Ingredients:
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3 1/2 Cups (480 g) |
Steve’s GF Bread Flour Blend |
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1 Tablespoon (12 g) |
Sugar |
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3/4 teaspoon (6 g) |
Salt |
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1 packet (7 g) |
Instant Yeast |
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4 Tablespoons (56 g) |
Butter, softened |
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2 |
Eggs, lightly beaten |
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1 1/4 Cup (280 g) |
Milk |
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1 Cup (220 g) |
Water |
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2-4 Tablespoons (28-56 g) |
Melter Butter, for brushing |
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As Needed |
Superfine White Rice Flour, for dusting |
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Additional Egg with 2 Tablespoons of water for egg wash |
Directions:
- Bring all ingredients to room temperature. Grease a 9x9” square baking pan well with butter.
- Combine flour, sugar, salt, and yeast in bowl of stand mixer. Add softened butter and mix with paddle attachment to break up butter with dry ingredients.
- Add all liquids at once and mix starting on low speed and increasing to medium as ingredients begin to combine evenly. Scrape down sides and bottom of bowl as necessary. Mix until ingredients are combined and dough is formed. Dough will be very sticky.
- Place dough on work surface and dust hands with white rice flour to prevent sticking. Knead dough until smooth incorporating as little added flour as possible.
- Once dough is smooth divide into 12 equal pieces. Round out all rolls then using a well-floured finger make an indent pressing down through middle of dough balls to create a seam along the middle of each dough ball. Press down firmly to leave only a thin layer of dough connecting both sides.
- Once indent is made on all dough balls brush all along inside with melted and cooled butter. Save any remaining butter to brush on rolls after baking. Pick up rolls and place seam side down in baking pan. Place rolls side by side covering bottom of pan, cover in plastic, and allow to rise until about tripled in size.
- While dough is proofing preheat oven to 375F.
- When rolls are ready to bake brush with egg wash before placing in oven. Bake until light golden brown on top, about 18-20 minutes.
- As soon as rolls are removed from oven brush with remaining melted butter. Allow to cool slightly. Seam that was made during shaping should still be present after baking. Pull rolls apart and enjoy! Try filling the opening of the roll with butter, jam or make a mini sandwich with a roll!
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Reviewed on 1/13/2018 by Jonathan
Overall a great recipe. We have made this several times at home. Two basic things, the recipe does not have a long enough bake time. We used 375F and found that it required 45 - 50 minutes to cook all the way (not leaving any slight "doughy" middle). If you bake at 400F it still requires 35 - 40 minutes.
Secondly, traditional Parker House Rolls (the "gluten" kind) use a "sponge" for the proofing. Taking this lead, I used the liquid (both the milk and water) and 1/2 cup of the flour and the sugar to make the sponge. When we make the sponge, we always add a teaspoon of Apple Cider vinegar for that "proofed" flavor that you usually find in gluten breads. Let the sponge rise for 15 - 20 minutes before adding to the rest of the flour and butter. Flow the recipe.
This flour (Scotts) is the best gluten free flour for bread making that we have used - we have been gluten free for 7 years and have used several other types and blends of flour. The Parker House Rolls from this recipe are perfect to give at any dinner with folks whom otherwise use gluten flour - they never know its gluten free.
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Reviewed on 1/29/2022 by Tammy
Absolutely delicious! I made the sponge first as recommended in the previous review. I also baked significantly longer, about 40 mins at 375. Next time I’ll try adding onion flakes, or poppyseeds on top of the egg wash for another boost of flavor.
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Reviewed on 4/10/2022 by Touleke
I’ve made this recipe numerous times. I also made the sponge like in the comments above and it’s so good. Even my “gluten free skeptical” family members loved it!
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Reviewed on 1/5/2024 by Pamela
Cannot get over the difference using this flour blend! It’s wonderful and true fact that is has no “gums” is such a gift! Yay!
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