Gluten-Free Parker House Rolls
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
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Iron 0% |
| Thiamine 0% |
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Riboflavin 0% |
| Niacin 0% |
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Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
22 mins
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Total time
122 mins
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Ingredients
Dough
1 package Kinnikinnick All Purpose Flour Blend (454 g)
1 tbsp xanthan gum (12 g)
2 tsp salt (10 g)
1 tsp baking powder (5 g)
2½ tsp quick rise instant yeast (10 g)
½ tbsp granulated sugar (6 g)
¼ cup water - warm (50 g)
1¼ cups 2% milk - warm (260 g)
3 tbsp canola oil (36 g)
3 tbsp butter - soft (45 g)
3 large eggs (168 g)
1 tbsp lemon juice (17 g)
2 tbsp honey (30 g)
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Additional
¾ cup melted butter - brush buns before and after bake (170 g)
½ cup Kinnikinnick All Purpose Flour Blend - knead buns (98 g)
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Directions
Dough
- Line 2 baking trays with parchment paper.
- Use a stand mixer and paddle attachment for best results.
- In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
- In a medium bowl, combine 1 package Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum and salt. Set aside.
- In mixing bowl combine eggs, oil, butter, honey, and lemon juice. Mix for 30 seconds.
- Add warm milk and yeast mixture. Mix for 1 minute.
- Slowly add flour mixture to liquid while continuing to mix. Mix on low speed until combined.
- Mix on medium-high speed for 2 - 3 minutes.
Forming Dough
Option #1
- Scoop dough into a mound, on to a lightly floured countertop.
- Sprinkle with additional Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx. ⅓ - ½ cup flour required).
- Divide into 20 portions.
- Cover with plastic wrap and let dough rest for 30 minutes.
- Flatten each portion into a disc in the palm of your hand. Brush with melted butter and fold over 2/3 of the dough on top. Press together slightly.
- Place dough portions on a parchment lined baking tray or nestle close together in a lightly greased 9 x 13 baking pan.
- Cover and proof for 40 minutes. Preheat oven to 375°F (190°C).
- Brush top of buns with additional melted butter before baking.
- Bake in preheated oven for 22 minutes.
- Remove from oven and brush with additional melted butter. Serve warm.
Option #2
- Scoop dough into a mound, on to a lightly floured countertop.
- Sprinkle with additional Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx. ⅓ - ½ cup flour required).
- Form dough into a log and cover with plastic wrap and let dough rest for 30 minutes.
- Roll dough out on a slightly floured surface to ½ inch thickness.
- Cut into rounds using a 3 inch round cutter.
- Brush with melted butter and fold over 2/3 of the dough on top. Press together slightly.
- Place dough portions on a parchment lined baking tray or nestle close together in a lightly greased 9 x 13 baking pan.
- Cover and proof for 40 minutes. Preheat oven to 375°F (190°C).
- Brush top of buns with additional melted butter before baking.
- Bake in preheated oven for 22 minutes.
- Remove from oven and brush with additional melted butter. Serve warm.
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Tips & Variations
- To create a proofer- place a cooling rack on top of a 9 x 13 pan filled with boiling water. Place baking tray or bread pan on top of rack. Cover with a kitchen towel.
- For best results consume within 48 hours or freeze leftovers.
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