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This recipe comes from reader Amanda Loeffler, who writes,
A Gluten Free Yeast Free Dinner Rolls Recipe is like creating a unicorn, or so one of my Chefs in Culinary School has told me when I told him what I was making one day in class. Since I love proving people wrong as several people I truly look up to like to do as well, I decided to take a recipe for Mayo’s Farm Squash Rolls and turn them into a gluten free, dairy free, yeast free Bread Roll Recipe.
When Amanda first sent me a picture of these rolls and told me what she had done, I did a little happy dance. I love it when folks send me new recipes they’ve made with my gfJules Flour, but especially when they seemingly do the impossible — like making these rolls not only gluten free, but also yeast free and vegan! I asked her for the recipe and couldn’t wait to try for myself. As you can see from my photos, they turned out as yummy as I’d hoped.
I’ve written the recipe according to the method I used to prepare it, and added Amanda Marie’s notes where helpful. The resulting rolls are soft and biscuit-like, just begging for butter and jelly or for perfect for complementing your dinner table.
So just in time for Thanksgiving, I give you Amanda’s Gluten Free Yeast Free Dinner Rolls Recipe. Don’t let any dietary restriction stand in the way of you baking what you need (and want) this Thanksgiving!
To prepare the squash, preheat oven 375°F and lightly oil the bottom of a baking sheet or dish (9×13 glass dish works well). Fill bottom with 1/2 inch of water.
Wash the squash and cut in half lengthwise. Scrape out the seeds and strings from inside. Place cut-side down in baking dish and cook for 30-45 minutes, depending on the thickness of the squash. The inside should be fork tender.
When cooked, remove and turn cut sides up to allow the squash to cool.
When cool enough to handle, cut the soft insides of the squash out, or scrape for spaghetti squash. Purée squash in a blender or food mill, or mash until smooth with a potato masher or fork. This process should yield 1/2 cup of squash purée. Set aside.
When you are baking without yeast, your prep and bake time is cut WAY down because there is no need to proof anything. Your goal should be to get your rolls in the oven asap.
Preheat the oven to 450°F or 400°F if baking in a convection oven.
Whisk together the gfJules Flour, sugar and salt in a large bowl. Make a well in the middle and pour in baking soda, baking powder and club soda. There is a lot of leavening (baking powder and baking soda), so be prepared for bubbles as soon as the liquid is added!
FYI – it will remind you of the volcano science fair project we all did in middle school so use a really deep bowl.
Next stir in puréed squash and butter. Mixed with a stand mixer or use a wooden spoon and strong muscles! It will gradually become a soft, sticky dough.
Prepare a large cookie sheet by lining with parchment paper. Flour a clean counter or pastry mat with more gfJules Flour, then scoop out equal portions of dough one at a time, rolling in the flour to make smooth rolls. Amanda measured 2-ounce rolls; they can be larger or smaller, but should be roughly equal in size for even baking. Two-ounce rolls (about the size of a child’s fist) will yield 24 rolls.
Once all the rolls are formed, brush them with melted butter and bake them for 12-15 minutes, or until lightly browned and risen. Do not overbake!
Serve this Gluten Free Yeast Free Bread Recipe and eat this gluten free yeast free bread recipe hot, folks. They are heavenly! They are also great for FALL!