These were awesome! I used a stand mixer because I'm useless at kneading by hand. I made them for Thanksgiving, but the grocery stores were sold out of fresh rosemary by the time I was able to go shopping. Instead, I crumbled up some dried rosemary and mixed it with the milk and butter while it was heating on the stove so it'd rehydrate.

It really incorporated the rosemary flavor throughout the bread. I think I'd do this even with fresh rosemary. Other than that, I followed the recipe. I was only able to get 18 very small rolls out of this recipe, so I would definitely at least double this recipe for a crowd. I'd love to try this with whole wheat flour.



2¾ cups (11½ oz.) Gluten Free Mama's Almond Blend Flour
1 1/2 tsp. xanthan gum
2 tsp. SAF instant yeast
1/4 cup sugar
1 tsp. salt
1 cup warm water (105-110°)
2 Tbsp. butter, dairy-free margarine, or Spectrum shortening, melted
1 egg (preferably room temp)
1 tsp. cider vinegar

  • In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.
  • With mixer running on low speed, add in the water, melted butter (or substitute), egg, and cider vinegar.
  • Mix on medium speed 3 minutes.
  • Spray 8" or 9" round cake pan or pie plate with cooking spray. Using a 2" scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.
  • Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
  • Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
  • During the last few minutes that the rolls are rising, preheat oven to 400°.
  • Bake in 400° oven for 26-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°.
  • Brush rolls with additional 1/2-1 Tablespoon of melted butter.

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