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Sometimes you want something hearty and healthy. Sometimes you don't care. Such was the case when I was on the lookout for a dinner roll recipe. I was thinking along the lines of those store-bought wonders they sell millions of at Thanksgiving. You know, they sell about one and a half dozen beautiful, little dinner rolls all lined up perfectly in a cardboard case and slipped in a plastic wrapper. - Already baked, just reheat. I wasn't interested in nutrition or grams of fat - just gluten free and fluffy.
I like to visit Celiac.com and participate or search the forum there. I tell you, I don't think there's any other "group" like ours out there. We're a tight bunch, and we know what we're talking about! I think any Celiac or loved one of a Celiac would go the extra mile to help someone through the gluten free life with a piece of advice, a prayer, or a recipe:)
Anyway, I remembered reading a recipe for hot dog buns using instant jello pudding at that site. I thought that sounded interesting, and the person who submitted the recipe raved about it. So, I tried searching to no avail to find this recipe again. I did find a recipe that seemed very basic and decided to add some vanilla flavored instant pudding and pie filling mix. What I got were some fluffy dinner rolls that reminded me a lot of those egg bread rolls. Of course, these are best hot out of the oven, and I sure hope you can indulge in some butter!
Dinner Rolls
1 1/4 cup rice flour
1/2 cup potato starch (I used corn starch)
1 cup tapioca starch
4 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3 Tablespoons Jello Brand Vanilla Flavored Instant Pudding and Pie Filling
Mix the above and then add:
4 eggs
2/3 cup oil
1 cup milk
Spoon out on parchment lined cookie sheet or flat baking pan. Batter should be thick - let set in mixing bowl until it is ( I think the Jello Mix does this). Take back of spoon and using a circular motion shape into large dinner rolls. You can also snip about 1 inch out of the corner of a large baggy. Fill with mix and "pipe" onto baking sheet. (You're still going to need to shape them with something though).
Bake at 350 degrees for 10-15 minutes or until done to the touch. This recipe should make 8-10 rolls.
7 comments:
I just made little biscuits tonight because I was having such a craving. Yours look so soft and delicious, I didn't know jello products were gluten free :)! I'm saving this recipe!
Sophie,
Thanks for stopping by and leaving a comment. I buy Jello brand items because the parent company is Kraft. It is their policy to label any wheat, rye, barley, and I believe oats as well. Nothing is hidden. Reading the label is enough - imagine that!
I just stopped by your site and hope to spend more time there soon. Your pictures are awesome. One day when I have a new camera and more time I'd like to definitely upgrade that part of my blog.
Debbie
I just wanted to tell you how wonderful this recipe is! I have not had rolls that didn't taste like sawdust since I was told I had Celiac disease. I did make one change since I did not have any pudding on hand so I used Dreamwhip, another wonderful Kraft product. The rolls wwere wonderful. Thanks so much for sharing!
Karen,
I thank you from the bottom of my heart to take the time to write and tell me a recipe worked out. I'm so happy!!
Debbie
Wow - these turned out great! My sister has Celiac and I'm always trying to bake stuff for her. (Love to bake.) These are so good I would make them for my family and they wouldn't even know they were gluten free. Next time I think I'll add some cheddar and garlic salt for some Red Lobster type Cheddar Biscuits! ...never would have thought to add pudding!
These sound really good. I have just been diagnosed with a wheat sensitivity, and have been wheat free for 3 weeks now. With Thanksgiving coming up, I've started looking for a way to have dinner rolls with the rest of the family. Thanks for the recipe. I think I'll try it.
These are fantastic,, it is the only bread i make for my husband and grandsons now...i slice them in two pieces, i use the bottoms of 2 for buns and use the tops for toast.....they love them....makes a great sandwitch and doesn't fall apart.
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