc6xhqncy6jrjw
- Nostr-npub:
npub1sx7d85ccx0pc2zk99t8glywc9hsy96fj67a3lgxmxew7h35dwp8shak49e - Odysee: https://odysee.com/@archerships:6
- TikTok: https://www.tiktok.com/@archertships
Support my work
- Donations (crypto): https://trocador.app/anonpay/?ticker_to=xmr&network_to=Mainnet&address=85e4n5bgLTWiAWZbkjbbF5MLrwyiU8kjxHWHL9t6vDE5MyNUCPzBuZUNDcvbCisC5iW5PPBP9ETRQUWQQjMuvAhHRFaYCeM&donation=True&simple_mode=True&name=Archerships&[email protected]&ticker_from=xmr&network_from=Mainnet&bgcolor=000000ff
- Donations (fiat): https://ko-fi.com/archerships
- Consulting: privacy / crypto / censorship consulting – email or Signal