Gluten Free Yeast Free Dinner Rolls Recipe
Soft and fluffy gluten free, vegan and yeast-free dinner rolls! The unicorn of breads, in an easy bread recipe!
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Servings: 24 rolls
Calories: 85kcal
Ingredients
- 1/2 pound (2/3 cup) squash (butternut, acorn or spaghetti), peeled, seeded and scraped after steaming
- 1/2 cup granulated sugar
- 5 cups (675 grams) gfJules™ Gluten Free All Purpose Flour
- 1 teaspoon sea salt
- 1 1/2 cups club soda (or other sparkling water)
- 4 Tablespoons baking powder
- 1 Tablespoon baking soda
- 3/4 cup butter or vegan butter softened (like Earth Balance® Buttery Sticks)
- 2 Tablespoons butter or vegan butter (like Earth Balance® Buttery Sticks), melted for brushing
Instructions
- 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.
- 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!
- 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!
Notes
Amanda notes:
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!
Nutrition Facts
Gluten Free Yeast Free Dinner Rolls Recipe
Serving Size
1
Amount per Serving
Calories
85
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
18
mg
6
%
Sodium
503
mg
22
%
Potassium
40
mg
1
%
Carbohydrates
7
g
2
%
Fiber
0.2
g
1
%
Sugar
4
g
4
%
Protein
0.2
g
0
%
Vitamin A
1211
IU
24
%
Vitamin C
2
mg
2
%
Calcium
125
mg
13
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.