Post date: Apr 19, 2017 9:15:46 PM

Ingredients:

3 cups gluten free bread flour, plus more for sprinkling (recipe below)

2 tsp. instant yeast

1/4 cup sugar

1 tsp. kosher salt

4 Tbsp. unsalted butter, at room temperature

1 large egg, at room temperature, beaten

1 cup plus 1 Tbsp. pineapple juice

1 tsp. vanilla

Egg wash (1 large egg at room temperature, beaten with 1 Tbsp. water)

Gluten Free Bread Flour:

(Makes 1 cup flour)

11+1/2 Tbsp. all purpose gluten free flour (recipe below)

5 Tbsp. unflavored whey protein isolate

5 tsp. Expandex modified tapioca starch

For the all-purpose gluten free flour in Gluten Free Bread Flour, you can use either the High-Quality All-Purpose Gluten Free Flour recipe below or the Make It Simpler All- Purpose Gluten Free Flour below that. For this recipe, the High-Quality All-Purpose Gluten Free Flour is best. It is a copycat recipe for Better Batter gluten free flour, so the commercially available Better Batter all-purpose gluten free flour blend will also work well.

One Cup High Quality All-Purpose Gluten Free Flour

1/4 cup superfine brown rice flour

1/4 cup superfine white rice flour

2+1/3 Tbs. tapioca starch

2+1/3 Tbs. potato starch

1+3/4 tsp. potato flour

2 tsp. xanthan gum

1+1/2 tsp. pure powdered pectin

One Cup Make-It-Simple All-Purpose Gluten Free Flour

9 Tbsp. superfine white rice flour

3+1/2 Tbsp. potato starch

5 tsp. tapioca starch

2 tsp. xanthan gum

Directions:

Place the flour, yeast and sugar in the bowl of your stand mixer and use a handheld whisk to combine well. Add the salt and whisk to combine. Add the butter, egg, pineapple juice and vanilla and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough will be quite sticky but should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl large enough for the dough to double in size and cover with an oiled piece of plastic wrap. Place the dough in the refrigerator for at least 12 hours and up to 5 days.

On baking day, grease an 8-inch round baking pan and set it aside. Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Knead until smoother as described the General Shaping Tips below. With a floured bench scraper, divide the dough into twelve pieces of equal size. Shape one piece into a round by following the Directions for Shaping Small, Round Rolls below. Place the first roll I the prepared baking pan. Repeat with the remaining pieces of dough, placing the rolls less than an inch apart from one another. Cover the baking pan with oiled plastic wrap and set it aside in a warm, draft-free location to raise for 30 minutes. Uncover the pan and brush the rolls generously with the egg wash. Allow the rolls to finish rising, uncovered until fully doubled in size (about 20 minutes more).

About 20 minuets before the rolls have completed their final rise, preheat your oven to 350. Place the baking pan on the lower rack of the preheated oven and bake until lightly golden brown, and the inside of the rolls registers about 185 degrees on an instant red thermometer (about 20 minutes). Allow to cool briefly in the pan before serving.

General Shaping Tips:

Unless otherwise noted, always begin on a well-floured surface with floured hands.

1. With the help of an oiled bench scraper, keep moving the dough as you shape it, particularly if it begins to stick to the surface or your hands. The process of kneading the dough will be done using the scraper and fold method. Scrape the dough off the floured surface with the bench scraper, then fold the dough over itself. Sprinkle the dough lightly with flour, scrape the dough up again, and fold it over itself again. Repeat scraping and folding in this manner until the dough has become smoother.

https://www.youtube.com/watch?v=UtSkDWAKHso

2. Keep the outside of the dough and the surface covered in a light coating of flour as you shape the dough. Handle the dough with a light touch to avoid kneading the flour into the dough, which might dry it out and result in a tight, unpleasant crumb.

https://www.youtube.com/watch?v=WIhdc334aBI

3. A light touch is key. More technique, less muscle.

4. You'll notice that the recipe does not include instructions to allow the dough that has been rising in the refrigerator to come to room temperature prior to shaping. Always begin with could dough when shaping. It is much easier to shape when cold.

Shaping Small Round Rolls:

1. On a well-floured surface, flatten the dough into a disk, then pull the edges toward the center of the disk and secure the edges together by pressing them between your thumb and forefinger.

2. Turn the dough over so that the gathered edges are on the bottom and cup your whole hands around the dough, to coax it into a round shape.

3. Place the round of dough on a lightly-floured surface and cup only one palm around the dough with the side of your hand resting on the counter. Maintaining contact between the side of your hand and the surface, begin to move your hand in a circular motion while gently coaxing the edges of the dough upward (toward the top of the round) with the tips of your fingers.

4. Slash the dough with a sharp knife held at a 45 degree angle to the dough.

From the book: Gluten Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns and More by Nicole Hunn.